A Breakfast Favorite: Dutch Babies

I must admit, before making this recipe, I had never heard of, or had, Dutch babies--also known as German pancakes.  Let me tell you.... this for sure, makes it on to my favorite breakfast foods list.  These delights are a breeze to make, and such a special treat!  Dutch babies can be topped with anything you would like--sweet or savory.  I went the sweet route and whipped up some spiced cream cheese maple whipped cream (try and say that 5 times fast!)  Oh yes, it is as good as it sounds!



Spiced Cream Cheese Maple Whipped Cream Ingredients

• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 4 ounces softened cream cheese
• 2 tablespoons pure maple syrup
• sprinkle of nutmeg
• sprinkle or two of cinnamon

Steps

In a stand mixer, cream together the powdered sugar and cream cheese for a couple of minutes.

Drizzle in the maple syrup.

Add the sprinkle of nutmeg and cinnamon.

Slowly pour in the heavy cream.

Increase the speed, and whip until soft peaks form.

Dutch Babies Ingredients:

• 2 eggs
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1 sprinkle of ground nutmeg
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla
• 1 tablespoon unsalted butter

Steps:

Place a 10 inch, oven safe pan into the oven.

Pre-heat the oven and the pan to 475 degrees F.

In a medium sized bowl wisk together the flour, nutmeg, and salt.

In a separate bowl, mix eggs, milk, and vanilla together.

Pour the egg mixture into the flour mixture and blend until smooth.

When the oven is heated, reduce the heat to 425 degrees F.

Carefully remove the pan (remember the pan handle will be very hot, so remember to use a pot holder) from the oven and put the butter in the pan.

Move the pan around so that the butter covers the whole surface.

Pour all of the batter into the buttered pan.

Bake for 11 minutes or until edges are golden, and pancake is puffy.

When you remove the pancake from the oven, it will deflate.