Goin' Dutch

Egg Day #1 - 6 eggs used
I love lazing around on Sunday mornings in the fall. It gives me a chance to drink a whole pot of coffee... read the Dahlonega Nugget (twice)... and think about what I want for breakfast. Even after the pancake disasters of my youth, I still crave that bread-y, sweet, fried thing for breakfast - even if I can't stomach the thought of eating another pancake. I satisfy my need by making a Dutch Baby.
Dutch Babies are a derivative of the classic German Pancake. They are usually flavored with cinnamon and vanilla and baked in a heavy iron frying pan. Kinda like a bad Yorkshire pudding, sorta like a really bad popover, a lot like a really... really... dense pancake. It's hot & satisfying in a fill you up and get you ready for a day kind of meal.
Traditionally, Dutch Babies are flavored simply with cinnamon or nutmeg, and topped with powdered sugar and fresh lemon juice over the top. I like mine a little more complex with bigger flavors.
So today's recipe is one recipe...2 variations.


Traditional Dutch Baby
Serves 2
Ingredients
1/4 Cup Butter
3 Large Eggs
1/2 Cup Milk
1/4 Cup Water
1 Teaspoon Nutmeg
1/2 Lemon
3/4 Cup All Purpose Flour
1 8" heavy Frying Pan
1 Blender

In a cold oven, place the frying pan with the butter and set the temp to In the blender, place the eggs and spin them around for about 1 minute on medium speedGradually add the milk and then the flourAdd the nutmeg and blend for another 30 seconds or so.When the oven gets to 425, remove the pan and pour in the batterReturn the pan to the oven and bake for 20 to 25 minutes...or until nicely puffy and brownedRemove the pan, Dust with confectioner's Sugar and squeeze the juice from 1/2 lemon on top.Serve immediately.
The Overweight Dutch Baby
(I believe we'd just call it an American Baby)
Serves 2
Ingredients
1/4 Cup Butter
3 Large Eggs
3/4 Cup Milk
1 1/2 Teaspoons Nutmeg
2 Teaspoons Lemon Zest
3 Tablespoons Sugar
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
3/4 Cup All Purpose Flour
Confectioner's Sugar
1/2 Lemon
1 8" Frying Pan
1 Blender
In a cold oven, place the frying pan with the butter and set the temp to 425In the blender, place the eggs and spin them around for about 1 minute on medium speedGradually add the milk and then the flourAdd the zest, vanilla extract, salt and sugarAdd the nutmeg and blend for another 30 seconds or so.When the oven gets to 425, remove the pan and pour in the batterReturn the pan to the oven and bake for 25 to 30 minutes...or until nicely puffy and brownedRemove the pan, Dust with confectioner's Sugar and squeeze the juice from 1/2 lemon on top.Serve immediately.