Dutch Babies: Sweet, Buttery Breakfast Popovers

Dutch Babies are a favorite in our family for birthday, graduation and “special day” breakfasts. Light, satisfying and easy to make!

Ingredients:
4 Tablespoon butter
3 eggs
¾ cup flour
¾ cup milk
½ tsp salt

Our family favorite is to heavily dust the finished Dutch Babies with powdered sugar and fresh squeezed lemon juice. You can also use maple syrup, fruit syrups, jellies or jams, or even chocolate syrup.

Preheat oven to 475 degrees. Your Dutch Babies will not rise properly if they do not go into a HOT oven

Place the butter in the pie or cake pan, put in hot oven for butter to melt. It is important that both butter and pan are HOT when you pour in the batter.

In a medium bowl, beat the eggs until foamy, then add flour, and beat until smooth.

Add milk and salt, and beat again until smooth. Texture of the batter should be like thick cream.

Pour batter into hot buttery pans and bake for 10 to 12 minutes, or until nicely golden brown.

Slide out immediately onto a plate, and sprinkle with powdered sugar and a few squeezes of lemon, or any other favorite topping.

**Notes on baking: Your Dutch Babies should puff up beautifully if you have maintained a hot oven, but will still taste delicious even if not quite perfect.

Popovers of this type have no leavening agent, so they rely strictly on steam to make them raise. If the oven temperature is too low, the batter starts to set before the water in the batter turns to steam and they will be a little doughy.**