Sarah's Dutch Baby Pancakes

The ironic thing about "Dutch Baby Pancakes" is that they are German, not Dutch. According to Creative-Culinary.com, the name "dutch baby" was coined in a Seattle cafe in the early 1900s because someone couldnt pronounce "deutsch", the word for German, correctly. Originally they were served in three fluffy pancakes with lemon and powdered sugar.

https://www.creative-culinary.com/german-pancake-or-dutch-baby/

For this recipe you will need:

• 3 tbs margarine or butter
• 4 eggs
• 1 cup milk
• 1 cup flour
• 8x8 pan (preferrably glass)
• toppings such as: powdered sugar, maple syrup, berries, fruit flavored syrups, lemon juice
• blender
• measuring cups

Set your oven to 425 degrees. If using margarine, place the margarine in the glass pan in the oven and allow to melt. If using butter, let the oven heat up before putting the butter in the pan. You will want to prevent the butter from burning.

Combine eggs, milk and flour in a blender. Put flour in last so that it doesn't clog your blender. Use the puree setting if possible. The batter must be have a thin consistency.

Once the oven has preheated and the butter or margarine has melted in the pan, pour the batter into the hot pan and place in the oven. Cook time is approximately 15-20 minutes.

Once the edges of the pancakes have risen and turned a crispy brown, remove from oven. The sides and corners should shrink with the colder air.

Prior to cutting, top the pancakes with powdered sugar lightly.

Cut and serve with your choice of topping!