Dutch Baby Pancake

Dutch Baby Pancake


So the puffy pancake known as a Dutch baby is a favorite of mine. Imagine my dismay when I discovered that the online version of my application had garnered more than the normal number of negative comments. So back to the blackboard we went and now … I’m pleased to offer a revised, repaired and re-imagined recipe. Thank you for your support and patience.

Dutch Baby Pancake
Serves 2
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Ingredients
  1. 3 tablespoons unsalted butter, divided
  2. 2 1/2 ounces (72 grams) all-purpose flour, approximately 1/2 cup
  3. 3 tablespoons granulated sugar
  4. 1/2 teaspoon kosher salt
  5. 2 large eggs, at room temperature
  6. 1/2 cup whole milk, at room temperature
  7. 1/2 teaspoon vanilla extract
  8. Powdered sugar, for serving
  9. Lemon wedges, for serving
Instructions
  1. Heat the oven to 375 degrees F.
  2. Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 10 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.
  3. Pulse together the flour, sugar and salt in a blender of food processor. Add the eggs, milk, vanilla extract and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
  4. Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes, do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
  5. Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.
ALTON BROWN http://altonbrown.com/
Alton Brown's Dutch Baby Pancake Ingredients

Alton Brown’s Dutch Baby Pancake Ingredients

135 Comments

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  1. 1
    K. Nichole

    I love this recipe! It’s easy and comes out great every time I make it. (I follow the instructions exactly.) Double the recipe if using a 12inch skillet.

  2. 2
    Eric Burford

    Made these for my family. Topped them with strawberries, blueberries, sliced bananas, powdered sugar and a drizzle of maple syrup. They were AWESOME!

  3. 3
    Melissa Larson

    As an Innkeeper I served this recipe for 15 years using individual souffle ramekins . Works great, try adding 2Tlbs. of ‘Gingered Pear Sauce’ to the center before baking .Yummmm !

  4. 4
    Sharon

    This recipe turns out perfectly every time. It is very easy to make. Doubling the recipe also works well. This end result looks impressive although it was so easy to make.

  5. 5
    Oryana Q

    Pancakes and I usually don’t mix, usually undercooked and burnt at the same time (my daughter makes fabulous pancakes every time but me..well…). I was craving pancakes this morning, daughter was sleeping, I am out of butter, my back hurts so no standing and slaving away at the stove one pankcake filp at a time…on to my search for a super easy “pancake” substitute. I’ve known about the Dutch Baby for quite sometime, so today was the day…to find a recipe w/o butter…no luck..but melted butter is about almost the same as oil right? Flour, milk, eggs, sugar, vanilla…check, check, check…oil for the pan and in to the batter as a substitute for butter. Within minutes the batter was together, poured into the cast iron skillet and in the oven it went. My back thanks me as I nearly crawl to the couch and rest for the 20 minutes of cooking time…Puffed and fluffy for sure, sliced and topped with coconut and real maple syrup…YUM YUM YUM…my daughter loves it too…..

  6. 6
    Christine

    I’ve only made a Dutch Baby twice. The first time I used a different recipe, it was good but soaking wet on the bottom and burned on the top. I think that recipe had me use way too much butter for the pan and too high of an oven temperature. I found this recipe and it was deliciousness. Thank you thank you thank you!!!!!

  7. 7
    Walt

    Watched the dutch baby episode last night. Had to try it this morning. Out of milk but had enough heavy cream to substitute for the milk. Bada Boom, they turned out and tasted great. So long Ole South Pancake House, I can now make them whenever I so desire. Might try the savory version next time.

  8. 8
    Walt

    Watched the dutch baby episode last night. Had to try it this morning. Out of milk but had enough heavy cream to substitute for the milk. Bada Boom, they turned out and tasted great. So long Ole South Pancake House, I can now make them whenever I so desire Might try the savory version next time.

  9. 9
    T.A

    I made this for breakfast this morning and it turned out wonderfully. Only slight change made was to use 2 instead of 3 tbsp of sugar. Otherwise followed the recipe exactly.
    Highly recommend.

  10. 10
    Diane Bryant

    I cannot wait to try this!!! My comment is about preheating the iron frying pan — Heating the frying pan (with a little oil) is also the key to yummy cornbread! There is nothing like my mother’s old iron frying pan; and, yes, I plan to pass it on to my daughter-in-law and it will probably be passed on to one of their five children!

  11. 11
    Brittney

    I have made this multiple times and it comes out perfect every time. I only have a 9in cast iron so I use a 10 inch pie pan. I preheat the oven, put in the pie pan and separate the butter for the recipe and pan. Then once the oven beeps I open the door and put in the butter. I either whirl everything in the blender at this time or whip it again in a bowl. Sometimes if I don’t want to dirty my whole blender I will violently whisk it in a big bowl, never had an issue. Then after about 30 seconds or so, I own the door, use an oven mitt to swirl the butter, pour in the batter and shut the door. I have even added berries and it was fantastic! This recipe can be doubled too. I usually make one for me and one for my friend.

  12. 12
    LisaC73

    My recipe is a little different. But it annoys me when people think they can improve my “tried and true,” so I’ll keep it to myself so as to not annoy Mr. Brown, an idol of mine. πŸ˜‰ I will, however, answer someone’s question about the skillet and melted butter. The very first thing I do is preheat the oven and put my seasoned skillet in it. Then assemble the ingredients while tge oven is heating. As soon as the oven dings to indicate it is fully heated, I remove the skillet and put the butter in. Then swiftly prep the batter, pour into the skillet and put it into the oven. Don’t worry, the skillet stays plenty hot during this brief period, and by leaving it out for those 2-3 minutes you avoid the issue of potentially overbrowning or burning the butter.

  13. 13
    Isaac

    One of the best recipes ever. (Except that the first time I did it, I accidentally put in a whole cup of milk and it all liquidly. But, super delicious!)

  14. 14
    Marianna Helin

    Can you PLEASE fix the page navigation! That scroll bar is the worst, ever…comparable to Campbell’s Cream of Mushroom soup. Serves a purpose, but not really.
    Third request, btw.

    • 15
      Boris Brewski

      Well, if you’re the only one bitching about it (after three requests, btw), maybe the problem’s with you, and not with the system administrators. Just food for thought.

  15. 16
    Dan

    You say to heat it then remove the skillet from stove top to cool. Then when you say pour the ingredients in the skillet, you say remove the skillet from the oven then pour the batter in. So is the iron skillet heating in the oven while you pulse the ingredients or is it cooling on the stove top?

    • 17
      DDAII

      Pan preheats in oven for 10minz. Not stove top. I add butter to that pan at 5 mins into preheat so it doesnt get to brown, but i like the nutty flavor. Preheating the cast iron is essential to getting the batter to set up correctly. Once you are done preheating, immediately put the prepared batter into the hot cast iron and bake for 20 mins. GL.

  16. 18
    Peggy

    Alton Browns recipes are ones that can be relied on. I decided to follow his recipe for Dutch Babies and found out we like our version better.We’ve been making German Pancakes for over 45 years and our ingredients (except vanilla) are identical but we always use a whisk to avoid overbeating. Just like for popovers, overbeating causes chewiness instead of a tender texture. We do not add any of the butter to the batter…all 3 T of butter stays in the bottom of the pan which has been preheated on the stove when melting the butter.Also for more height and puffiness we bake at 425 degrees F. For 15 minutes. If you love lemon, no need to add vanilla flavouring to the batter.

  17. 19
    Darien Ferguson

    I grew up cooking something similar to this, we called it punkaka. I just hand mixed it with a whisk and it was fine. I believe however that there may have been a pinch of baking powder which helped it rise. It was always my favorite! I’m so pleased to find this recipe as I had forgotten the egg, milk and flour ratio. I’m going to make this tomorrow morning, yay! !!!

  18. 20
    Darien Ferguson

    I grew up cooking something similar to this, we called it punkaka. I just hand mixed it and it was fine. I believe however that there may have been a pinch of baking powder which helped it rise. It was always my favorite! I’m so pleased to find this recipe as I had forgotten the egg, milk and flour ratio. I’m going to make this tomorrow morning, yay! !!!

  19. 21
    Nana Cheshire

    This is basically a Yorkshire pudding recipe. Minus the broth and adding sugar and butter in lieu of the beef broth.

  20. 22
    Sherry

    I have used a recipe similar to this for twenty years. If you are using this for a meal, figure two eggs per person. That is for every egg there must be 1/4 cup flour and 1/4 milk. Add salt and vanilla accordingly. Check size of pan, bigger the better. Also consider this as savory dish also. Once served, have fried mushrooms, onions, cheeses and an array of meats to add to this egg bread. Family’s favorite way to eat a Dutch Baby is savory first slice and then sweet topping for dessert.

  21. 23
    Holly

    One of the best things ever! I double the recipe so it is more thick and custard like, rather than deflated. I also add chocolate chips once it’s set enough that they don’t sink. Served with whipped cream and powdered sugar….I don’t use anything to cut the richness, but to amplify it lol.

  22. 25
    Catie

    Do yourself a favor. Skip the powdered sugar and lemon. Instead sprinkle some french fried onion on the batter when you pour it in the pan. Then make a browned butter, apple cinnamon sauce with a splash of white rum to top it with. Super tasty!

  23. 26
    Liz

    The directions are perfect and the grandkids and are making more today; the kids even asked if we could have this everyday. Thanks for taking the time to rework this recipe Alton.

  24. 28
    Becky

    Made this for New Years Day breakfast- delicious! We don’t have a cast iron skillet but do have a large cast iron Dutch oven. It worked really well though was perhaps not as brown on top as it would have been in a skillet! I may never make pancakes again, this is much easier and tastes better, too!

  25. 31
    Trish

    This is so yummy! Had to make it this morning as soon as I read the recipe! Great for Sunday Brunch…all I needed was a Mimosa to go with it!!

  26. 32
    Michaline p

    Holy crap, I may just stop cooking breakfast altogether after making this Dutch baby. I will never make anything that tastes better than this, so why bother trying? Flat out great. Use the squeeze of lemon. Just do it.

  27. 34
    Julie

    Thank you for sharing, Alton! We don’t have a cast iron pan and were feeding four, so I doubled the recipe and used two 9″ glass pie plates. Yum! Definitely have the lemon with the babies since it gives it a nice complementary taste, not sour at all. The lemon and powdered sugar were all that were needed. Will be making again.

  28. 35
    Melanie

    My Norwegian grandmother (and her cousin) taught me to make these. My recipe is almost identical- although I do not let the pan cool before adding the batter and dutch babies need lime (not lemon) in my opinion. One question- when we lived at ~3k ft, they always puffed up. We now life at 7.2k ft. Sometimes the puff up, sometimes not. Any hints on how to get them to puff up consistently at high elevation?

  29. 37
    Angela

    Please explain how you make this without a food processor or blender. I have a Classic Kitchen Aid mixer… I used the whip attachment and mixed until frothy but had to use spatula to clean sides and whip again. And still at the end I mixed a little with the spatula.. .though I think this popped bubbles.

    Also what is a good home blender to buy for cold and hot. I make a lot of cream soups.

      • 39
        Ned

        Black n Decker’s Crush master is a very affordable and acceptably powerful home blender (sub $50.00) though it cannot match higher power(torque) of a blendtech or vitamix although both of the latter are north of $300.00

  30. 40
    Dina

    Now that the vegan egg is out, I’m gonna try (and will probably fail) to make this gluten free and vegan. (Food allergies, not preference!) Man I miss a good German pancake (or dutch baby). I was just talking about this earlier today, and here Alton pops up with his recipe! If I’m going to fail at something, it may as well be with an AB recipe! Lol.

  31. 42
    libilou

    I love Dutch Babies, but I’m lactose intolerant and can’t have milk of any kind. The pills just don’t work for me. Which makes me sad. I’ve discovered that using almond milk just doesn’t seem to cut it, I don’t get the puffiness that whole milk gives. Does anyone have any ideas to help me adapt this recipe?

    • 43
      Ozark

      Try using a good kefir. Lifeway is 99% lactose free. Given it’s tart flavor, you may need to increase the sweet a tad. Given its thickness compared to milk, you may need a tad more too.

      • 44
        Corrie

        A late fyi: They do make a Lactose-Free milk that tastes like milk because it is but with the Lactose removed…have you tried it?

    • 45
      Gretchen

      You might not actually be lactose intolerant – I have the same problem where the lactaid pills don’t work for me. I got tested and I’m not lactose intolerant, but I do lack the ability to digest the proteins in cow dairy. I can’t do goat milk either. I haven’t tried sheep milk yet, but I can eat sheep yogurt with no problems! When I make Dutch Babies, I use Silk brand soy milk (unsweetened) or the Silk brand unsweetened soy creamer. It’s the only “milk” I’ve found that cooks almost as well as cow milk when it counts (for things like dutch babies and pudding).

  32. 47
    Lola

    I have always been a fan of Alton Browns original Dutch Baby. They are always a hit for whomever you make them for. Can’t wait to try this new recipe!

  33. 51
    Tess

    I’ve been making these for 30 years–excited to try an Alton recipe for them. ESSENTIAL to my enjoyment of these is using 3 times as much butter in the pan, and letting the pan heat until the butter is browning. Then get it out, pour in the batter, and get that thing right back into the oven at once, so nothing cools down. That’s what makes the edges rise fast and brown and he so delicious, while the middle stays soft and chewy.

  34. 52
    Sue

    For years I have been making these, from a Best of Sunset cookbook. The recipe I use has no sugar in it and is mixed together in a blender. First the eggs for 1 minute then add the milk then flour, mix another 30 seconds, pour into hot pan with melted butter ( the pan with butter have been warming in a 425Β° oven) ……. bake 20 to 25 minutes to perfection. I always put lemon juice and powdered sugar on it. Yum

  35. 53
    Tammy L

    I want to try this, looks like I may have to get a cast iron pan. Can you do it in a regular, oven proof pan? We have Food network pans

    • 54
      Barry

      You really should get a cast iron pan. They are cheap and very versatile. With a small amount of care they will last a lifetime. In fact you could even put it in your will to pass along.

  36. 57
    Bobbi Gelber

    I have made this before, with apples and cinnamon, powdered sugar on top in my cast iron pan. The powdered sugar and real butter mix them selves together, that tastes like frosting! REALLY GOOD!!!

  37. 58
    Langley

    Thank you for sharing a family favorite, I grew up with Duchbabies and it brings joy to my heart that they ate still called that and loved. I make mine in a cast iron pan and they come out just lovely.

  38. 59
    Linda Dowding

    100% Swedish here…grew up eating these..my dad always made them, called it oven pancake, sometimes added bacon..delicious for sure !!!

  39. 60
    Michael

    I’m confused. What is different about this recipe? I’ve been using the original dutch baby recipe and it looks the exact same to me. The original recipe has always been a hit at my home and in an odd coincidence (for me anyway!), I made it yesterday for Sunday breakfast.

  40. 61
    Thomas Spain

    I Never made your original recipe. Made this this morning and was delicious. I was hesitant about the lemon so I sliced up some strawberries. Big hit

    • 62
      Cathy

      Embrace the lemon. The best way to top these is lemon juice and powdered sugar. Strawberries are good, but lemon is the best.

  41. 63
    Joey

    just made this for the first time and it tasted great but it came out pretty thin and not nice and puffy. I just moved to Denver CO and have not tried to bake anything here until this. Do I need to do something different due to altitude?

  42. 65
    Julie

    My spouse and I had a bake off this morning–AB’s Dutch Baby vs. her version. For sheer poofiness, AB’s won. However, for ease and flavour, I feel that her’s won. I wasn’t a fan of the added sugar but I did enjoy the vanilla.

  43. 66
    laura

    After 20 mins, I was also left with a barely lgb Dutch baby. I let it go another 3 mins – a little more color but not quite what I was hoping for. nonetheless ….. it was delicious!

    • 68
      Reg

      I did have to add some cooking time….probably would not have been necessary if I’d thought to bring the fruit to room temp!

  44. 69
    SAMMIE

    I am making this right now. πŸ˜€ After the 20 minute bake time, it is not coming out as dark as it looks in the picture provided. I understand the differences in ovens and the way they cook so I am not too worried about this. However, is it better to up the bake time or the bake temp to get the crispy edges? Today I am trying upping the bake time, but I know if I bake it too long, it will dry out all around.

  45. 72
    Cheryl

    When making any American recipe, Autralians have to remember that your tablespoon measure is the equivalent to our dessert spoon measure,. Every American recipe will fail if that is not known. Our tablespoon measure is great than yours.

  46. 75
    TJ

    I’ll definitely try this but there was nothing wrong with the old one! I did notice that the recipe online was different than the one in the actual episode of Good Eats. Maybe that’s why it had negative reviews because every time I’ve made it it’s been a winner. Looking forward to trying this one.

  47. 78
    dakota

    I was so confused as to why this sounded so familiar until I realized I know it by the name pannekoeken. There are still a couple of Pannekoeken Huis restaurants in MN that I know of, could be more. They’re a pancake chain that makes these types of pancakes and you can have them filled with anything, savory or sweet! I miss living and working near one!

    • 79
      Eric

      Pannekoeken (or to be exact panneNkoeken) is the Dutch word for pancakes. And ‘huis’ means ‘home”. Dutch pancakes are made differently, just from eggs, milk, flower and some salt. Sugar (or syrup) is added after baking and baking is done in the pan only, no oven involved. Not sure why this recipe is called ‘dutch’, nobody in Holland makes pancakes this way πŸ˜‰

      • 80
        Suzanne

        For the same reason that Germans in Pennsylvania are known as “Pennsylvania Dutch” — it’s a corruption of Deutsch or Deutsche.

  48. 81
    Tobin

    The way Iminutesays done it is take a 15″ deep cast iron skillet, put a stick of butter in the skillet (cut it in half if you feel like it, I use a whole stick), heat at 425 while combining the other ingredients. 1 cup of milk, 1 cup of all purpose flour, and a dozen eggs. Drop the eggs in to a bowl, add the milk, whisk, add the flour how you please, whisk until smooth. Slid the skillet out, pour in your batter, and pop it back in for about 20 minutes. Don’t open the oven to check it if you don’t have to, but it should be brown around the edges.

  49. 82
    Sarah

    Do I have to use the food processor or blender? My blender SUCKS (anyone, feel free to send me a fancy $500 one) and my food processor is a pain to clean. Can I use the Stand mixer?

    • 84
      Reg

      Sarah I hated my blender too……a friend gifted me with a Ninja, the basic one with 3 containers. LOVE IT! I use it all the time. It isn’t expensive either.

  50. 86
    Dee

    I made this for breakfast today. Topped it with powdered sugar and crushed strawberries. Got two thumbs up from my son and his friend!

  51. 91
    Samantha

    I see people adding blueberries and such, is it safe to so that sliced banana would be ok as well? Or would it become too mushy? Thanks for any help!

  52. 93
    Jen

    Recipe I use is for German pancake, 4 eggs, 1 cup milk, 1 cup flour, 4tbsp butter (for pan), heat oven to 400, put butter in pan to melt in oven while heating and mixing, in blender, put in eggs, blend 1 minute, add milk blend 30 seconds, add flour, blend just until mixed, pour into melted butter in pan, cook 20-25 minutes, let sit 5 minutes,enjoy!

  53. 97
    Susan

    I’ve made your Dutch baby several times now and found nothing wrong with it, but I’ll give this one a try soon. Thanks!

  54. 98
    Bonnie

    I can’t wait to make this. Maybe tonight… πŸ™‚ But there is one typo to bring to your attention. In step three it says “in blender of food processor” and I think you meant to say “in blender or food processor”. Since you’re so great at improving yourself and offering perfection, I thought I would pass that along! You’re my absolute favorite, Alton. Thanks for making the world a better place!

    • 101
      MGoertzel

      Wow wow wow…. I’ve been making David Eyre’s pancakes since I was a kid. (many decades). Awesome and easy. First time I’ve ever run into somebody else who remembers and mentions David Eyre… Now I see there is a Wikipedia article. Who knew?

  55. 103
    Maureen

    Looks great! I am wondering if I could toss in basically any frozen fruit into the batter right before the whole thing goes in the oven?

    • 104
      Jennifer

      Maureen, I would top the finished Dutch Baby with the fruit instead of cooking it in – that’s actually a pretty traditional way to serve it.

      • 106
        Milly

        Chopped apple may be a bit different, and I can see it working, since it probably has less water content than frozen fruit. Also, if the apple is at room temperature, it wouldn’t make the cooking time all wonky as frozen fruit would.

    • 107
      Milly

      I think that adding the fruit beforehand may change the cooking time, muddle the batter with the melting water, etc. Perhaps top it with defrosted fruit after it comes out of the oven?

    • 108
      Amanda F.

      You could heat up the frozen fruit on the stove while the dutch baby is baking and make a hot fruit syrup to pour on top of the finished product.

    • 110
      Lydia

      Um.. probably not? Coconut flour, as well as not having gluten has all sorts of other properties that are different than wheat flour. Usually when you sub in gluten-free flours you have to tinker with all the other ingredients as well.

      I would strongly suggest you google “coconut flour dutch baby” to find what you need. There are people who have already developed the gluten free recipes you desire. Just substituting one flour for another is pretty much doomed to failure.

  56. 112
    CFB

    I’ve used the same recipe for so long I have it memorized, except I use a pyrex 9″ pie plate and just mix the batter without a blender. A favorite and works like a charm.

    To make it even more fun, sprinkle a handful of thawed frozen blueberries over it after you pour in the batter.

  57. 113
    Karlynne

    Room temp eggs, beaten like crazy first until super frothy. Then add other ingredients quickly and get it in the oven. It rises up HUGE and fluffy

  58. 114
    Annie

    Dutch Baby has been a long-time favorite in our house, but never really had a recipe! Thank you! We use a heavy All-Clad skillet since we don’t have a cast iron pan….always turns out great, anyway. Thank you! Great end to my day to find this on Pinterest.

  59. 115
    Tonia

    Shelley, I believe the correct procedure for step 2 is to melt 1 Tbsp of butter in a cast iron pan and put that in the oven for 10 minutes, and meanwhile melt the other 2 Tbsp of butter in a separate pan (or whatever vessel you typically use to melt butter for baking) and set *that* aside to cool. Then you use the 2 Tbsp of melted and slightly cooled butter in the pancake batter in step 3.

    • 117
      Brian

      I alternate between cast iron and a 9×13 Pyrex baking dish. Both work well. My family recipe uses more eggs and results in a very thin batter, but this one looks promising.

      • 118
        Anna

        Thanks for sharing your experiences with different pans. Glad to have an alternate in mind for my own experiments.

        (testing pancake recipes? How’s that for torture, LOL!)

  60. 119
    Mike

    Big fan of the original recipe. This one looks like slightly more flour and the opposite pan to batter butter ratio (the original is 2 tbsp in the pan and 1 tbsp in the batter. Also sugar + vanilla in this one vs. vanilla sugar in the other (slightly more liquid). 10 minutes less cooking time in this one, but I never cooked the other one for the whole time. Have to try to see the difference, but I’m sure the results will be quite edible, to say the least.

  61. 121
    Shelley

    This recipe sounds like a great treat and I am going to try it. I am confused by steps two and four. Step two says to heat pan for ten minutes, add remaining butter, and set aside to cool. I am assuming the cooling process happens outside of the oven. In step four it says to take the skillet out of the oven and immediately pour in the batter.

    • 122
      Alicia

      Looks like in step 2 you leave the pan in the oven for ten minutes, and separately while the pan is heating you melt the butter in a dish and then allow the butter to cool slightly. In step 3 you add that melted but slightly cooled butter to the food processor (pan is still in the oven). Then after your batter is frothy and the pan is heated for 10 min you remove the pan from the oven and quickly add the batter.

      • 123
        tom

        One Tablespoon of butter goes into the pan to heat for 10 minutes. This is the fat the pancake will cook in. A separate 2 Tablespoons of butter is melted, NOT in the pan, not in the oven, and set to cool so it can be added to the batter.

  62. 125
    David

    My family has made this from a recipe in sunset magazine for over 30 years! It’s much bigger, and I make it in a wok.

  63. 129
    Jody

    I made these for breakfast just this morning! My recipe uses one more egg and I don’t blend in any butter….. It’s a staple on our breakfast menu! I may have to try your version for comparison!

  64. 130
    liz

    Love this. .make it many times a month. Basically Yorkshire pudding cooked with butter instead of fat with less salt. I also use lemon and powdered sugar, no granulated. And serve with jam.

  65. 132
    Cheri

    One of my family’s ALL TIME favs. I watched him make this years ago on some show and have several scars to show for it. Darn cast iron handle!

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