Growing up, we used to go to the BEST breakfast place on special occasions, the Oak Table Cafe in Sequim, WA (www.oaktablecafe.com). It still is one of the best places in my opinion.Â
The first time we ate there we remember hearing these bells coming from the kitchen, and seeing waitresses stride by with these giant pancakes with their sides turned up (we had already ordered). I don’t remember how long it was before we returned to try their german pancakes, but they are out of this world and I don’t think I’ve ordered anything but that pancake since.
 So, I found this recipe off of www.cooks.com and it is AWESOME! It’s simple, and yummy and turns out just like the ones at the Oak Table. It can be dressed up sooooo easily. A pinch of nutmet, cinnamon. Give a whirl!
| DUTCH BABIES | Â |
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1/4 c. butter
3 eggs 3/4 c. milk 3/4 c. flour  3 TO 4 QUART PAN SIZE
1/3 c. butter 4 eggs 1 c. milk 1 c. flour  4 TO 4 1/2 QUART PAN SIZE
1/2 c. butter 5 eggs 1 1/4 c. milk 1 1/4 c. flour  4 1/2 TO 5 QUART PAN SIZE
1/2 c. butter 6 eggs 1 1/2 c. milk 1 1/2 c. flour  Place the butter in the pan and set in a 425 degree oven. While the butter melts, mix the batter quickly. Put eggs in blender or food processor and whirl for 1 minute. With motor running, add milk, then flour. Remove pan from oven and pour in batter. Bake until puffy and well browned (20 to 25 minutes).Dust the Dutch Baby with powdered sugar or nutmeg. It may be topped with fruit or syrup or pie filling. Each Dutch bakes in a unique shape and is spectacular when it first comes out of the oven.
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(http://www.cooks.com/rec/doc/0,1718,149183-244206,00.html)
I only had two 2 eggs, so I used
1 T butter (I could’ve gone with just 1/2 T)
2 eggs
1/2 c milk
1/2 c flour
THE BLENDER IS THE KEY!!! I think the size of the skillet is important too. I like a little thicker german pancake (like the ones served at the Oak Table). So, I noticed that the batter was inbetween 1/4-1/2inch thick as it sat in the skillet. I hope you enjoy!
