DUTCH BABIES

Dutch Babies

Ingredients: For each serving: 1 tablespoon unsalted butter  1 egg  1/4 cup milk (not fat free)  1/4 cup all-purpose flour  1/8 teaspoon salt

Known by the picturesque name Dutch babies, these showy, German classics are among my favorite breakfast treats for entertaining. The basic recipe is for individual pancakes. For larger groups, multiply all of the ingredients as you increase the pan size. I often bake showstopping giant versions in a shallow paella pan that holds a dozen times the batter recipe. Choose an ovenproof skillet, pie pan, or other shallow baking dish that will accommodate the desired number of servings. For a single serving, use a 4-inch diameter container; for a 2-egg individual pancake, use a 6-inch pan; for 4 to 6 eggs, use a 9-to-10-inch pan; for 6 to 8 eggs, use a 12-inch pan; for 7-to-10 eggs, use a 14-to-16-inch pan. As a general rule, largerpans that spread the batter thinner yield a drier and puffier pancake, while a thicker layer of batter in smaller pans produces a more custardy result and may take a bit longer to cook completely. The classic topping is a generous sprinkling of powdered sugar and a squeeze of lemon or lime. Other possibilities include fresh berries, sliced peaches or other soft fruit, cooked apple or pear, warm maple syrup, jelly, curd, or other favorite breakfast toppings. No matter which toppings you choose, present them at the table for adding to taste. Be sure to have the whole breakfast on the table and everyone seated before bringing the showy pancake directly from the oven. Preheat an oven to 475°F. Select a baking pan or dish (see recipe introduction). Add the butter (you'll need enough to coat the bottom generously) and heat in the oven until the butter is melted and the container is hot; watch carefully to avoid burning the butter. Meanwhile, calculate the number of servings and multiply the ingredients accordingly. In a blender or a bowl, combine the egg(s), milk, flour, and salt and blend or whisk until smooth. Pour the batter into the heated baking pan or dish and return the pan to the oven. Cook until the pancake is well puffed and golden, about 12 minutes, or longer for larger pancakes or those with a thicker layer of batter. Serve at once. When you make larger pancakes, cut them into wedges at the table. For a change of pace, spread large pancakes with selected topping, roll up jelly-roll fashion, and cut crosswise into slices at the table