A Sunday Morning Tennessee Tradition: Dutch Babies!
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Before meeting my dear friend Erin I had never heard of Dutch Babies. I love their name! If you’re a fan of pancakes you will be a fan of Dutch Babies. Man, if this is the type of food they make down in the Hills of Tennessee then I must go there to live. I’ll have to seek clearance from my husband first who I am pretty sure is quite partial to Pennsylvania and will not sign off on this endeavor just so I can eat Erin’s Dutch babies. Thank goodness her recipe is easy to make 🙂
Check out what my pal Erin Harrison had to say about this recipe:
Serve with fresh fruit on top, maple syrup, or pie filling! Yum!!!
Yum! I think I shall try these lovely Dutch Babies with blackberries and raspberries. We have a few little berry bushes outside of our house and I have frozen some of the berries from last year’s harvest. Top them with a dollop of whipped cream and there you have it…breakfast!
Ingredients
2 c Borden milk
2 c Gold Medal flour
8 Eggland’s Best eggs
1/2 t Morton salt
1 t McCormick vanilla
Instructions
Preheat oven 400 F. Put one stick butter in 9 x 13 pan into oven until melted. Mix above ingredients and pour into hot pan. Bake until it pops over the sides of the pan and is golden brown. Serve with fresh fruit on top, maple syrup, or pie filling! Yum!!!
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Quick Tip: Make these Dutch Babies with an Autumn twist by adding a few pinches of cinnamon and nutmeg to the mixture before baking. Delish!
Thanks again to Erin Harrison from Keeper of the Homestead blog for this amazing recipe.