And no, I dont mean Madison and Taylor. Although they do fit the description! :) I was intrigued by these mostly because of the name, but the fun of how they turn out and the fact that they are so delicious kept me coming back for more.

A dutch baby, otherwise known as a German pancake, is basically a giant "eggy" pancake. Traditionally it should be sprinkled with lemon juice and dusted with powdered sugar. I did eat them this way, which was good, but we also tried them with maple syrup, Eric had his with molasses. And once we even did them with strawberries, strawberry coulis and whipped cream. Yeah, it was more like dessert for dinner! These are WAY more simple to make than the picture may make you think. The hot oven does all the hard work- but you will get the credit of a very impressive and unique dish! And they are fast too, so they make a fun easy breakfast, or anytime treat. I do have a little trouble with them sticking a bit to the bottom of the pan, so if anyone tries these and has good luck with them not sticking, I would love to know your secret.
Dutch Babies
4 eggs
1/2 tsp. salt
2/3 c. flour
2/3 c. milk
2 T. butter
Preheat oven to 400 degrees. Butter a cast iron skillet, or oven proof skillet. Put the 2 T. butter into the buttered skillet and place in the preheating oven to melt. While the butter is melting blend the eggs until light yellow (a whisk works fine, no need to pull out the mixer). Add the rest of the ingredients and whisk until smooth. (I usually alternate adding the milk and flour a little at a time while whisking to avoid lumps). Pour the mixture into the hot skillet and return immediately to the oven. Bake 20-30 min. Avoid opening the oven door until close to 20 min to check them until it has "set" (the cool air will interupt the wonderful process of the puffing!) Slice it like a pie and top with your favorite topping. (I want to try sliced sugar and cinnamon skillet apples next! Yum!) Serve along side some sausage and fresh fruit for a very satisfying meal.