Dutch Baby or "Miami Souffles"
"Brunch at it's finest!"
Ingredients
Original Recipe
- 1/2 C. Flour
- Dash of Salt
- 1/2 C. Milk
- 2 Eggs
- 1 Tbsp Butter
- Powdered Sugar
- Lemon Juice
Colorado (High Altitude) Recipe
- 3 Eggs
- ¾ C. Flour 100 g
- ¾ C. Milk
- 1 t Vanilla Extract
- ¼ t salt
- 1½ Tbsp Butter for the pan
Lemon Syrup
- 8 Tbsp Butter 1 stick
- 1 C. Granulated Sugar
- ¼ C. Heavy Whipping Cream
- ⅓ C. Fresh Lemon Juice
- 1 Tbsp Lemon Zest 1 lemon
Instructions
Original Recipe
- Mix together: Flour, Salt and Milk.
- Add eggs, lightly beaten, to the above mixture and mix until combined.
- Melt Butter in a frying pan.
- Add mixture and cook over medium high heat less then 1 minute. (until bottom is set and slightly golden brown)
- Bake at 400° for 10 minutes or until firm.
- Serve with Powdered Sugar and Lemon Juice or Apple Butter.
Colorado (High Altitude) Recipe
- Blend all ingredients (except butter). Allow blender to run on low for a 3-5 min to gently warm the batter up to room temp.
- AFTER Ingredients are combined and blending, preheat oven to 425. Place empty 8x8 casserole dish in oven during preheat.
- When oven is to temp, remove dish and place butter into dish. The butter should immediately start melting due to the heat from the dish. Use a brush to coat the sides of the dish with butter.
- Pour the batter into the center of the dish. Do not swirl it. Place dish back in center of oven and cook for approximately 20 min (until the dutch baby has risen and is golden brown).
- Serve immediately with powdered sugar and lemon syrup and fresh fruit.
Lemon Syrup
- Add all ingredients to a sauce pan and cook over medium-high heat until sugar is dissolved.
