Title: Dutch Baby (Breakfast Pancake/souffle):
Categories: Breakfast Egg Pancake
Yield: 1 Servings

4		Eggs
1	c	Flour
1	c	Milk
2/3		Cube (1/3 cup) butter
1/2	ts	Cook's vanilla
1/4	ts	Nutmeg

NB: You may substitute margarine for up to one-half of the butter, but my experience is that *at least* one-half of the oil must be real butter, not just for taste, but for its cooking properties.

Preheat the oven to 425 degrees F. Place the butter in a large, preferably cast-iron, pan with steep sides (a large round casserole pan, about 10" across, would be ideal), and place the pan in the oven so that the butter melts completely. Beat the eggs in a blender at the highest speed for one minute, and with the blender running at its highest speed, add the milk, vanilla, flour, and nutmeg, continuing to run the blender for 30 seconds after the ingredients are fully mixed.

Open the oven door, pull out the pan, and pour the batter into the melted butter quickly, closing the oven door before too much heat escapes. Bake for about 20-25 minutes, until the top has patches that are distinctly brown. Remove from the oven, and serve IMMEDIATELY with lemon wedges and powdered sugar. (The individual diner squeezes some lemon juice onto the slice of Dutch baby, then sprinkles a small amount of powdered sugar on top of that.) Serves two oink-oinks or four polite diners.

This is a conversation-stopper when brought to the table, which makes it ideal for an intimate breakfast with guests. Experience has shown, however, that the cooking time precludes making more than one serially for people dining together, and that two cooked simultane- ously in the same oven will not rise properly. From: Michael Loo Date: 19 Sep 96 Gourmet Cooking Ä

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