"Dutch Baby" Pancake

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             FOOD FUNNY
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Here's a good one from Rosemary Zwick:

I walked into my sister's kitchen and found my nephew, Mitch, having a
cheese and tomato sandwich. "Where's your mother?" I asked.

"She said she was going to have a shower. Just a minute, I'll see."
Mitch went to the kitchen tap and turned the hot water on full blast. A
sharp yell came from above. Mitch calmly turned off the tap and said,
"Yep, she's in the shower."

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             TODAY'S RECIPE
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Please don't be alarmed when this recipe turns into a big puffy thing in
your oven - it's supposed to do that. It's sort of a Yorkshire pudding
type batter, and it will puff up and rise above the sides of the pan it
is cooking in. Instead of our serving suggestion you may want to serve
it with syrup, fresh fruit, fruit preserves, or any sweet topping you like.

"Dutch Baby" Pancake

6 Tbs (90 ml) butter
4 eggs
1 cup (250 ml) milk
1 cup (250 ml) flour
Fresh whole nutmeg
Powdered sugar for dusting
1 lemon

Put the butter in a heavy 10 inch (25 cm) iron skillet (a wok works
great, too) in a preheated 450F (230C) oven. Mix the batter quickly
while the butter melts. Put the eggs in a blender and mix at high speed
for 1 minute. With motor running gradually pour in the milk, then the
flour. Mix for 30 seconds. Pour all of the batter into the hot skillet
(make sure the skillet is hot) and bake 20 to 25 minutes. Dust with
powdered sugar and a grating of fresh nutmeg. Serve with lemon wedges.
Serves 4.
Received on Mon Oct 6 21:51:50 2008