A simple but impressive breakfast, a Dutch baby is a cross between a pancake, soufflé and an omelet. The eggy batter puffs up golden brown.—Cindy Rappuhn, Startup, Washington
- 5 eggs
- 1 cup 2% milk
- 1 cup all-purpose flour
- 1/3 cup butter, cubed
- 3 tablespoons butter
- 2 large bananas, sliced
- 1 medium papaya, peeled and sliced
- Lime wedges, optional
- In a blender, combine the eggs, milk and flour; cover and process just until smooth. Place cubed butter in an ungreased 13-in. x 9-in. baking dish. Place in a 425° oven for 5 minutes or until melted.
- Pour batter into hot dish. Bake, uncovered, 20 minutes or until puffy and golden brown.
- Meanwhile, for filling, melt butter in a large skillet. Add bananas and papaya. Cook over medium heat until tender, stirring frequently. Spoon into Dutch baby. Serve immediately with lime wedges. Yield: 8 servings.
Originally published as Dutch Baby Tropicale in Country Woman February/March 2011, p23
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