Serves 3 if you're lucky.
Here's the template. As I've reported, it's not perfect. But it usually works!
Some people say you'll get greater height with room temperature ingredients or leaving the batter out for a few hours or overnight. Others say to try bread flour. Let me know your tricks. My most successful Dutch babies were made from batter that I had just made out of the frothy cold batter.
Warning: don't add anything heavy until the almost the end of the cooking time (praline, cheese, bacon, chocolate chips).
However, you can swirl jam or caramel sauce or pulverized berries through the raw batter right before cooking.
1 cup whole milk
1/4 cup crème fraîche (or sour cream)
3/4 cup all-purpose flour
1 teaspoon vanilla extract
3 tablespoons salted butter
Throw your 8 or 9 inch cast iron pan (or ovenproof dish) into the oven. Preheat oven to 425°F. You want your pan to be very hot.
In a food processor or a blender, blend the heck out of the eggs, milk, crème fraîche, flour, salt, and vanilla (30 seconds or so). If you mix it by hand, add the flour in a few batches and mix really well.
Add butter to the hot pan in the oven. Careful. The butter will brown very fast. When just melted, remove the pan from the oven, quickly pour in the batter, and put the pan back in the oven. Resist the urge to open the oven. After a few minutes (fingers crossed) the pancake will start to climb up the sides of the pan and puff up in the middle. It's done when the edges are just starting to brown and the batter is just set in the center. About two minutes before it's done, you can sprinkle it with powdered sugar, praline, or chocolate chips and they will melt into the surface.
Serve with powdered sugar and lemon. Or warm maple syrup. Or both.
DASH AND BELLA