This is one of Moogie’s recipes. I have done this in a food processor as well as by hand. When using the food processor, I put all ingredients in at once, then pulse until bubbles form. The secret either way is not to overbeat; stop as soon as big bubbles form on the surface. I also think it is important to have hot pan with metled butter and oven heated to 450 degrees F when the batter is ready so batter can go directly into the oven. In recent years I have switched from eggs to "Egg Beaters" with great success.
Preheat oven to 450 degrees F.
3 eggs [OR ¾ c “Reddi Egg” or equivalent*]
½ c flour
½ t salt [I omit]
½ c milk
2 T butter, melted [I omit]
2 T butter [I usually use less - just enough to coat bottom and sides of pan]
Using a wire whisk, beat eggs until blended. Sift flour, measure, sift again with salt. [I never bother to sift the flour....could that be why my pancakes occasionally don't rise as high as I would like? Sometimes I get spectacular results with unsifted flour.] Add flour mix to beaten eggs, in 4 additions whisking just until mix is smooth. Add milk in two additions, beating slightly after each. Lightly beat in melted butter. [I don't bother with "additions" bit either, with mixed results]
Butter sides and bottom of 9” heavy [cast iron] skillet. [I put skillet in oven to warm and melt butter; trick here is to leave in oven long enough so butter all melts but not so long butter burns.]
Pour batter into [hot] skillet and bake for 20 minutes at 450 degrees F
Although Moogie notes in her recipe: “It is traditionally served with melted butter, a squeeze of lemon and a dusting of powdered sugar” I have only known Moogie to serve it with warm maple syrup.
One of Alexandra's friends introduced us to "Dutch Bunny". The methods is the same but this is made with 1 whole egg, 3 egg whites, 1 cup each of flour and milk and 4 T butter.
Use a 9 1/2 x 13 1/2 pan and adjust quantities as follows:
1 1/8 c Reddi Egg
3/4 c flour
3/4 c milk
2 T butter (melt and evenly spread over pan bottom and sides before adding batter)
April 2013: In The Smitten Kitchen Cookbook, Deb Perelman writes (page 11): "If you don't have a Dutch-baby pancake in your breakfast repertoire, I simply cannot let you get any farther into this book without one." Her egg:flour:milk ratios are about the same as mine but she makes a 2 egg/1/3 c each of flour and milk size to which she adds:
1 T dark brown sugar
1 t unsulfured molasses
1/4 t ground cinnamon
1/8 t ground ginger
Pinch of ground cloves
1/8 t ground/freshly grated nutmeg
1/8 t salt
I made this recently adding the spices, increasing all by 1/3 but omitting the brown sugar and salt. An interesting variation!
NEW 2016: *Egg White Puffed Pancake - another cholesterol free option