Dutch Babies

We love Dutch Babies at our house. They are so easy and quite delish. We put powdered sugar, cinnamon, and syrup on them most of the time. However, when we want something a little more dessert-y, we follow our friends' Ryan and Holly and sprinkle with powdered sugar and drizzle with fresh lemon juice. Very tasty.

Even my very picky 3-year old will eat this

Which is good because this...

...is what he normally eats for dinner!

The rule for Dutch Babies is very simple:

For every ONE egg, you use 1/4 cup milk and 1/4 cup flour. We like to use no more than 4 eggs for a big 9x13 pan because we don't like it too custard-y. I will even get my small 1/2 sized bread pan out when just Riley wants these for lunch and use 1 egg only.

Directions, preheat oven to 450 degrees. Put some butter in a baking dish and put in oven to melt while mixing other ingredients. Beat eggs for a good minute or so until frothy, then add flour and milk and beat until very well mixed. Take pan out of oven and pour egg mixture over melted butter--do not mix, just put directly into the oven for about 15-minutes. Take out of oven and sprinkle powdered sugar and cinnamon on top, then cut and eat immediately.