Dutch Babies (pannekukken)
In a large oven-safe pan, melt a stick of butter at 425 degrees.
While butter is melting, break 6 eggs into a blender and whirl at high speed for 1 minute. While motor is running add ½ cup of milk. Then slowly add 1 ½ cups flour. By now, the butter is melted. Slowly pour batter into the pan. Sprinkle with cinnamon and nutmeg. Bake for 20-25 minutes. Check periodically to pop air bubbles. They look frightening, but they taste just fine.
Use pizza cutter to cut into pieces. Serve with maple syrup or jelly.
This reminds me of when my kids were young and I made French Toast regularly. Sourdough bread from the day-old bread store, half a dozen eggs, and a little syrup made an easy and inexpensive brunch for the family. If the grocery store had a sale we might have had bacon on the side.
As is my style in the kitchen, I'll experiment with the Dutch Babies recipe. I might try it with wheat flour or oatmeal added, cranberry sauce on top, or other goodies. Maybe egg substitute for half the eggs, too. In spring and summer, the eggshells will go in the garden or the compost, of course.
Enjoy! My next planned kitchen experiment: Monkey Bread! Stumble It!