Some people call this a Dutch Puff. We always called it Dutch Babies, but I am not sure why.
You can mix this up in the morning right before baking, but it’s a bit lighter if the night before you blend together:
2 c whole wheat flour (we use freshly ground pastry flour)
2 c milk or buttermilk
You should store it in the fridge if you blend it the night before, although I seldom do.
When you’re ready to bake it:
Preheat oven to 425 degrees. If you are like me, you usually skip the preheating step, but don’t do that with this recipe. Preheat the oven. Really. Don’t mess with me, just do what I said and preheat it or you will regret it.
Put a stick of butter in a 9×13 pan and put the pan in the oven- you can do this while it’s preheating. You just need the butter to melt, although a bit of bubbling golden brown around the edges is certainly extra tasty.
When the oven has reached 425 degrees and the butter has melted, pour in the egg/flour/milk mixture and bake for 20 minutes. I pour it in by drizzling it from one of the pan to the other.
If the oven isn’t hot enough, it will take more time. You want to check it by peeking through the window, not by opening the oven. It will puff up and be all pretty and golden brown and lovely when it’s done. Take it to the table immediately where your loving family is already seated so you can all gasp at your pretty breakfast. It’s going to deflate and look rumply as it cools, which is maybe a minute after you get it out of the oven.
Serve it up with toppings of your choice:
cinnamon and sugar
warmed fruit compote and whipped cream
Or avoid the sweet and just have it with bacon or sausage.
If you need to double it, I find it works best to blend two batches and bake it in two pans.