Today is the release of The Magnolia Sisters. I’m thrilled to bring this book into the world, and I hope readers love the story as much as I do. I’ve also been spending some time in the garden and saw our first flower of spring yesterday morning. I want to believe there are many more flowers that will bloom for all of us during this time. How have you been coping with things? I’ll admit I’m doing some stress baking. This weekend I made an old favorite—a Dutch Baby or German pancake. It’s so easy and a really yummy.
Sending hugs—
Michelle
DUTCH BABY
Ingredients
- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon sugar
- Pinch of nutmeg
- 4 tablespoons unsalted butter
- Syrup, preserves, confectioners’ sugar or cinnamon sugar
Preparation
- Step 1 Preheat oven to 425 degrees.
- Step 2 Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
- Step 3 Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Step 4 Remove pancake from oven, cut into wedges and serve at once
