Puffy Oven German Dutch Pancake Baby! Recipe and {Personal Reflection}

I really wanted to post a prosciutto panini I make because it's rainy and cold here in not so sunny SoCal and soup and hot sandwiches seem perfect for tonight's dinner. But...I can't find the pictures I took last time I made it. I'll keep looking for next week, but in the meantime I leave you with this. Perhaps you've seen it before. It goes by many names, Dutch Baby, German Pancake,  or Oven Pancake.

I've been making this for my family for years, it's soo easy and such a treat. I began making this because when I was little I spent the summers with my aunt and uncle. Every Friday night, my aunt would gather all of us kids and take us to the Mission Valley Marriott. They had a live Calypso band that played out at the patio by the pool. We spent hours dancing the night away and sipping our virgin margarita's {we thought we were so cool}. After the night of dancing she would take us to Ricky's Restaurant. She'd order a couple of these pancakes for us to share. Isn't she the coolest aunt ever? She literally took us every Friday. She is pretty big on traditions and making awesome memories for kids. She is largely responsible for so many of my happy childhood memories. I try to instill the importance of these traditions in my own kids, but I'm not that good at it. Luckily, she lives down the street and is a big part of my kids life, so I can leave it to her for now :)

Photo Source

Dutch Baby, Puffy Pancake, German Pancake

Ingredients:

2

 tablespoons butter or margarine

2

 eggs

1/2

 cup all-purpose flour

1/2

 cup milk

1/4

 teaspoon salt

2

 cups assorted fruit, diced

1  lemon, rinsed and cut in wedges

Powdered sugar and maple syrup, if desired

Instructions:

1. Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
2. In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
3. Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar, lemon juice and syrup.

Makes 4 servings