Recipe by 2hot2handle
This recipe is so named because the cinnamon sugar topping makes this pancake both look and taste a bit like an elephant ear from a carnival. Be sure to check it after 15 minutes of cooking and then every five minutes after that. Since some ovens run hotter than others, I've found it can definitely change the cooking time required.
Top Review by lets.eat
My eldest DS hates eggs (or so he says) my yDS likes eggs. My yDS's comment afer the first bite asked me if it was an omlet..My eDS devored it! I don't care for sweets myself, but it does taste more like an egg puff pastry rather than a 'dough boy" But than considering this recipe does include 4 eggs that should be understood. Would I make it again-YES! I found recipes here that called for either frozen dough. or refrigerated biscuits that are deep fried. I love my boys and it was a great healthy alternative.
- 2 tablespoons butter
- 4 eggs
- 1⁄2 cup all-purpose flour
- 1⁄2 cup milk
For the Topping
- 2 tablespoons butter, melted
- 2 tablespoons cinnamon sugar
Directions See How It's Made
- Preheat oven to 425. Mix the eggs, flour and milk in a blender on medium speed until just blended. Melt 2 tablespoons of butter in a 12-inch cast-iron skillet. Pour the batter into the skillet over the melted butter.
- Place the skillet in the oven and bake until the top is puffy and golden brown, about 20-25 minutes.
- Melt the remaining 2 tablespoons of butter. When the dutch baby is done, spread the butter over it with a pastry brush. Then sprinkle with the cinnamon sugar. You can cut the dutch baby into equal servings, but in our family, we like to put the whole thing on a large plate and just tear pieces off (again like an elephant ear!) :-).