Karbon Kounty Moos

are what we had this morning.

Fresh from the The All New All Purpose Joy of Cooking
by Irma Rombauer, Marion Rombauer Becker & Ethan Becker
on pages 799-800. With a bit of adaptation in my kitchen.

I double the recipe. If you’re watching your cholesterol (amazingly, I don’t have to!), counting carbs or calories (which I should be) - you might not want to look.

Doubled Dutch Babies

Preheat oven to 425

Cut a stick of unsalted butter in half, put each half in a cast iron skillet, melt butter, tilting pans to ensure the sides are coated.

Sift together 1 cup Wheat Montana flour with
1/2 c sugar

Beat 4 eggs, add 1 cup milk and continue beating.

Pour into the dry ingredients, mixing well.

Pour into the hot skillets, do not stir, just let it cook for a minute, then transfer skillets to hot oven.

Bake 12-15 minutes, until pancakes are golden and puffed.

Using a spatula, carefully transfer to plates, pouring melted butter on top.

Don’t even think about putting more butter on these babies!

My husband puts syrup on his, I use spiced sugar by the Spice House.

Enjoy!

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