by: Skinner-Holmberg family (4th & 8th grade)
My family made “auf lauf” for weekend breakfasts when I was growing up, but when I reached adulthood and asked for the recipe, I found out it had not been written down, and I couldn’t replicate it. Then I received Joy of Cooking and discovered that what we had always called auf lauf was a well-known thing called a “Dutch Baby!” We have this often for brunch on weekends, though we use about half the butter that Joy of Cooking uses! Through quarantine we have made lots of great breakfasts but I always come back to auf lauf because it is easy, homey, yummy, and beautiful! – Erika
Source: Our family’s version of Joy of Cooking’s recipe!
1 cup milk
1 cup all purpose flour (can substitute up to 1/2 cup whole wheat)
4 T butter
1/3-1/2 cup sugar
- Preheat oven to 425 degrees.
- Once oven is hot, place butter in a 9×13 inch pan and place pan in the oven.
- While butter is melting, whisk together other ingredients. Mix well, should be smooth.
- When butter has melted, pour batter into pan and bake for 15-17 minutes until edges have puffed dramatically and turned golden brown and pancake is set.
- Serve immediately with fruit compote, powdered sugar, maple syrup, or jam. Serves 4.