I asked my mom if she could find this recipe that I remembered her making when I was young. She emailed the following…

I found the recipe that you’re looking for. I believe the lady that I got the recipe from said that they were originally made in muffin tins (hence the “baby” pancake name), but the directions are for larger pans.

Seattle Baby Dutch Pancakes

½ cup butter or margarine
5 eggs
1 ¼ cup milk
1 ¼ cup flour

Preheat oven to 400-425 degrees. Put ¼ c margarine or butter in each of two 10-inch pie plates or ½ cup in 4 qt casserole. Put in pre-heating oven to melt. In blender or with mixer, combine eggs, milk and floour. Pour batter into pie plates or casserole. Bake for 20-25 minutes until pancakes are puffy & browned. Don’t opoen oven while pancakes are cooking. Cut in pieces. May be topped with syrup, icing sugar, or fresh fruit with sour cream or whipped cream. Serves 3-4.

Recipe Adaptations for Casserole Dishes:

For 2-3 qt size: ¼ c butter, 3 eggs, ¾ c milk, ¾ c flour

*For 3-4 qt size: 1/3 c butter, 4 eggs, 1 c milk, 1 c flour

For 4-4 ½ qt size: ½ c butter, 5 eggs, 1 ¼ c milk, 1 ¼ c flour

For 4 ½-5 qt size: ½ c butter, 6 eggs, 1 ½ c milk, 1 ½ c flour.

*A double batch of this will serve a family of 6 – 8.

A follow-up email:
I tried the recipe this morning—used the 4 eggs, 1 c flour, 1 c milk which I mixed in the blender. I divided the butter & put it in a 12-hole muffin pan to melt in the oven while I did the mixing. Used less than ¼ cup and it still seemed to be plenty. Baked them for 15 minutes. They were really yummy! I just poured the batter directly from the blender into the muffin pan, so it all went quite quickly. We had 2 left over—they’re good sliced with jam on.

Mom