tag:blogger.com,1999:blog-8387877928907784339.post7497641899615579431..comments2012-02-24T10:33:12.166-08:00Katie Riddlehttp://www.blogger.com/profile/03842697893979039395noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8387877928907784339.post-55466424359006103702012-02-24T10:33:12.167-08:002012-02-24T10:33:12.167-08:00My soaked Dutch Babies don't puff so much either. I recently read that if you blend the eggs and other ingredients without the soaked flour and then just stir in the soaked flour gently without overmixing that it would "fluff" better. I haven't had time to try it, but we love them even when they are a little flat. A great quick breakfast!!Connienoreply@blogger.comtag:blogger.com,1999:blog-8387877928907784339.post-57655990686967414382012-02-22T08:51:22.824-08:002012-02-22T08:51:22.824-08:00You can use other cultured dairy like kefir or yogurt, but I've always used buttermilk. Like I said in the intro, it doesn't poof up as much, but you can add 1/2 teaspoon baking soda if the poofiness is important to you. :) Also, I like to keep things cooked as low as possible and there doesn't seem to be a need for 400º in this recipe (I've tried it and the only difference is it's dryer when cooked at a higher temp).Katie Riddlehttp://www.riddlelove.comnoreply@blogger.comtag:blogger.com,1999:blog-8387877928907784339.post-62651232685371592072012-02-22T05:12:09.217-08:002012-02-22T05:12:09.217-08:00A few questions, do you have to use buttermilk? Also, does it puff up like a non-soaked version? And the oven temp, I've always cooked my "dutch babies" at a higher temp. Is there a reason for the lower temp?Jamie @ Delicious & Nutritioushttp://delicious-nutritious.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-8387877928907784339.post-73137639621439190232012-01-17T17:05:01.205-08:002012-01-17T17:05:01.205-08:00I'm amazed by you!Charlottehttp://myoldbluesuitcase.blogspot.com/noreply@blogger.com