Tailor This Dish To Appetite Level

Don and Ella Shaw of Mill Creek asked for recipes that appeared in The Seattle Times eight years ago for Dutch Babies in six sizes, ranging from a single serving to a dish serving half a dozen diners.

Dutch Babies were born at Manca's cafe in downtown Seattle in 1905. The recipe Victor Manca created was for little oven pancakes about 6 inches in diameter. Rushed to the tables before they deflated, they usually were served with lemon wedges and powdered sugar.

The giant versions have become more popular through the years because of their visual impact, and one pancake can be cut into pie-shaped wedges. Sunset magazine did an article about the show-stopper pancake in 1977 after testing the proportion of batter to pan sizes. I tested and added the two smallest versions so cooks would have the option of creating individual servings. Sunset's recipe is one of the magazine's most requested, and it has been described as "very close" to the one that remains a Manca family secret.

For a taste of the original, visit Manca's, now in Madison Park, where Victor's grandson, Mory Manca, and Mory's nephew, Mark Manca, prepare Dutch Babies from 9 a.m. to 1 p.m. Saturdays and Sundays.

By Request helps readers get recipes for dishes they have enjoyed at restaurants, and to locate recipes they have heard about or lost. Write to: By Request, c/o Food, The Times, P.O. Box 70, Seattle 98111.

DUTCH BABIES 1-6 servings

Pan Size : Butter :Eggs: Milk : Flour -----------------------------------------------------------. 3 cups : 1 : 1 : 1/4 cup : 1/4 cup

: tablespoon : : : -----------------------------------------------------------. 4 cups : 1 1/2 : 2 : 1/2 cup : 1/2 cup

: tablespoons : : : -----------------------------------------------------------. 2-3 quarts : 1/4 cup : 3 : 3/4 cup : 3/4 cup -----------------------------------------------------------. 3-4 quarts : 1/3 cup : 4 : 1 cup : 1 cup -----------------------------------------------------------. 4-4 1/2 quarts : 1/2 cup : 5 : 1 1/4 cups : 1 1/4 cups -----------------------------------------------------------. 4 1/2-5 quarts : 1/2 cup : 6 : 1 1/2 cups : 1 1/2 cups -----------------------------------------------------------.

1. Put butter in pan and place in a preheated 425-degree oven. While butter melts, quickly mix batter in blender or food processor.

2. Whirl eggs at high speed for 1 minute, until light and lemony colored. With motor running, gradually pour in milk, then slowly add flour. Continue mixing for 30 seconds.

3. Remove pan from oven and pour batter into the hot melted butter. Return to oven and bake until well-browned - 15 to 25 minutes, depending upon size of pan.