Soft and crisp Dutch Baby Pancakes are stunningly simple to make, and with their unique flavor and texture, they might just transform the way you think about breakfast.
Dutch Babies are sometimes Called German Pancakes, and they fall somewhere between a thin soufflee and a thick crepe. They seem to have loose ties to the German Pancakes known as Pfannkuchen (literally Pfanne -“pan,” and Kuchen-“cake”) which are large crepe-like pancakes that are cooked in an iron skillet and sometimes oven-baked to eliminate the trouble that comes when attempting to flip something pan-sized. (Trust us, it never ends well.) You will often find them filled or served with apples in a version know as Apfelpfannkuchen. But, I digress, and we’ll just have to explore the matter of those large apple pancakes in a future recipe. (Oh darn, more pancakes.)
The name “Dutch Baby” can be traced back to a family-owned restaurant in Seattle called Manca’s Cafe. Sometime in the early 1900s, the restaurant served a plate of three small (baby) German pancakes. However, the owner’s young daughter could not pronounce the word Deutsch, which is the German word for “German.” So, instead, she said “Dutch.” While they first served three smaller, German pancakes, their “Big Dutch Baby” was a full-pan size, and it was so popular that it gained a feature in a 1987 edition of Sunset Magazine. After that, the name and concept exploded in popularity.
Although it is called a pancake, the end product is closer to a crepe in its thickness and eggy consistency. A thin crepe-like batter is poured into a well-buttered oven-proof skillet and then placed in the oven to allow for even cooking on both sides. It is in the oven that something magical happens. The pancake puffs up like a souffle, high-sided and air-filled. But, gather the family around when it comes out of the oven, because pretty soon after coming out, it will begin to deflate, leaving crisp, rolled edges and a chewy, crepe-like bottom layer.
Traditionally, a Dutch Baby is served only with butter, lemon juice, and powdered sugar. We tend to like our toppings, so we thought we might want ours piled with fruit or slathered with jam. But, one bite of that crisp and chewy dough spritzed with lemon juice and dusted with a light powdery sweetness, and we couldn’t think of anything better.
These are best served immediately, and one pan really only serves two people. So, if you are cooking them for the family, we’d recommend either making multiples at the same time (if you have the oven space and the skillets) or sharing the first while your second bakes. And so on.
- 1 Tbsp butter
- 2 eggs
- ½ c flour, un-bleached all purpose
- ½ c milk
- 1 Tbsp sugar
- ¼ tsp salt
- ½ tsp vanilla
- Preheat your oven to 425⁰F. Place the butter in a 9” cast iron or oven-proof skillet and place the skillet in the oven as it preheats.
- Mix the remaining ingredients together in a food processor until smooth and frothy. Pour the batter into the hot, prepared skillet and return it to the oven. Bake the Dutch Baby for 20 minutes.
- Remove the Dutch Baby from the oven and slide it onto a large plate. Dust it with powdered sugar and serve with a squirt of lemon juice. (And more butter, if desired.)
Today the Sunday Supper group is celebrating the Moms in our lives with a collection of our favorite dishes for Mom. Thanks to Camilla from Culinary Adventures With Camilla for hosting this week!
- Ginger Shandy by Nosh My Way
- La Vie en Rose by Culinary Adventures with Camilla
- Momma’s Mimosa by Our Good Life
Starters and Salads
- Cheese Bread by Ninja Baker
- Classic Basil Pesto Crostini by Cooking Chat
- Fennel and Radish Citrus Salad by Tasting Page
- Healthy Ham Salad Minis by Momma’s Meals
- Pate with Spiced Pears by The Joyful Foodie
- Pesto Pasta Salad by Peanut Butter and Peppers
- Super Sunny Dutch Oven Sourdough by What Smells So Good?
- Blackberry Almond Mascarpone Stuffed French Toast by The Crumby Cupcake
- Broccoli Cheddar Frittata with Tomatoes by The Wimpy Vegetarian
- Chicken and Pepper Rice with Fried Egg by Family Foodie
- Chicken Tajine with Prunes and Almonds by The Petit Gourmet
- Coriander Salmon with Capered Green Beans by Cosmopolitan Cornbread
- Dutch Baby Pancake by Curious Cuisiniere
- Goat Cheese Scrambled Eggs and Ramps in Puff Pastry by The Girl In The Little Red Kitchen
- Mimosa Waffles by Sew You Think You Can Cook
- Mushroom Manchego Cream Filled Crepes by Lifestyle Food Artistry
- Parmesan Crusted Chicken with Arugula Salad by Casa de Crews
- Smoked Salmon & Shaved Asparagus Gruyere Quiche with a Pine Nut Crust by Simply Healthy Family
Treats and Sweets
- 5 Favorite Pancake Toppings by Sunday Supper
- Angel Food Cakes in a Jar by Hezzi-D’s Books and Cooks
- Black Cow Cupcakes by Cindy’s Recipes and Writings
- Blueberry Breakfast Cake by Noshing With The Nolands
- Bourbon Peach Frozen Yogurt by Food Lust People Love
- Cherry Cheesecake Pastry Braid by The Redhead Baker
- Crustless Creamy Blueberry Swirl Cheesecake by Magnolia Days
- Deluxe Salted Caramel Turtle Sundae by The Weekend Gourmet
- Gluten Free Strawberries and Cream Cake by Cupcakes & Kale Chips
- Lemon Blackberry Mini Tarts by Life Tastes Good
- Lemon Brownies by Pies and Plots
- Lower Fat Peach Cheesecake by Food Done Light
- Mini Chocolate Marshmallow Bombe Soufflé by Nik Snacks
- Mini Lemon Almond Cupcakes by Caroline’s Cooking
- Nutella Cheesecake Shooters by Fantastical Sharing of Recipes
- Pavlova by The Freshman Cook
- Perfect Chocolate Cupcakes by That Skinny Chick Can Bake
- Raspberry Mascarpone Mini Tarts by Palatable Pastime
- Rose Apple Custard Tart by Jane’s Adventures in Dinner
- Soft-Baked Lemon Coconut Cookies by One Sweet Mess
- Steamed Strawberry Coconut Poke Cake by Wallflour Girl
- Sunshine Lemon Cake Pop Bouquet by A Day in the Life on the Farm
- Triple Chocolate Layer Cake by Take A Bite Out of Boca
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.