I must confess, until I found this recipe I had never heard of a Dutch baby. It sure wasn’t served in my house growing up. I am beginning to find out there were a lot of things I missed out on when I was growing up.
According to Epicurious, a Dutch baby is a cross between a pancake and a popover. It is also known as a German pancake, a Bismarck or a Dutch puff! Originating in Germany, they were first served in the States in the early 1900s at a diner in Seattle called Manca’s. The owner’s named it “Dutch Baby” which is the American version of Duetsch. They are very thin, thinner than pancakes, and surprisingly easy to make. You have to place the skillet in the oven before you start heating it. Then while it is rising to the desired heat, you can do your prep. For this recipe, they ask you to use room temperature eggs, and room temperature milk. Take those out well in advance of your mis en place. Once you gather everything you need, putting it all together goes quicker than you can imagine.
I wish I knew how to make this delightful little pancake when my kids were young, because they would have loved them with a little confectioner’s sugar, of course. There are so many different ways you can serve them, like with fresh berries, jam, or syrup. If you want to have them for lunch or for dinner, melt some cheese on them and throw on a nice fresh vegetable. How about a fried egg and some sliced ham? These versatile treats allow the imagination to run wild!
As you can see, my Dutch Baby did not come out like the ones you will see on the internet or in books. Apparently, the sides are supposed to rise up much higher than the pan. I wonder what I did wrong… I guess I just have to make them again, I certainly won’t mind eating them again!
This recipe is courtesy of Epicurious and will serve 4-6 people who will quickly realize what they’ve been missing out on.
Ingredients for Dutch Baby with Lemon Sugar:
1/3 cup sugar
2 teaspoons grated lemon zest
3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 stick unsalted butter, cut into pieces
10-inch cast iron skillet
Put skillet on the middle rack of oven and preheat oven to 450°F.
Stir together sugar and lemon zest in a small bowl.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Take skillet out of oven.
Add butter to the skillet and let it melt, swirling to coat.
Add batter and immediately return skillet to oven.
Bake until puffed and golden-brown, 18 – 25 minutes.
Top with lemon sugar mixture and serve immediately.
It’s that simple!
