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Monday, January 4, 2016

Dutch Baby Pancake...

5:10 - 32 degrees - temp is dropping quickly and wind is picking up...

I have had this recipe for Dutch Babies since high school, and I absolutely love them.  A Dutch Baby Pancake, which is sometimes called a German Pancake, or a Dutch Puff – call it what you want, but think of it as a sweet cross between a crepe and a popover that takes just a few minutes to prepare and will melt in your mouth.  They are sooo delicious!

A Dutch Baby has the light delicate batter and goes great with filings just like a crepe, but when it hits the hot cast iron skillet and cooks in the oven for a bit, its sides puff up in all the airy, crispy glory of a popover.

~ Dutch Baby Pancake ~
2 tablespoons unsalted butter
3 eggs
2/3 cup whole milk
1/2 teaspoon vanilla
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup all-purpose flour

Optional toppings: 
powder sugar
fresh squeezed lemon juice
fresh berries 

Place a 10” cast-iron skillet on the middle rack of the oven and preheat to 450 degrees.

In a medium bowl, whisk eggs together until light and frothy.  Add milk, vanilla, salt and sugar, and whisk until combined.  Sift in flour, and whisk just until smooth.  Let rest for about 5 minutes.

Carefully remove the hot skillet from the oven, add the butter and let melt completely, swirling the pan to allow the butter to coat the entire bottom.

Pour the batter into the skillet over melted butter, and place back into the oven. 

Bake for 15 minutes, until the Dutch Baby is puffed and golden brown.  Remove from oven and use a spatula to loosen the edges of the Dutch Baby.  (Reminder – the Dutch Baby will fall soon after being removed from the oven – it’s supposed to do that!)

Cut into wedges and serve warm.  Sprinkle with fresh squeezed lemon juice, powdered sugar, butter, cinnamon, maple syrup, fresh berries – whatever your taste buds desire!

~ Enjoy!

{Fun Fact:  Dutch Babies are tremendously popular in the Pacific Northwest.  According to local lore, they originated at a restaurant in Seattle called Manca’s CafĂ© and then became even more popular by The Original Pancake House that started in Portland, Oregon.  While these pancakes are derived from the German (Deutsche) pancake dish, it is said that the name Dutch Baby was coined by one of Victor Manca’s daughters.}

1 comment:

  1. I am always looking for cast-iron recipe and look forward to trying this one!

    Karla -



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