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:
butter
powder sugar
cinnamon
fresh squeezed lemon juice
fresh berries
syrup
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 Café 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.}
