The Culinary Connoisseur
Going Dutch
18
May
May
“Everything old is new again.” And Dutch Baby pancakes are
exactly that! An old favorite that has now become the darling of food bloggers
everywhere.
exactly that! An old favorite that has now become the darling of food bloggers
everywhere.
A Dutch baby pancake, sometimes called a German
pancake, a Bismarck, or a Dutch puff, is a sweet popover that
is normally served for breakfast. It
is made with eggs, flour, sugar and milk, and usually
seasoned with vanilla and cinnamon or lemon. Sometimes it is served
with fruit or other flavoring.
pancake, a Bismarck, or a Dutch puff, is a sweet popover that
is normally served for breakfast. It
is made with eggs, flour, sugar and milk, and usually
seasoned with vanilla and cinnamon or lemon. Sometimes it is served
with fruit or other flavoring.
A Dutch Baby is baked in a cast iron skillet or
oven-safe pan and when it’s removed from the oven it’s tall and puffy. But it falls
soon after being taken out. Start with a thin, pancake-like batter. Pour the
batter into the pan all at once and place it into a hot oven. Within a few
minutes, the batter will start to puff around the edges, rising higher and
higher until this “pancake” looks more like a soufflé. Once those
edges turn golden and the amazing aroma wafts around the kitchen, it’s ready.
oven-safe pan and when it’s removed from the oven it’s tall and puffy. But it falls
soon after being taken out. Start with a thin, pancake-like batter. Pour the
batter into the pan all at once and place it into a hot oven. Within a few
minutes, the batter will start to puff around the edges, rising higher and
higher until this “pancake” looks more like a soufflé. Once those
edges turn golden and the amazing aroma wafts around the kitchen, it’s ready.
Out of the oven, the Dutch baby will quickly collapse
back into the pan since the steam holding it up quickly evaporates in the
cooler air of your kitchen. You will be left with a pancake that’s got the
soft, tender texture of a hot crepe and the eggy flavor of a sweet popover.
Slice it into wedges and sprinkle it with confectioners’ sugar and fruit as you
serve it.
back into the pan since the steam holding it up quickly evaporates in the
cooler air of your kitchen. You will be left with a pancake that’s got the
soft, tender texture of a hot crepe and the eggy flavor of a sweet popover.
Slice it into wedges and sprinkle it with confectioners’ sugar and fruit as you
serve it.
According to food historians, Dutch babies were
introduced in the first half of the 1900s at a family-run restaurant that was
located in Seattle, Washington. While these pancakes are derived
from a German pancake dish, it is said that the name Dutch baby was coined by
one of the owner’s daughters, who referred to it as “Dutch” or Deutsche,
meaning “German” and the name stuck. Until the 1950’s when the restaurant
closed they actually owned a copyright on the name.
introduced in the first half of the 1900s at a family-run restaurant that was
located in Seattle, Washington. While these pancakes are derived
from a German pancake dish, it is said that the name Dutch baby was coined by
one of the owner’s daughters, who referred to it as “Dutch” or Deutsche,
meaning “German” and the name stuck. Until the 1950’s when the restaurant
closed they actually owned a copyright on the name.
Basic Dutch Baby
1/2 cup flour
1/2 cup whole or low fat milk
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 tablespoons butter
Confectioners’ sugar, maple syrup, and jam, for serving
1/2 cup whole or low fat milk
2 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 tablespoons butter
Confectioners’ sugar, maple syrup, and jam, for serving
Blend the batter: Place the flour, milk, eggs,
sugar, vanilla, and salt in a blender or food processor fitted with the blade
attachment. Blend for 10 seconds, scrape down the sides, and then blend for
another 10 seconds. The batter will be quite loose and thin. Alternately, the
batter can be mixed vigorously by hand with a whisk.
sugar, vanilla, and salt in a blender or food processor fitted with the blade
attachment. Blend for 10 seconds, scrape down the sides, and then blend for
another 10 seconds. The batter will be quite loose and thin. Alternately, the
batter can be mixed vigorously by hand with a whisk.
Set aside the batter to rest 20 to 25 minutes. This gives
the flour time to absorb the liquid.
the flour time to absorb the liquid.
Heat the oven to 425°F. Place the skillet or pie plate on
the middle rack to warm along with the oven.
the middle rack to warm along with the oven.
When ready to make the pancake, remove the skillet from
the oven using oven mitts and place it on top of the stove. Add the butter and
swirl the pan to melt the butter and coat the bottom and sides of the pan.
the oven using oven mitts and place it on top of the stove. Add the butter and
swirl the pan to melt the butter and coat the bottom and sides of the pan.
Pour the batter on top of the butter. Tilt the pan if
needed so that the batter runs evenly to all sides. Place the skillet or pan
back in the oven.
needed so that the batter runs evenly to all sides. Place the skillet or pan
back in the oven.
Bake until the Dutch baby is puffed, lightly browned across
the top, and darker brown on the sides and edges, 15 to 20 minutes.
the top, and darker brown on the sides and edges, 15 to 20 minutes.
Remove from oven and dust with confectioners’ sugar. Cut
into wedges and serve with maple syrup or jam.
into wedges and serve with maple syrup or jam.
3 tablespoons butter
½ cup flour
3 tablespoons sugar
1/2 teaspoon kosher salt
2 eggs, at room temperature
1/2 cup whole milk
1/2 teaspoon vanilla extract
Confectioners’ sugar, for serving
Heat the oven to 375 degrees F.
Put butter in a 9 or 10 inch oven safe frying pan and
heat the pan in the oven over medium heat. Add sliced apples and brown sugar
and cook, stirring often until the apples are softened and golden.
heat the pan in the oven over medium heat. Add sliced apples and brown sugar
and cook, stirring often until the apples are softened and golden.
In the meantime, combine the flour, sugar and salt in a
blender or food processor. Add the eggs, milk, and vanilla extract and blend
the batter until smooth and frothy, 30 to 45 seconds.
blender or food processor. Add the eggs, milk, and vanilla extract and blend
the batter until smooth and frothy, 30 to 45 seconds.
Carefully pour the batter over the apples in the hot pan.
Bake for 20-25 minutes; do not open the
oven while baking. Remove from oven and serve warm with a dusting of
confectioners’ sugar.
Bake for 20-25 minutes; do not open the
oven while baking. Remove from oven and serve warm with a dusting of
confectioners’ sugar.