I might be a little late to the bandwagon with this one as one Manca’s Cafe of Seattle already owned the trademark for the Dutch Baby in 1942 and it is said to actually derive from German pancakes, so you probably won’t find anything revolutionary below.
Still, this hybrid of a beauty (hello, crepes, pancakes and popovers!) is new to our breakfast routine. First, because when we say pancakes in Hungary what we mean is the thin, French crêpe filled with apricot jam or sweet cottage cheese. And also because pancakes are considered dessert or eaten as second course after a hearty soup.
I took my chances despite all the rules – going against tradition and making dessert for breakfast. I’m telling you, Dutch Babies are on demand ever since! And as my country is becoming more acquainted with brunching, I’m sure we will soon see them popping up (literally!) everywhere.
I don’t think pancakes need much explaining to anyone. All versions of this pastry are prepared from eggs, milk, flour, sugar and salt, leavened or unleavened. And while I like and regularly make most of the variations, dutch babies are particularly awesome because it’s not necessary to prepare several pieces from the batter: one skillet, one pouring, and you’re set.
BTW, skillets. I bought a cast iron skillet and not used it for years. Nowadays, it’s out constantly. I found the idea of seasoning too much of a hassle first, but once I got the hang of it, this lasting piece become one of the trustiest items in my kitchen (read this short how-to if you need some clarifying on the subject).
Anyway. Here’s a few Dutch Baby tricks I’ve learnt:
Don’t start with preheating your oven. Make the batter, and then switch the heat on. In the cca. 15 minutes the temperature reaches ‘hot’, the flour will have time to start absorbing the liquid. The result is a softer, tender texture and crunchy edges.
To help your pancake puff up nice and high, use a smaller skillet (like a 9″ or 10″). Although any oven-safe pan (even a pie dish!) will do, cast iron is best without a doubt. Using a hot pan also helps increase the puff, so warm the skillet along with the oven.
This one is from Chrissy Teigen’s Cravings: using your blender to make the batter. A few pulses and the ingredients are mixed smoothly with no lumps, much better than me and my whisk would ever be able to. The washing-up is the same, so you decide!
Dutch Babies can be pretty versatile too. Enrich the batter with caramelised fruits like apples or pears (when adding fruits, remember to arrange them over the bottom of the pan first, pouring the batter over top: this way the add-ons won’t weigh your Baby down). Cocoa powder and spices also work wonders. Think cinnamon, cloves, nutmeg and allspice.
I’ll add the recipe, just in case you lived under a rock like I did don’t happen to have one. This batch serves the two of you. If you have more mouths to feed, offer slices along with other breakfast favorites. Recipe can be scaled up.
Dutch Baby Pancake
A spectacular skillet pancake guaranteed to wow.
1 cup all-purpose flour
1 cup whole milk
pinch of salt
1 tbsp granulated sugar
1 tsp vanilla extract
2 tbsp butter
- Measure ingredients except butter into your blender and pulse to mix well, about 2×10 sec.
- While batter is resting, preheat oven to 200°C / 400°F, along with the skillet.
- Carefully take skillet out and toss in butter, swirl to cover sides as well (watch out for sputters)
- Pour batter in skillet, transfer to hot oven immediately.
- Bake until puffed up and golden, about 15-20 min. Serve hot.
Do you make Dutch Babies often? What do you prefer eating them with? Melted butter? Drizzled with honey? Maple syrup? Jam? Fresh fruits? Or simply dusted with powdered sugar?
I just love squatting in front of the oven to watch as it puffs.