Dutch baby pancakes: A German delight with American roots
In search of practical breakfast recipes, I came across the recipe for the so-called Dutch pancake. What is the famous Dutch baby? Does it originate from the Netherlands? And how is it made? I want to talk to you about that today, and I wholeheartedly recommend it!
If you're looking for a tried and tested recipe for a tasty and nutritious breakfast, you've come to the right place. Today, we're focusing on a Dutch delicacy called the Dutch baby. But wait, does this pancake originate—from Holland, as its name suggests? Actually, no. Its roots trace back to Germany, and the naming issues supposedly arose from the difficulty pronouncing the word deutsch. However, this origin is not that significant because, ultimately, the backdrop for its rise in popularity (and the preservation of its name) was the United States, specifically, a family restaurant in Seattle.
Anyway, a Dutch baby is a pancake that's definitely one-of-a-kind. It's prepared in the oven, ideally in a deep, cast-iron skillet. The taste of this specialty is often described as custard-like because the resulting "puff" is sweet and usually flavored with vanilla. You can also add some fruit toppings; for example, I used plums. It may not be the quickest breakfast to make, but on a leisurely weekend morning, it's worth a try. The taste sensations are worth it!
Dutch pancake
Ingredients:
- 3 eggs
- 3/4 cup all-purpose flour
- ½ cup milk
- 2 tablespoons sugar
- 1 tablespoon vanilla sugar
- 2 tablespoons butter
- A pinch of salt
- Powdered sugar
- Fruits, e.g., plums (optional)
Method of preparation:
- Mix the eggs, flour, milk, sugar, and a pinch of salt.
- Set aside the batter and preheat the oven to 390°F.
- Melt butter in a pan and pour it into a preheated cast-iron skillet (or another ovenproof dish). Spread the butter evenly, then pour in the batter.
- Arrange the fruits on top.
- Place it in the oven and bake for about 20 minutes.
- Remove from the oven, sprinkle with powdered sugar, and enjoy!
