This past Sunday I experimented with a new breakfast item for Sunday evening supper, a " Dutch Baby Pancake". The dutch baby pancake is really more of a popover than a traditional pancake. The recipe is originally from Germany and the word Dutch is a derivative of the German " Deutch" so essentially it is really a German pancake. They were first served in an American restaurant in Seattle and that is where the name supposedly comes from. They were also a staple menu item at Bickford's restaurants in New England.
A Dutch Baby Pancake can be served with fruit, confectioner's sugar, flavored sugar, syrup, butter or just about anything you can think of. I sprinkled orange sugar on the one I made on Sunday. It was served with a side of sausage, but bacon, potatoes or eggs work well too.
The Dutch baby has the flavor of a popover crossed with a buttery pastry, and the center has the soft texture of a freshly made crepe.
Here's what you need:
Cast Iron Skillet (use a muffin tin if you want to make lots of individual ones)
Electric Mixer or Whisk
Teaspoon Measures
Mixing Bowl
Wet Measuring Cup
Dry Measuring Cup
Butter Knife
Serving Knife
Spatula
Small bowl
Grater
Spoon
INGREDIENTS
3 Large Eggs - room temperature
2/3 cup Whole Milk - room temperature
2/3 cup of All-Purpose Flour
6 Tablespoons Butter (3/4 stick cut into chunks)
1/4 teaspoon Vanilla Extract
1/8 teaspoon Ground Cinnamon
1/8 teaspoon Ground Nutmeg
1/8 teaspoon salt
1. Prepare Oven:
- Put rack in middle position
- Put iron skillet in oven (or muffin tin)
- Pre-heat oven to 450 degrees
2.) Prepare Batter
- In a bowl add the three eggs
- beat with an electric mixer on high speed or use a whisk - beat for until eggs are a pale yellow and frothy
- Add flour, milk, vanilla, cinnamon, nutmeg, and salt. Continue mixing on high speed for about one minute. Batter should be thin and free of lumps. If needed scrape down side of mixing bowl with spatula so all ingredients are incorporated.
4.) Make the Pancake
- Using potholders remove pan from oven
- Drop the butter into the hot skillet (or small pieces of butter in each cup of muffin tin)
- Swirl the skillet until the butter melts. It may brown but don't let it burn.
- Pour in the batter
- Immediately return the skillet to the oven
- Cook for 18-22 minutes. The pancake is done when the top is puffed up and golden brown.
- Rotate the skillet at the nine minute mark to cook evenly.
4.) Enjoy
- Remove the skillet from the oven. The center of the pancake will deflate almost immediately.
- If using a fruit sugar topping sprinkle the sugar on immediately after the pancake is removed from the oven so the sugar has a chance to melt
- slice and serve immediately.
Serving ideas
- fruit sugar - zest of orange or lemon combined with sugar
- powdered sugar
- cinnamon sugar
- fresh berries
- fresh sliced bananas
- small apple slices
