Dutch Baby. Jim Wilson/The New York Times This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. I've had these a lot at B&B's, probably because they're delicious and dependable if the right technique is used.
One Dutch baby is big enough for four servings, so everyone at breakfast can have a plate of piping fresh, hot pancake at the same time. A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a large American popover. A Dutch baby pancake is similar to a large Yorkshire pudding. You can cook Dutch Baby using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Dutch Baby
- It's tin of Pie.
- It's of Cooking spray.
- Prepare of ------.
- You need 2/3 cup of milk.
- It's 2/3 cup of flour.
- You need 1/2 tsp of salt.
- You need 1 tsp of vanilla.
- Prepare 2 tablespoons of sugar.
- It's 4 of eggs.
- You need of Toppings.
- You need of As desired. I usually do strawberries or avocado.
Compared to a typical pancake, a Dutch baby is always baked in the oven, rather than being fried on both sides on the stove top, it is generally thicker than most pancakes, and it contains no chemical leavening. (The equally misinterpreted "Pennsylvania Dutch" are of German ancestry). So this is a "deutsch pancake," meaning a German Pancake (note the reviewer who mentions Bavaria). The term "Dutch Baby" usually refers to a smaller individual serving (such as a muffin tin size) of this German Pancake instead of to an entire skillet full. Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter.
Dutch Baby instructions
- Preheat the oven to 400* F.
- Spray/grease your pie tin.
- Mix everything together - a electric mixer is speedy for this.
- Poor into pie tin.
- Bake 20 to 40 minutes until puffed and edges golden brown (I live in a mountain range at 4200 ft and elevation does change cooking times. This takes me 30 min).
The batter doesn't climb the sides of the cast iron skillet, as it has in Dutch Babies I've had at restaurants. The dough ends up being a bit too egg-heavy in the middle. I've tried adjusting the heat of the skillet, the amt. of whirl time in the blender, amt of butter, adding a bit extra/less flour. Dutch baby pancake is an eggy and fluffy popover pancake made in a cast-iron skillet. It's also called German pancake but this is actually an American recipe.
