It was a friend from Portland who, a few years ago, promised to come over to cook me breakfast and, upon arriving, uttered “Do you like Dutch Baby?”. Dutch what?
It has since become a breakfast item I like to make for guests as few people are familiar with it and it tastes spectacular just out of the oven.
Essentially it’s a cross between a giant popover and a pancake and it has its roots in German pancakes. According to a Wikipedia entry, it was first introduced in Seattle (where it remains immensely popular) early 1900’s. To my knowledge, there is nothing Dutch about it but, if you know any different, please let me know.
What I most love about this dish is that it’s served with a sprinkle of lemon which doesn’t make it as sweet as a traditional pancake. And it’s also much lighter.
The recipe I have been using for years was originally sourced from Gourmet magazine but I reworked it taking away vanilla, cinnamon and nutmeg and substituting lemon sugar for powder sugar and lemon juice.
RECIPE – Yields 4 to 6 servings
1/3 C Powder Sugar (or less, according to taste
2/3 C Whole Milk, possibly room temperature
2/3 C AP Flour
1/8 ts Salt
2 oz Butter (half a stick)
- Put a 10” cast iron pan (or other skillet) in the oven and pre-heat at 450F
- Beat the eggs with an electric mixer (or in a blender) until pale and frothy, then add the milk, flour and salt. Beat until smooth. The batter will be thin.
- Remove the pan from the oven and put the butter in it, swirling the pan to melt it. Add batter and immediately return the pan to the oven. Bake until puffed and golden brown, about 20/25 minutes.
- Squeeze some lemon juice all over it and sprinkle with powder sugar. Serve immediately.