While the name says Dutch, this is an American thing created in Seattle, WA at Manca’s Cafe in the early 1900s and they trademarked the name in 1942. It’s traditionally done in a cast iron skillet but so long as nothing is going to melt, any oven safe pan will do.
Dutch Babies are super simple, puff up in the oven then subsequently fall and can be topped with a myriad of options
Breakfast ~ bacon & fried egg, berry compote, bananas
Lunch/Brunch ~ thin sliced salmon, mushroom & chorizo,
Supper ~ kale/kielbasa/cheddar, herbs/tomato/parmesan/salad greens, sausage & mushroom with cheese,
Your imagination is really the limit on what you top these with once they come out of the oven.
Dutch Baby
Light, fluffy, and baked to golden perfection in less that 30 minutes—Dutch Baby Pancakes puff up like magic and make a meal something different with minimal effort. Whether sweet or savory, they’re the showstopper your skillet was made for. You can refrigerate (5 days) or freeze (2 months) them for later usage.If you choose to add spices to the batter I wouldn't add much more than 1 tbsp total (3 tsp) of all spices combined and keep it to 1 – 1 1/2 tsp if only adding one or two. Add and stir these into the flour before adding it the batter.
Equipment
Instructions
- Place butter in pan and add to a 425° oven to melt
- While butter is melting blend the eggs together for about a minute until they begin to slightly lighten in color
- Pour in 1/2 of flour, 1/2 of milk then remainder of flour and milk and mix until completely combined, another 30 seconds or so
- Remove pan from oven
- Pour in batter and bake until puffy and browned about 20-25 minutes
- Top as you see fit
Video
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