dutch baby pancakes

Dutch baby pancakes, also known simply as Dutch babies or German pancakes, are a type of large, fluffy pancake that is cooked in the oven and typically served for breakfast or brunch. Despite their name, they're not actually Dutch in origin, but rather have roots in German cuisine.

The exact origins of Dutch baby pancakes are somewhat unclear, but they likely trace back to German immigrants who settled in the United States in the 19th century. The first known published recipe for a Dutch baby appeared in a 1900 edition of the Sunset Magazine, a publication based in the Western United States. However, the dish didn't gain widespread popularity until the mid-20th century.

One theory regarding the name "Dutch baby" suggests that it may be a corruption of the German word "Deutsch," meaning German. Another theory is that "Dutch" was a mispronunciation or corruption of "Deutsch" by Pennsylvania Dutch settlers, who were actually of German descent.

Regardless of its etymology, Dutch baby pancakes have become a beloved breakfast item in many households and are often served with powdered sugar, fruit preserves, fresh fruit, or syrup. They're known for their characteristic puffy edges and custardy center, achieved through a combination of eggs, flour, milk, and sometimes a bit of sugar and vanilla extract.

Over time, variations of the Dutch baby pancake have emerged, incorporating ingredients like cinnamon, nutmeg, lemon zest, or even savory elements such as cheese and herbs. Despite these variations, the fundamental method of baking a batter in a hot oven to create a light and airy pancake remains consistent.

hey savory lovers…

Top off this deliciously baked pancake with a fried egg & sausage, or treat it like a bagel and pile on the lox & crème fraiche.

Today, Dutch baby pancakes are enjoyed not only in homes across the United States but also in cafes and restaurants around the world, continuing to delight breakfast enthusiasts with their unique texture and flavor.

got a sweet tooth?

Try this golden, buttery goodie with fresh fruit, powdered sugar, and syrup. Take it up a notch with some brown butter, apples, and almonds.

Classic Dutch Baby Pancakes

Ingredients:

• 3 large eggs
• 3/4 cup all-purpose flour
• 3/4 cup milk
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons unsalted butter
• Powdered sugar, for dusting
• Fresh fruit, fruit preserves, or syrup for serving (optional)

Instructions:

1. Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe skillet in the oven while it preheats.
2. In a blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend until smooth and well combined, about 30 seconds.
3. Carefully remove the hot skillet from the oven and add the butter, swirling it around to coat the bottom and sides of the skillet as it melts.
4. Quickly pour the batter into the skillet. Return the skillet to the oven and bake for 15-20 minutes, or until the pancake is puffed up and golden brown around the edges.
5. Remove the Dutch baby from the oven and let it cool for a few minutes. It will deflate slightly as it cools.
6. Dust the Dutch baby with powdered sugar and serve immediately with your choice of toppings, such as fresh fruit, fruit preserves, or syrup.

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