August 21, 2013 § 76 Comments
Several months ago a friend of mine introduced me to the idea of dutch babies and by her description I knew I had to seek out a recipe and make one. Dutch baby also known as a German pancake, a Bismarck, or a Dutch puff is a pillowy crispy edged baked custard delight. The first time I made one I gasped in sheer delight when I opened the oven and found a wonderfully brown puffy cake so beautiful and aromatic. After reading this post from Sarah’s blog holdsworthandwalter I was inspired to not only make her triple berry oven pancakes (using peaches) that morning, but to make my dutch baby the following morning.
In my wiki search I discovered “Dutch babies were introduced in the first half of the 1900s at Manca’s Cafe, a family-run restaurant that was located in Seattle, Washington and that was owned by Victor Manca. While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca’s daughters. In 1942, Manca’s Cafe owned the trademark for Dutch babies, although the cafe later closed in the 1950s”. A nice bit of “local” Seattle food history.
Served with fresh fruit and a dusting of confectioners sugar. Also delightful with warm maple syrup or a drizzle of fresh lemon juice and dusting of confectioners sugar.
I n g r e d i e n t s
- 3 tablespoons unsalted butter (1 tablespoon is for the baking dish)
- 3 extra-large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- a pinch of salt
- warm pure maple syrup
- sprinkling of confectioners sugar
- fresh fruit, if desired
M e t h o d
Preheat the oven to 425 degrees.
Place 1 tablespoon butter in your baking dish and set aside. Crack the eggs into a medium bowl and using a hand mixer beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, 2 tablespoons melted butter, and the salt and mix just until smooth.
Place your baking dish in the oven for a couple of minutes, until the butter is hot and bubbly. Make sure the butter covers the bottom of each dish. Pour in your batter and bake for 12 to 14 minutes, until puffed and lightly browned.