Dutch baby

Dutch Baby

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is typically served for breakfast or brunch. The dish is derived from the German Pfannkuchen and is made with eggs, flour, sugar, and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added.

History

The name "Dutch baby" was coined by Manca's Cafe, a family-run restaurant that was located in Seattle, Washington and operated in the first half of the 20th century. The cafe was known for their Dutch babies, which were served with powdered sugar, lemon, and a side of butter. Despite the name, the dish is not traditionally associated with Dutch cuisine. The "Dutch" moniker is likely a corruption of "Deutsch," the German word for "German."

Preparation

Dutch baby pancakes are typically baked in a metal or cast iron pan and then fall as they cool, which can result in a dramatic-looking dish. The batter is very simple, consisting of eggs, flour, sugar, and milk, which are blended together until smooth. This can be done with a blender or by hand with a whisk. The resulting batter is poured into a hot pan with melted butter, and then baked until the pancake is puffed and golden.

Serving

Dutch babies are typically served immediately after baking, as they can fall quickly once removed from the oven. They are often served with a dusting of powdered sugar, a squeeze of fresh lemon juice, and a side of butter. However, they can also be served with a variety of other toppings, such as fresh fruit, syrup, or preserves.

Variations

There are many variations of the Dutch baby pancake. Some recipes call for the addition of spices, such as cinnamon or nutmeg, or flavorings like vanilla. Others suggest adding fruit to the batter, such as apples or berries. There are also savory versions of the dish, which can include ingredients like cheese, bacon, or vegetables.

See also

• Pfannkuchen
• Popover
• Pancake
• List of pancakes