Recipe: Appetizing Dutch baby

Dutch baby. Jim Wilson/The New York Times This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. I've had these a lot at B&B's, probably because they're delicious and dependable if the right technique is used.

Dutch baby One Dutch baby is big enough for four servings, so everyone at breakfast can have a plate of piping fresh, hot pancake at the same time. A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a large American popover. A Dutch baby pancake is similar to a large Yorkshire pudding. You can cook Dutch baby using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Dutch baby

  1. Prepare of eggs.
  2. Prepare of milk.
  3. You need of flour.
  4. Prepare of cinnamon.
  5. You need of salt.
  6. Prepare of sugar.
  7. You need of vanilla.
  8. You need of butter.
  9. Prepare of powder sugar.
  10. You need of fresh fruit I used blueberries.

Compared to a typical pancake, a Dutch baby is always baked in the oven, rather than being fried on both sides on the stove top, it is generally thicker than most pancakes, and it contains no chemical leavening. Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. (The equally misinterpreted "Pennsylvania Dutch" are of German ancestry). So this is a "deutsch pancake," meaning a German Pancake (note the reviewer who mentions Bavaria). The term "Dutch Baby" usually refers to a smaller individual serving (such as a muffin tin size) of this German Pancake instead of to an entire skillet full.

Dutch baby instructions

  1. Reheat oven for 425 f.
  2. Over medium heat put 4 tablespoon of butter in skillet to melt and get hot.
  3. Mix all ingredients using mixer to have a fluffy batter with air bubbles.
  4. Pour it in the hot skillet add the fruit and move it to the hot oven and cook for 20 minutes.
  5. Sprinkled with powdered sugar and serve hot.

The batter doesn't climb the sides of the cast iron skillet, as it has in Dutch Babies I've had at restaurants. The dough ends up being a bit too egg-heavy in the middle. I've tried adjusting the heat of the skillet, the amt. of whirl time in the blender, amt of butter, adding a bit extra/less flour. A Dutch Baby is a light, fluffy, not-too-sweet alternative to pancakes. This simple recipe is sure to please all of the breakfast-lovers in your house.