I love carbs for breakfast and one of my favorite Sunday breakfast treats is a Dutch baby. The Dutch baby is essentially a large popover baked in a cast iron skillet and was introduced in the early 1900s in a family-owned restaurant in Seattle, called Manca’s Café.
The Dutch baby is also called a German pancake or a Dutch puff. It is rumored that “Dutch” came from one of the Manca’s Cafe owner’s daughters mispronouncing Deutsch, so instead of a Deutsch or German pancake, it became a Dutch pancake.
That’s the history. Now for the good part–how to make it!
DUTCH BABY
Ingredients:
- 1/2 cup flour
- 1/2 cup milk
- 3 eggs
- 1 tablespoon sugar
- a shake or two of nutmeg (or cinnamon)
- 1/8 teaspoon salt
- 1/4 cup butter (4 tablespoons)
Preheat oven to 425 degrees F
Combine everything except for the butter in blender and blend until smooth. (I use a bowl and a whisk because I hate to clean the blender).
Put the butter in 9 or 10 inch cast iron skillet and put it into the oven. As soon as the butter is melted remove the hot skillet from the oven and pour the batter onto the melted butter. (So satisfying to hear that sizzle.)
Bake for 20 minutes. The batter will puff into odd shapes which is a lot of fun for kids to watch through the oven window.
We cut our Dutch baby into four pieces and serve it with berries, warm maple syrup, and sometimes whipped cream. Any syrup or jam will do, and it’s fun to experiment.
I hope you try this out. It’s super easy and super yummy.
Cheers!
Jeannie
