By Kathryn McLean
Have you ever had a Dutch Baby? (It’s also called a German pancake.)
Dutch Baby is like a cross between a giant pancake and a cream-free quiche. It’s sort of the opposite to a crepe because it is puffy, thick and tall, where a crepe is paper thin.
Both are made from a thin batter of eggs and milk with flour cooked in a hot buttered pan.
Whether you’re hosting family or friends for a holiday brunch or looking for something new on your weekend, this is a dish worth trying.
This recipe is for the more common Dutch Baby, with a touch of sugar and a splash of vanilla. Serve yours with fresh berries on top and maple syrup or honey at the table. Whipped cream is a nice touch, and my children often spread a little jam over the top of their piece.
If you plan to serve this as brunch, consider filling out the menu with bacon or sausage, cups of yogurt, and fresh fruits – fruit salad pairs nicely or a fruit platter. Even a green salad alongside is a good idea. Dutch Baby can take the place of both pancakes and eggs, so try it as breakfast-for-dinner.
First, preheat your oven, then get on with the batter. It’s very simple. Just be sure to whisk or stir it well so you don’t end up with lumps of flour in the mixture. You can mix everything in a blender if you prefer.
Next, melt butter in a large heavy, oven-proof frying pan or skillet (10 or 12”).
Pour in the batter, transfer to the oven and bake for 15 minutes.
The Dutch Baby will puff up quite a bit in the oven, but deflate as it cools. It’s most impressive to serve it straight from the oven, but even at room temperature it will taste fine.
Dutch Baby Recipe
1 cup milk
½ tsp vanilla extract
1 tbsp white sugar
½ tsp salt
1 cup flour
3 tbsp butter
Preheat the oven to 425℉
If using a mixing bowl, beat the eggs, then add the milk, vanilla, sugar and salt. Stir to combine, then add the flour and mix well so there are no lumps.
If using a blender, combine all the ingredients at once (starting with the eggs into the bottom of the blender pitcher first) and blend until smooth.
Melt the butter in a large oven-proof skillet or pan. Once it is completely melted and bubbly, tip the pan to coat it in butter, pour the batter and immediately put the pan into the oven.
Bake for 15 minutes or until risen and nicely browned. There may be some melted butter on top, but it will simply soak into the pancake.
Top with mixed berries and serve. This recipe makes six servings.