Dutch Babies are puffy golden oven-baked pancakes that are often called German pancakes. Once the batter is made, the pancake bakes itself in the oven and is served directly from the baking dish. Coming out of the oven it is just gorgeous so have your guests ready for the wow moment as it deflates quickly. The Dutch name was coined by Manca’s Cafe in Seattle Washington in the first half of the 20th Century and is probably an misnomer for the autonym “Deutsch”. Whatever it’s origin, it is an absolutely delicious breakfast which lends itself to personalization. I made mine with lemon and orange zest as I was serving it with fresh berries. This was my first time making a Dutch baby and it was so easy and much less messy than conventional pancakes. Happy New Year!
Dutch Baby Pancake
Adapted from the New York Times
- 4 tablespoons of unsalted butter
- 1/2 cup flour
- 1/2 cup milk
- 1 tablespoon of sugar
- 3 large eggs at room temperature
- pinch nutmeg
- 1 tablespoon lemon and orange zest, optional
- Preheat oven to 400 F.
- In a blender or using a whisk, make the batter by mixing together the flour, milk, sugar, eggs, nutmeg and zest until smooth.
- Set a 10 inch cast iron skillet or oven proof dish(1-1.5 inch deep) in the center of the oven, melt the butter in the dish. Watch carefully to prevent burning.
- Pour the batter and bake 20 minutes. Reduce heat to. 300 F and bake an additional 5 minutes.
- Sprinkle with powdered sugar and serve immediately with berries, maple syrup or preserves.