A Dutch baby is a type of popover pancake somewhat resembling Yorkshire pudding. Unlike a traditional pancake, a Dutch baby is thicker, baked in the oven, and contains no leavening agent. The dish is thought to have originated with Victor Manca, owner of Manca’s Café in Seattle. He adapted the German dish pfannkuchen to create the first Dutch baby in the early 1900s. Manca’s daughter is credited with naming the dish when she mispronounced the word Deutsch, the German word for “German,” as Dutch. So despite the name, Dutch baby has nothing to do with the Dutch. The dish is traditionally served with topped with powdered sugar, butter, and maple syrup with lemon slices on the side.
Recipe Servings: 2
Ingredients
- 2 eggs, room temperature
- ½ cup milk, room temperature
- ½ cup all-purpose flour, sifted
- Pinch of ground nutmeg
- Pinch of salt
- 2 Tbsp butter
- 2 Tbsp powdered sugar
- 1 lemon, quartered
- Maple syrup, as needed for topping
Directions
- Place a 10-inch cast iron skillet or metal pan inside the oven and preheat it to 475°F.
- Whisk the eggs in a medium bowl until light.
- Add the milk and stir.
- Whisk in the flour, nutmeg, and salt gradually.
- Remove the skillet from the oven and reduce the temperature to 425°F.
- Place the butter into the hot skillet and completely coat the inside with melted butter.
- Pour the batter into the skillet and bake it for about 12 minutes or until it is puffy and lightly browned.
- Remove the skillet from the oven, sprinkle with powdered sugar, and serve warm with lemon wedges and maple syrup.
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