Everyone just HANG ON: before anyone flips out and says that the name of this recipe/term used is wrong, let me inform you that I have absolutely no idea which one is correct. This is a dish my friend introduced me to in college (no family background/history mentioned), and ever since I’ve just used various website/magazine recipes whenever the mood struck. However, since nothing is ever simple, I’ll go ahead and clarify: according to a quick (and I mean quick, actually under five minutes) Google and Wikipedia search, this style of pancake is closest to the German pfannkuchen or the Dutch pannekoeken. Here in the US, most of the links use german pancakes, dutch pancakes, and dutch babies/dutch baby pancakes interchangeably, so hopefully that quells any internet fury. For real, it’s just a super delicious dish I made again recently and thought fit to share.
Honestly, there really isn’t much more to say about these beyond extolling the virtues of how easy and quick this recipe is, other than perhaps to say that it’s a great blank canvas in terms of toppings. Since there’s barely any sugar in the batter, you could easily try a savory topping instead, and conversely, you don’t have to worry about overdoing it with a sweet one. I actually added a bunch more powdered sugar when I finally finished shooting these guys (talk about temptation) to go with some black coffee, and it was perfect.
I’d definitely encourage any ideas about topping it with fresh fruit, too- I used the leftover grape compote I had from a pie filling (homemade, natch) as the next best thing, and it certainly did the job. I have an old recipe for one with blueberries here, but I think I’d opt to just have them as a topping (you can’t really go wrong either way).
The only note I have about the recipe is that I divided the batter into two 6″ cake rounds, but would probably go bigger next time, as the pancakes were a tad thick on the bottom. I think two 8″ rounds (or skillets) would be great in terms of thinning that out for optimal crispy edges, but like I said, there really is no wrong way to do it. If using a skillet, I’ve done well with a cast iron- just make sure yours is oven-safe beforehand. Oh, and be prepared to share, because anyone around you will want some. Hard truths, man.
Dutch Baby Pancakes
adapted from this NYT Cooking recipe
- Preheat oven to 425 degrees.
- Grease two cake rounds or an oven-safe skillet.
- Combine eggs, flour, milk, sugar and nutmeg/cinnamon (if using) in a blender jar and mix for a few seconds.
- Add in the butter and blend until smooth. [FYI: this can all be done by hand if you are without a blender- just whisk the eggs a bit before adding the other ingredients and continue to mix until smooth]
- Add the batter to the pan and bake for 15-20 minutes (err on the lower side if you oven runs hot like mine), until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancakes from oven and let cool in pan for 1-2 minutes.
- Transfer to plates, add desired toppings, and cut into wedges if you are kind enough to share. Serve (and eat) immediately.