If you've never had a Dutch Baby pancake, you're in for a real treat today! They are by far one of my favorite breakfast foods and were eaten frequently in my house growing up for dinner as well. One of my earliest cooking memories, was watching my Mom whip up the batter and sitting next to the oven to wait for the magic to happen. Sure enough, after a few minutes the sides of the pancake would start to swell and morph into this giant creature; attack of the killer pancake! I was in awe watching the sides rise and get bigger, and bigger, and BIGGER! It was always such a treat and one dinner option my Mom never got complaints about, just requests for second.. and third helpings.
Dutch Babies are also known as German pancakes. Their roots are derived from the German word for pancake Pfannkuchen (Pfanne "pan" and Kuchen "cake") and are typically topped with squeezed lemon juice and powdered sugar. They also can be topped with fruit or savory toppings like tomato. Dutch babies are a mix between an omelette and a soufflé. The nutty browned butter in the bottom of the pan swirls around the batter, creating the most delicious flavor as it is baked into the rising beautiful, golden brown edges and floating across the custard like center.
Batter:
*Bread flour has a higher protein content than all purpose. Protein helps make the pancake rise. You may use all purpose flour, but the pancake will not rise quite as high.
Toppings:
Powdered sugar for dusting and lemon wedges
or 1 can of your favorite fruit pie filling
You may make this a savory option for brunch by serving with roasted cherry tomatoes and sprinkled with freshly grated Parmesan cheese.
A fried egg with prosciutto and fresh herbs would also be a great savory option.
Directions:
Preheat the oven to 425° F. Place a seasoned 10 or 12 inch cast-iron skillet or a 9X13 glass baking dish in the center rack of the oven. Add the cubed butter. Check back every two minutes until the butter is melted and light golden brown, swirling the butter around the bottom of the pan to coat as much of the lower sides as possible. Be very careful as the skillet and butter are extremely hot. Remove the pan from the oven and place on your stovetop. Leave a towel or hot pad on the handle as a reminder that this baby is HOT.
Make the batter by combining the remaining ingredients into a blender. Pulse until smooth, about one minute. Pour the batter into the center of the skillet, allowing the browned butter to spread to the edges. Slowly and carefully place the skillet back into the oven.
Bake until the pancake is puffed and the edges are golden brown and crispy, about 20 minutes. You'll be tempted to open the door as it raises, but refrain. Peeking will ruin the magic of the soufflé action and make your pancake fall. I promise it won't spill over the sides, no matter how large it becomes.
Remove from the oven using hot pads and remove the pancake from the skillet with a large spatula. Turn the pancake out onto a large platter or wooden cutting board. It will fall slightly, which is normal. At this point you may sprinkle with lemon juice, powdered sugar and serve, or slice into pie cuts and serve each plate with your choice of topping or just plain maple syrup.
GLUTEN FREE VERSION
Batter:
Batter:
Directions:
Preheat the oven to 425° F. Place a seasoned 10 or 12 inch cast-iron skillet or a 9X13 glass baking dish in the center rack of the oven. Add the cube of butter to the center of the dish. Check back every two minutes until the butter is melted and light golden brown, swirling the butter around the bottom of the pan to coat as much of the lower sides as possible. Be very careful as the skillet and butter are extremely hot. Remove the pan from the oven and place on your stovetop. Leave a towel or hot pad on the handle as a reminder that this baby is HOT.
Make the batter by combining the remaining ingredients into a blender. Pulse until smooth, about one minute. Pour the batter into the center of the skillet, allowing the browned butter to spread to the edges. Slowly and carefully place the skillet back into the oven.
Bake until the pancake is puffed and the edges are golden brown and crispy, about 20 minutes. You'll be tempted to open the door as it raises, but refrain. Peeking will ruin the magic of the soufflé action and make your pancake fall. I promise it won't spill over the sides, no matter how large it becomes.
Remove from the oven using hot pads and remove the pancake from the skillet with a large spatula. Turn the pancake out onto a large platter or wooden cutting board. It will fall slightly, which is normal. At this point you may sprinkle with lemon juice, powdered sugar and serve, or slice into pie cuts and serve each plate with your choice of topping or just plain maple syrup.
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