Invented in Seattle in the early 1900s at Manca’s Cafe, a Dutch baby is similar to a popover or Yorkshire pudding. Also called a German pancake, a Bismarck, a Dutch puff, a hooligan, or hootenanny, a Dutch baby is a large, sweet, eggy pancake that’s baked in the oven. Toppings can be savory or sweet, but most typically are lemon juice and powdered sugar. While simple enough for a middle school student to prepare as an afternoon snack (ask how we know!), the Dutch baby is endlessly versatile.
Recipe:
- Preheat oven to 450°F (230°C).
- Whisk together 3/4 cup (175 ml) of milk, 1/2 cup (63 g) of flour, 2 eggs, 1 1/2 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla.
- Place 3 tablespoons of unsalted butter into a pie plate or cast iron skillet and place into a preheated oven.
- When butter is melted, pour batter into the pan.
- Bake for 20 minutes. Reduce heat to 350°F (180°C) and bake for an additional 8-10 minutes.
- Remove from the oven. Pancake will deflate. Sprinkle with lemon juice and powdered sugar or other toppings as you prefer.