Delectable Dutch Babies

Before I met my hubby, I had never heard of a Dutch Baby. Having lived in Seattle, my hubby was well aquatinted with this dish.  What does Seattle have to do with anything? Well, the history of the Dutch Baby is that it first appeared in Seattle in the mid 1900’s at Manca’s Café.

The name Dutch Baby was said to have been given to this dish by the original restaurant’s owner’s daughter. Dutch babies are also know by the name German pancake, Bismarck, and Dutch puff. No matter what you call them, they are amazing!

But what is a Dutch baby? It is a delectable popover pancake. This breakfast delight is simple to make and amazing to consume. The Dutch Baby recipe works with simple ingredients and works on a simple parts system, for each egg, you add ¼ cup flour and ¼ cup milk.  You really cannot mess this recipe up! The more batter you need, you just keep adding the same amounts.

We use a 9” round cake pan to make ours, but cast iron works great too. We just don’t have enough cast iron pans to make enough Dutch Babies to feed everyone at the same time. Any metal pan would work. We have even made the in a 9”x13” pan and then just cut it up and serve. Whatever pan you use, you will want to start by setting your oven to 400 degrees and placing a lump of butter in the pan and placing it in the oven so the butter can melt. How much is a lump of butter? Enough so that when it melts, it coats the bottom of the pan.

For each 9” round cake pans you are going to need mix up

3 eggs
¾ cup flour
¾ cup milk

For a 9″x13″ pan you will need double the batter that you would use for the round cake pan. Yes, this uses a LOT of eggs, but it is so worth it. If you raise chickens, this is a delicious way to use up some eggs when you are being overrun with eggs in the summer.

Once the batter is mixed and the butter melted, simply pour the batter into the pan of your choice and bake for 20-25 minutes. The Dutch Babies will puff up as they cook.

When you remove the Dutch Baby from the pan, it will deflate a bit, it is supposed to, don’t think you have done something wrong. Now comes the fun part, deciding what to put on your Dutch Baby! Traditionally a little butter, lemon juice and powdered sugar are used. Hubby loves them with bananas and honey. You cannot go wrong with fresh fruit. It’s your Dutch Baby, so be creative, and top it any way you like! I am toying with the idea of throwing some chopped chocolate into the batter next time or drizzling some chocolate on top. Chocolate and breakfast go together, right?

 

No matter how you top it, Dutch Babies are delectable!

26 thoughts on “Delectable Dutch Babies

  1. My husband is on daily dialysis at home now, and I try to find good things for him to eat for breakfast every day! I can do this! I think it's something we would like, too, so thanks for posting it!

  2. My father made these for us on special occasions when we were growing up. Powdered sugar and maple syrup were my favorite topping.

  3. Interesting! I've always had them baked with shredded cheese on top. In fact, I just did for dinner last week, haha. I think I'd much prefer it with fresh fruit and a little powered sugar!

  4. I have made many breakfast dishes for all kinds of meals, including lunch and dinner. Dutch babies have always made me back away. I think it is time to change that! Thank you for sharing at #overthemoon! Pinned and tweeted.

  5. oh my gosh I LOVE these. We call them German pancakes in my household, but I really don't care *what* they are called because they are so delicious. I often feel I like I can eat a whole one by myself!! Thanks for sharing at Thursday Favorite Things Blog Hop!

    1. I know what you mean about using up eggs. Normally I am over run in the summer, not winter, but with this weird weather I am up to my eyeballs in eggs this year!

  6. Haven't made these in years, but it was a favorite Sat/Sun breakfast when my children were little. Your post brought back very fond memories!

  7. I've had Dutch Babies once and they really were tasty! Yours look delicious, lovely, light and fluffy. Thank you for sharing the recipe with us at the Hearth and Soul Hop.

  8. These look really delicious! I love your "exact" measurement of a lump of butter lol!! I'll definitely be adding these to my list of new recipes to make. Thanks for sharing

    1. LOL Well it is a lump, ya know, enough to cover the bottom of the pan when it melts! That is the technical term for lump, right?

  9. We LOVE dutch babies for breakfast on Sunday mornings! Thanks for sharing your recipe on From the Farm..it's another favorite!

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