Dutch babies are oven pancakes made from liquid batter. They are similar to a large Yorkshire pudding and from German origin... neither Dutch, nor babies.
Dutch babies are often served as a breakfast or brunch dish and can be sweet or savory.
Ingredients
Instructions
Preheat oven to 430° F (220° C) and take advantage from the warming oven to heat a cast iron skillet.
Whisk eggs in a bowl. Add flour first then milk, whisking vigorously to make a smooth batter.
Heat butter in the pan for about 2 minutes or until sizzling.
Remove pan from oven, pour in the batter and return to oven.
Cook for about 12-15 minutes.
To serve, remove from pan, sprinkle powdered sugar and cut into slices.
Notes
A hot pan and room-temperature ingredients help achieve maximum puffiness.
If you don't have a cast iron skillet, use an oven proof casserole pan.
Common sweet toppings include powdered sugar, fresh fruit, syrup, whipped cream.
Variations
For a gluten free version, use gluten free flour. It works just as well.
For a savory twist, skip the sugar and top with cheese, herbs, smoked salmon, cooked bacon or ham.
Source
The name "Dutch baby" is thought to come from the Pennsylvania Dutch (who were actually of German descent) and their culinary traditions.
How did Dutch babies get that name being German? From Deutsch, the German word for German. Deutsch sounds similar to Dutch.
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