Is there anything better for a weekend breakfast than pancakes? Not much, I’d say. And the classic Dutch Baby is one of the best and easiest pancake breakfasts I can think of. I had no idea why this recipe was called “Dutch Baby” so I did a little online research and here’s what I found on Wikipedia:
According to Sunset magazine, Dutch babies were introduced in the first half of the 1900s at Manca’s Cafe, a family-run restaurant in Seattle owned by Victor Manca. While these pancakes are derived from a German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca’s daughters. It is thought by some that the “Dutch” moniker refers to the group of German-American immigrants known as the Pennsylvania Dutch, where “Dutch” is a corruption of the German “deutsch.”
I like to make a Dutch Baby so that I don’t have to flip pancake after pancake and everyone can sit down to eat at the same time. You simply make your batter, pour it over some apple slices in a cast iron skillet and pop it in the oven. 35 minutes later…voila! The pancake is a lovely golden brown around the edges and the center is almost custard-like. Sprinkle on a little lemon juice and confectioner’s sugar, add a side of bacon or sausage and breakfast is served!
1 cup milk
2/3 cup flour
6 tblsp. butter, divided
3 tblsp. sugar
1/2 tsp. vanilla
1 apple or pear, peeled, cored and thinly sliced
2 tblsp. confectioner’s sugar
Preheat the oven to 375 degrees.
Peel, core and thinly slice one apple and set it aside. I used a nice, sweet Fuji apple this time.
Add the eggs, milk, flour, 4 tablespoons melted butter, sugar and vanilla to a blender. Blend until well mixed. You can use your regular blender, a stick blender like I’ve shown here or a food processor. Whatever works for you. Or you can whisk it by hand if you’re into that.
Melt the remaining two tablespoons of butter in a heavy, cast iron skillet over medium-high heat. Add the apple slices and stir to coat them with the butter.
Pour in the batter and transfer the skillet immediately to a preheated oven. Don’t stir the batter, just pour it over the apples.
Cook for approximately 35 minutes or until the edges have puffed up and are a beautiful golden brown. I wanted to show you how nicely the pancake puffs while it’s in the oven. Not the best conditions for photography, though. Yikes!
Remove the skillet from the oven. Sprinkle with lemon juice and dust with confectioner’s sugar. Cut into wedges and serve immediately.
A light fluffy Dutch baby is just a big pancake cooked in the oven! Topped with lemon juice and powdered sugar, this breakfast treat is simply delicious.
- 4 eggs
- 1 cup milk
- 2/3 cup flour
- 6 tblsp. butter, divided
- 3 tblsp. sugar
- 1/2 tsp. vanilla
- 1 apple or pear, peeled, cored and thinly sliced
- 1 lemon
- 2 tblsp. confectioner’s sugar
- Preheat the oven to 375 degrees.
- Add the eggs, milk, flour, 4 tablespoons melted butter, sugar and vanilla to a blender. Blend until well mixed.
- Melt the remaining two tablespoons of butter in a heavy, cast iron skillet over medium-high heat.
- Add the apple slices and stir to coat with the butter.
- Pour in the batter and transfer immediately to preheated oven.
- Cook for approximately 35 minutes or until edges have puffed up and are golden brown.
- Remove from oven. Sprinkle with lemon juice and dust with confectioner’s sugar. Serve immediately.