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. Even though we’d been enjoying these beautiful pancakes for years, 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:
A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is an American sweet popover that is normally served for breakfast. It is derived from the German Pfannkuchen. It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. It is baked in a cast iron or metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup. A basic batter incorporates a third of a cup of flour and a third of a cup of liquid per egg.
According to Sunset magazine, Dutch babies were introduced in the first half of the 1900s at Manca’s Cafe, a family-run restaurant that was located in Seattle, Washington and that was owned by Victor Manca. While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca’s daughters, where “Dutch” perhaps was her corruption of the German deutsch. Manca’s Cafe claimed that it owned the trademark for Dutch babies in 1942.
The Dutch baby is a specialty of some diners and chains that specialize in breakfast dishes, such as the Oregon-founded The Original Pancake House or the New England-based chain Bickford’s, which makes both a plain Dutch baby and a similar pancake known as the Baby Apple, which contains apple slices embedded in the pancake. It is often eaten as a dessert.
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!
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.
More Dutch baby recipes you might enjoy:
- Raspberry Lemon Ricotta Dutch Baby from Half Baked Harvest
- Dutch Baby Pancake from Brown Eyed Baker
- Cranberry Orange Dutch Baby from Joyful Healthy Eats
- Ham and Cheese Dutch Baby from Inspired Taste
- Peach Dutch Baby from The Pioneer Woman