Crack the eggs in a large bowl and whip. melt the butter, and measure out the flour, salt and milk. ( I sprinkled the salt on the flour)
Now you are ready to mix.
We chose sauteed pears in butter to serve with our Dutch Babies but you can use apples or just lemon and powdered sugar. |
Add the milk to the eggs and blend. |
Add the flour and salt and whip till just smooth. |
Add the butter and blend in.
Meanwhile heat an ovenproof skillet in the oven. You can also use a ovenproof glass casserole dish |
When hot add 2 tablespoons butter and 1 tablespoon vegetable oil, spread around well.
Pour in half of the batter.
Bake for 15 min.
turn down heat to 350 and bake another 10 minutes or until nice and browned. |
Turn off heat and open the oven door, so it can set the pancake. Otherwise it can collapse if you take it right out.
Heat another pan and repeat for the second pancake, or save and do again tomorrow. The batter keeps for at least 3 days in the back of the fridge. |
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Sprinkle powdered sugar over the pancake . I set the pan on the table then and divide into Wedges for everyone. We served the pears, lemon wedges and powdered sugar in bowls for everyone to pass around.
My Favorite Toppings are,
Lemon wedges and powdered sugar
Sauted apples or pears in butter with cinnamon and vanilla and sugar
Fresh Strawberries and whipped cream
or you can can make a savory one with things like sauteed mushrooms, ham or bacon and cheese or any fun topping you can think of.
Background
My first fixation of a dish from a restaurant was the German Pancake or Dutch Baby that I ate at the Original Pancake House in Portland, Oregon.
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I went to meet the owner, also I went to several other restaurants to experience this dish that became larger than life to me, and I had to learn how to make it. The dish is similar to recipes brought over from Germany called Apfelpfannkuchen
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 the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters. In 1942, Manca's Cafe owned the trademark for Dutch babies, although the cafe later closed in the 1950s.
More about Manca's
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It is also 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 autonym "deutsch.
It is amazing that there is no baking powder in this pancake all the rising is accomplished with the eggs and the steam that is created poofing up the structure as the egg and flour stiffens when it becomes cooked.
Always use an all purpose flour, preferable a non-bleached flour.
I don't over beat the mix. I do make sure all the lumps are out.
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