Homemade Dutch Baby
Here comes the homemade Dutch baby, also known as the Dutch baby pancake, which is nothing more than the lovechild of pancakes and Yorkshire Pudding. Don’t miss out on it because it’s brilliantly delicious!
This is a delightful culinary journey with a homemade Dutch Baby, a beloved classic that carries a rich history and origin story. Despite its name, the Dutch Baby pancake is not Dutch at all.
Its roots trace back to 17th-century Germany, where it was known as ‘Pfannkuchen’ or ‘Apfelpfannkuchen.’ Early versions of this puffed pancake graced German households, becoming a cherished tradition.
The name ‘Dutch Baby’ likely emerged from the anglicized version of the German word ‘Deutsch,’ meaning ‘German.’ German immigrants brought this culinary treasure to the United States, particularly to the Pennsylvania Dutch region, where its popularity continued to grow.
|Prep time||Cook Time||Rest Time||Total Time|
|15 min||25 min||-||40 min|
This delectable creation
is not merely a breakfast dish, it’s a connection to a heritage. Making a homemade Dutch Baby is like crafting a link to the past, savoring the flavors of tradition. As you pour the batter into a hot, buttered skillet and witness it rise dramatically in the oven, you’re participating in a culinary narrative that has transcended time.
The Dutch Baby is as versatile as it is historical, inviting creativity and personalization. You can adorn it with powdered sugar, fresh fruit, syrups, or even savory ingredients like herbs and cheese, allowing you to customize it to your preferences.
So, as you savor each bite of your homemade Dutch Baby, you’re not just enjoying a delectable dish, you’re experiencing a taste of history, a connection to the past, and a culinary tradition that continues to captivate hearts and tastes around the world.
Preheat your oven
to 425°F (220°C).
In a mixing bowl, combine the all-purpose flour, sugar, and salt.
In a separate bowl, whisk together the eggs, milk, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, whisking until you have a smooth batter.
You can use an electric mixer or a hand whisk.
Place the 2 tablespoons of unsalted butter in a 10-inch oven-safe skillet or a baking dish.
Put the skillet or dish in the preheated oven until the butter is melted and bubbling.
Carefully remove the skillet from the oven, and swirl the melted butter around to coat the bottom evenly.
Pour the pancake batter into the hot skillet with the melted butter.
Place the skillet back in the oven and bake for about 20-25 minutes, or until the Dutch Baby is puffed up and golden brown on the edges.
Remove it from the oven and serve immediately.
You can top it with powdered sugar, fresh fruit, maple syrup, or any toppings of your choice.
Enjoy, Good Appetite!