August 6, 2010
Don’t worry, this recipe does not involve an actual baby.
See? It’s a pancake. Sometimes they are called by another name—German pancakes, and indeed, food historians suspect that the moniker “Dutch” is actually a corruption of “Deutsch,” which makes much more sense. As for the “baby” part, I have no idea. Perhaps the first tasters were so amazed that they cried out “oh baby?”
Whatever the etymology of the name, these pancakes are delicious and perfect when you have guests for brunch. Pull the eggs out of the fridge the night before—they won’t spoil, I promise—just as with a good batch of popovers, room temperature eggs help insure that your pancake will puff.
In the morning, slip the pancake in the oven while you make coffee, fry bacon, etc. So much easier than flipping individual pancakes like a short-order cook, but no less satisfying. Heck, even Sonya, my breakfast-obsessed photographer, said, “I think I might like this better than a regular pancake!” Oh baby, indeed.
DUTCH BABY PANCAKE
Should you be craving some “regular” pancakes, we’ve got a recipe for those, too.
3 eggs, at room temperature
¾ cup flour
¾ cup milk (go decadent, use whole or 2%)
2 T butter
1 T sugar
pan: 8-10” cast iron skillet or Dutch (ha! of course) oven
As the oven is heating, toss the butter in your skillet and place it into the oven to heat. In the meantime, whisk together the remaining ingredients.
Once the oven has pre-heated, check the skillet. When your butter is nutty-brown and slightly foamy, pour in the pancake batter. Return to the oven and bake for 20-25 minutes, or until the pancake is puffed and golden.
Cool slightly, then cut into wedges and serve. I like mine with a healthy dusting of powdered sugar and squeezes from fresh lemons; Jill prefers hers with syrup and berries.
VARIATION—When browning the butter in the oven, include some thinly sliced apple and a dash of cinnamon. Pour the batter over the whole mess and bake the same as above. Makes a lovely treat, especially in fall or winter.