A Dutch Baby Reunion.

Do you like baked goods? Do you have an affinity for unusual amounts of butter? Do you enjoy eating things named after young people from the Netherlands? If you answered yes to any of these questions, there’s a good chance that you, me, and this Dutch Baby can be friends.

About ten years ago, my wife (hot girlfriend at the time) introduced me to this strange hybrid between a pancake and a popover at the Original Pancake House. I was smitten. For whatever reason though, it sort of fell off my radar and I have encountered them only rarely in the years since.

Yesterday, I woke up with an extreme hankering for something sweet that I could bake in cast iron. (Yes. I know I have strange hankerings. Don’t change the subject.)

After an inadvisable period of estrangement, the Dutch Baby is back on my social calendar.

Poking around for a bit online, I decided to try this recipe from Gourmet. The ingredients are absurdly simple; at its core it’s a staples hit list of eggs, flour, butter, and milk. Gourmet fancies it up a tad with cinnamon, vanilla, and nutmeg, but strictly speaking they’re not necessary.

What I really like about these fluffy, crispy, chewy rounds is how easily they can flip-flop back and forth between the sweet and savory categories. I’ve seen them served with lemon and sugar, fresh and baked fruits and all sorts of syrups, jellies and jams. But just as deliciously, you can serve them with sausages and eggs, fried pork chops or sautéed vegetables.

Dutch Baby with Elderberry Jelly and Home Cured Bacon.

Last night, I reworked my leftovers and served little wedges of the Baby (ew?) with mushroom fondue and braised kohlrabi greens. It may have been better than breakfast.

I will say that my Dutch Baby didn’t poof as much as I would have liked. After some research I think that some of the melted butter should actually be mixed in with the batter and I also probably over beat my eggs a bit.

Damn. I guess I’ll just have to make it again.

-Logan

Dutch Baby from Gourmet:

SERVES 4 TO 6 (BREAKFAST OR DESSERT) 

ACTIVE TIME: 10 MIN START TO FINISH: 30 MIN 

• 1/3 cup sugar 
• 2 teaspoons grated lemon zest 
• 3 large eggs at room temperature 30 minutes 
• 2/3 cup whole milk at room temperature 
• 2/3 cup all-purpose flour 
• 1/4 teaspoon pure vanilla extract 
• 1/8 teaspoon cinnamon 
• 1/8 teaspoon grated nutmeg 
• 1/8 teaspoon salt 
• 1/2 stick unsalted butter, cut into pieces

Put skillet on middle rack of oven and preheat oven to 450ºF. Stir together sugar and zest in a small bowl. Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).

Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes. Serve immediately, topped with lemon sugar.

Note: The cooking time listed its too long at 450°F. After about 12 minutes I reduced the temperature to 375°F.

Comments

[Tais]

So when are you moving to CA? Because I think we should celebrate your first day living here with you cooking me this for breakfast. YUM!

[jackson]

go boots...on tastespotting...ut oh...that's right...uh huh

[lisaiscooking]

I feel like a Dutch baby needs to come into my life and soon. I've made big, baked apple pancakes but never a true DB. Looks great!

[Ling]

This is very much the same method for Yorkshire pudding, I think! Damn, it's way too late in the evening to make this...

What about adding sliced apples/stone fruit after the batter goes into the skillet?

[Ling]

Er - it's in the oven, with a topping of sliced apples... and puffing quite nicely :p

Hubby's waiting in the wings, fork in hand!

[Logan @ Boots in the Oven]

Tais- what if I just come back for another visit- will you still let me cook one?

Lisa- yeah, totally the same family. I've even heard 'em call Apple Babies.

Ling- You're my hero! You absolutely have to let me know how it turns out. I bet the apples will be awesome.

[Logan @ boots in the oven]

Jackson- thanks fer noticing... ain't it swell?

[Jodi]

Some friends just asked us to check out the Original Pancake House and remarked on the Dutch Baby on the menu - none of us had heard of it before. We are going there to check out some bacon waffles but will likely get a dutch baby too. Maybe you guys can join?

[Sarah]

It looks like a cross between pannekeuken and a poffertje...and very delicious!

[Logan @ Boots in the Oven]

Jodi, we're always up for a trip to the OG Pancake House - haven't been in years!

Sarah- you just made my day! I had poffertje once at a street fair in Florence, but I had no idea what they were called. I've never even heard of pannekeuken but they look delicious. Thanks for dropping some Dutch science!

[Ling]

Half wolfed down for a very late dessert last night, and half currently being devoured for brekkie (damn I'm getting butter and maple surple all over my Macbook keyboard...)

Will cook down the apples in the butter for a bit beforehand next time, then put the batter in, so it'll puff more spectacularly! Thanks for the recipe!!

[Joe]

Hmm, I too was introduced to the Dutch Baby at The Original Pancake House. The recipe we use is a little less complicated: 1/2 C milk, 1/2 C flour, 1/4 C sugar and 2 large room temp eggs. The best we cranked out had a gently sauteed mix of grapefruit supremes, cherries and pecans in sugar and brandy. Well, along with the prerequisite powdered sugar and butter, of course.

[Logan @ Boots in the Oven]

Ling- Glad it worked out! The apples sound like a good idea. Soort of like a tart tatin, mmm...

Joe- That sounds pretty damn tasty. The grapefruit is an interesting addition.

[Natanya]

This looks a lot like the German Pancake that I make but it's somehow thicker and thus a better platform for goodies to be added. I'm thinking it would go well with some mascarpone cheese, fresh berries, and a drizzle of honey. I'll let you know how it works out :-)

[Tex]

The Dutch Baby is serious breakfast. Joe has been promising one for days (he gets up before I do and is therefore responsible for most breakfasts). Room temp eggs sitting on the counter as a testament to his undelivered promise. For a variation, try a Savory Baby: instead of butter use bacon grease to coat the pan. Instead of maple syrup, make a Salt Lick syrup by reducing Salt Lick BBQ sauce and maple syrup.
Mmm... when me get moved in to the new Tipsy Manor, you guys should come over for brunch. (PS We use the old Fannie Farmer recipe for this)

[Logan @ Boots in the Oven]

Natanya-that sounds delicious. Definitely keep me posted.

tex-you're killing me man. BBQ dutch baby is genius! Brunch sounds fantastic, just let us know when y'all are settled into the new place. Oh and make Jenna somethin' special at the bar for us withh b-day wishes- me and Rachel are leaving town this afternoon.

[Will]

There was an article about David Eyre's pancake in the NYT Magazine. Looks like the original recipe is from 1966.

http://www.nytimes.com/2007/03/25/magazine/25food.txt.html

[Boots in the Oven]

Cool- thanks for the article! Logan did some of our pancake leftovers all savory-style, which was delicious.

Come to think of it, it's been a while since we had a good pancake. I think it's time to put in a request.

Rachel