dutch baby pancake

By any other name – it’s a pancake – or Poffertje or a Bismarck, or a German pancake or a Dutch puff. And why a Dutch baby and not a Canadian, Armenian or Italian baby? Well, that’s what happens when native Germans move to Pennsylvania, take the German word for german (deutsch) and spell it like a Yankee – which would be dutch! Thought I’d clear that up cause I know somebody was wondering – not really a fascinating tale but a tale nonetheless!

So, do like those German immigrants and let the oven do all the work. The batter is whipped up in the blender, the pan is heated up in a hot oven – 30 minutes later – oh baby! When you figure the time it takes to make traditional pancakes – this is a pancake in one fell swoop resulting in one dramatic looking pancake. So bypass the drop and flip method and pour all the batter in a screamin’ hot pan and use the time you’d have been dropping and flipping to setting out jams, jellies, lemon wedges and icing sugar! I promise this big baby will be making a regular appearance on your table, anytime of day – and speaking of big babies and regular appearances, kinda like Justin Bieber and law enforcement everywhere! And in case you’re wondering about the Bieber reference – I live with teenage girls – 3 of them! This too shall pass!

click here to jump down to the dutch baby pancake recipe

1. Get the butter in a skillet and put it in your preheated oven.

2. Get the ingredients for the batter together. And in case you want the basic formula – 1 egg, 1/4 cup each of milk and flour and just multiply from there.

3. Get it all in the blender and whiz it up.

4. Take the hot pan out of the oven with the melted butter.

5. Pour the melted butter into the batter and give it a quick stir.

6. The pan will be hot and buttered ready for the batter – I feel a Betty bought a bit of butter comin’ on …

7. Pour the batter in and return it to the oven for a 1/2 hour or so.

8. Until it’s lovely and puffed and golden. Give it a dusting of icing sugar before diving in.

9. Slice it into wedges.

10. Spread a slice with jam and more icing sugar.

11. This is why it will disappear faster than the speed of light!

12. Going …

13. Going …

14. Gone!

15. And that’s why I made another one – a squeeze of lemon with the icing sugar is just as delicious as jam!

16. Going …

17. Going … you know where this is headed, so I’ll spare you the gory details.

Preheat oven to 425°F.

1. Put the following room temperature ingredients in the blender and blend for 30 seconds:

4 eggs (set in warm water for a couple of minutes will take the edge off)
1 cup milk (15-20 seconds in the microwave will be just like room temperature)
1 cup flour
1/2 tbsp. sugar
pinch of salt

NOTE In case you want the basic formula – for every egg, add 1/4 cup each of milk & flour and just multiply from there. Of course adjust your pan size accordingly.

2. Put a large skillet in the oven to heat up and melt the following:

3 tbsps. butter

3. Remove the hot skillet from the oven and add the melted butter to the batter and stir before pouring the batter back into the pan. Return to the oven for 30 minutes or so until puffed and golden. Slice and serve. Time to call on your imagination when it comes to how to serve it, so I’ll help get you started.

get creative with the batter

add any extract – almond, coconut, maple, lemon, orange
add any cirtus zest
add cocoa powder for a chocolate twist
add spices – cinnamon, nutmeg, grated ginger
go savoury and omit the sugar and add fresh or dried herbs, curry, garlic or onion powder to fill with any stew, baked beans, roasted vegetables – this would work alongside any main

get creative with the serving

a squeeze of lemon and a dusting of icing sugar
your favourite jam, jelly, marmalade or preserves
fill with lemon curd and top with whipped cream or flavoured yogurt
fill with chopped crispy bacon and sautéed apples
pile on your favourite macerated fruit
drizzle melted chocolate and sliced berries over top for an instant dessert
fill with dollops of ice cream, sherbet or gelato
spread with nutella and sprinkle with toasted almonds
omit the sugar in the batter and go savoury – that means herbs & spices and top with any stew, curry or gravy