First things first: I’m of Dutch descent. My great-grandparents came over from the Netherlands and settled around the Midwest. So when we talk about Dutch babies (known to many as German pancakes) I cannot – nay, I will not! – resist making jokes about it. I mean, what am I do when someone utters the phrase, “Let’s make some Dutch babies?” I’m helpless.
But on to the focus of this post. We like making Dutch babies. (Ha ha haaaa! See?!) We use a recipe from our friend Sam at the blog Pie Are Round. The pancakes are easy to make, but they come out looking really impressive. See above.
All ingredients you have in your cupboard already. The milk and eggs – as Sam suggests – are best at room temperature, so I often set them out a half hour or so ahead of time. Then it’s simply a matter of pre-heating the oven to 450 and mixing the ingredients.
Then pull the pan back out and pour all the batter in, slide it back in the oven, and set the timer for 18-20 minutes. I’ve had better luck on the lower end, especially when using a convection oven. Try to lower the shelf, too, to keep the pancake away from the upper heating element, as it puffs up.
In my experience, if I let it go above 20 minutes, the puffed up edges start to burn.
But if you get it right, you can impress your friends and family when whisking it out of the oven. The Dutch baby will be all puffed up around the edges. If it’s done right, the bottom will be baked through but a little custardy, while the edges are crispy. You can usually slide it out easily onto a plate for serving. We like to dust it with powdered sugar.
Where you go from there is up to you. You can dress it up simply with maple syrup, or add jam, lemon juice and powdered sugar, a fruit compote, or even savory ingredients like crumbled sausage and cheese. (We do the same with crepes.) We like to cut pie-shaped slices. You can see how we did it over Christmas: served in slices with powdered sugar and jam, and a side of thick-cut bacon.
Have fun making your Dutch babies! (Ba ha haaaa!)