What is a Dutch Baby: A Popover Pancake
What is a Dutch Baby? A Dutch Baby is a really big popover pancake that the whole family will enjoy. It is super light like a puffed pastry and thin like a crepe. This recipe gives the Dutch Baby a hint of sweetness which pairs well with any toppings. It really is the perfect meal for overnight guests as it looks amazing on the table and is so yummy to eat. When I make this dish for breakfast people always think I put a lot of time into it, but obviously, that's not the case - because it's so simple and easy to make!
History
When I make this recipe or talk about it with friends, they always ask me what is a Dutch Baby Pancake anyway. A fun fact, it is sometimes called a German Pancake, but it actually originated in America. Some people refer to it as a German Pancake because the German-style pancakes inspired the creator to make the Dutch Baby. It's Golden brown color and crispy edges make this dish that much more heavenly.
Ingredients
To my what is a Dutch Baby crowd, the ingredient list is super simple. There are many variations, but I found one that works with both savory or sweet toppings. All you need is eggs, flour, milk, sugar, vanilla, salt, and butter to get the Dutch Baby to puff. I also recommend adding spices like nutmeg, cinnamon, & ginger for extra flavor.
Top your finished product with whatever you want. Anything from fresh fruit, warm syrup, powdered sugar, and jams. You can even make it savory by adding eggs, onions, and bacon. I added a Cranberry compote to mines. Here's how you make it:
Cranberry Compote Instructions - In a small saucepan, add 1 cup of cranberries, 1/4 cup of Orange Juice, 2 tbsp of sugar, 1 tbsp of fresh lemon juice, lemon zest, and a little bit of fresh mint. Simmer on low heat, stirring occasionally until ingredients start to thicken; about 5 minutes.
Tips
Make sure all your ingredients are at room temperature before blending. Allow the batter to sit for at least 15 minutes before baking to help the flour absorb some of the liquid. For best results, bake in a Cast Iron Skillet but you can also use a non-stick pan as well.
To me, this recipe is much easier to make than regular pancakes because it has to be baked in the oven. Just throw it in the oven, set the timer, and have a seat.
If your looking for other breakfast or brunch recipes, check out my Sausage and Gravy Boat or Salmon Hash recipe as well.
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- 3 Eggs (Room Temperature)
- 4 tbsp Unsalted Butter (Room Temperature)
- 1/2 cup Milk (Room Temperature)
- 1/2 cup Flour
- 1 tbsp Sugar
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger (Optional)
Preheat Oven to 425 degrees F. Put your 9-10inch Cast-iron skillet or NON-stick pan in the oven while preheating. The skillet needs to be hot when adding the batter.
Add eggs, milk, flour, sugar, vanilla, nutmeg. cinnamon, ginger (optional), and salt to a food processor or blender and mix until smooth. Batter may also be mixed by hand
Let batter sit for about 15 minutes to allow the flour to absorb some of the liquid,
Pull hot skillet out of the oven and add 4 TBSP of butter. Allow to melt, but not burn
Next, add the batter to the skillet on top of butter. Make sure batter is covering the entire pan.
Bake for 15-18 minutes. You want your Dutch Baby Packe to be puffed, golden brown in the middle with darker brown edges.
Serve hot and enjoy with powdered sugar, Fruit, warm syrup, Jam, etc.