This morning for breakfast we made a Dutch baby which is a western version of a German baked pancake. It is like a combination between a popover and a thick crepe. It puffs up but then collapses and is fabulous with a dusting of icing sugar, syrup and fruit. This delightful breakfast dish is quick to prepare and only requires a few simple of ingredients!
The term “Dutch Baby” was coined in 1942 and trademarked by Mr. Victor Manca of Manca’s Cafe when his daughter could not pronounce “Deutsch” and instead said Dutch. He popularized this yummy breakfast dish (according to several sources online).
Let’s get started!
Whisk eggs.
Add flour, milk, salt and vanilla.
Whisk well until smooth. You can also toss everything into a blender.
Heat a 9×13” pan in the oven with butter.
Pour batter in.
Bake at 375F for 20 to 25 minutes or until golden brown and puffy.
Here it is right out the oven.
Sprinkle with icing sugar (aka powdered sugar or confectioners sugar).
Slice.
Serve with syrup and berries.
Dutch Baby — Baked German Pancake
6 eggs
1 cup flour
1 cup milk
1/4 tsp salt
1 tsp vanilla
Whisk eggs. Add flour, milk, salt and vanilla. Whisk well until smooth, or toss everything into a blender and blend until smooth. Heat a 9×13” pan in the oven with butter. Pour batter in. Bake at 375F for 20 to 25 minutes or until golden brown and puffy. Slice and serve with your favorite toppings.
enjoy from Our City Homestead to yours
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