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Dutch, Dutch Baby (Pancake)

Posted by on Mar 1, 2012 in Blog Posts | 3 comments

I love this traditional German/Dutch pancake (which ironically growing up with a German mom we never ate)  that I enjoy making on weekends. There is a good amount of egg, relatively, which makes me pleased in terms of balance. It is also a great family-friendly recipe. Consider a toppings “bar”, maybe Nutella, syrup, jam, sprinkles, grated apple, walnuts… Just tear it up into small piece for your finger-feeder, let her dip into a blob of syrup, or smear on some fruit preserves…

The recipe is adapted from Joy of Cooking. It was another recipe where I use about 1/4 of the butter they recommend, and it still feels rich. (Like my tuna noodle casserole where I use evaporated milk instead of cream as the original recipe was just too creamy…)  Don’t get me wrong, I am not afraid to use butter, but the first recipe called for most 1/2 stick and it was WAY too buttery…

So, every time I made it, I kept cutting down the butter, and the last time, I basically used 1 Tablespoon, and it was perfect for our tastes. I had to buy a cast iron pan for this recipe, and am looking forward to a fritatta someday!

Dutch, Dutch Baby (Pancake)
 
recipe for Dutch Baby pancake
Author:
Ingredients
  • ½ cup milk
  • ½ cup AP flour
  • ¼ cup sugar
  • 2 large eggs (supposed to be room temp, but who has time to wait?)
  • 1 Tbspn (original recipe called for 4) unsalted butter
Instructions
  1. Preheat over to 425
  2. Whisk together all ingredients (except butter) until smooth
  3. Melt butter in 10 inch oven proof skillet over medium heat
  4. Tilt pan so butter coats sides and pour in batter and cook, no stirring, for about one minute. Put skillet in hot oven and bake until golden and puffed, 12-15 minutes, serve immediately before it de-puffs!

M likes hers with powdered sugar that she taps onto the pancake with a tea strainer, I like walnuts, real maple syrup and bananas, dh likes just syrup. They recommend fruit preserves too. Yummo!! My favorite parts are the slightly more textured browner parts.

What do you cook in your cast-iron skillet??

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3 Comments

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  1. Natasha

    The picture reminded me of the fluffy baked omelet that my husband makes. I think the recipe came out of a Mark Bittman cookbook, and it’s delicious! It uses mostly egg and milk, no flour. He beats the egg whites separately to make it very light and fluffy. Mmmm, yummy breakfast foods.

  2. Jenny R.

    I have a cast iron skillet and a 2 sided grill/griddle pan. I love them both! I used them for pancakes, grilled sandwiches, breakfast meat, and we’re taking the skillet on our camping trip this summer for some outdoor cooking. No eggs for us, though. One of our sons is allergic.

  3. Bobbini

    I cook a lot on and in cast-iron–quesadillas (heat a second pan to use as a press), roast chicken, bread (in a dutch oven), grilled sandwiches, eggs (all kinds), cornbread. We probably have more cast iron cookware than we strictly need, but we actually use all of it over the course of a few months. This pancake sounds great–I’ll add it to our list.