Dutch Baby! Also known as a German Pancake, this American breakfast (or dessert) is all puffy delicious dough with burnished crispy edges. It is easy to make, looks impressive and tastes so damn good!

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Dutch Baby

For anyone who doesn't know, a Dutch Baby (sometimes called a German pancake) is an American dessert or breakfast dish made from a pancake batter, baked in a very hot oven until billowing and golden brown. Despite the name, Dutch Babies aren't Dutch or from Holland at all. The dish was created by the Pennsylvania Dutch (also known as the Pennsylvania Germans, or Pennsilfaanisch-Deitsche), a cultural group of German-speaking settlers who came to Pennsylvania in the 17th and 18th centuries. So in this case, "Dutch" doesn't mean "from Holland", but rather is another way of saying "Deutsch" (the German word for German). In my household, because my wife is German, we refer to these pancakes as "Deutsch Babies". SUPER CUTE! I believe the Dutch Baby is very unique to the Pennsylvania Dutch, rather than something they brought over from the old country, as I've never seen any dish like this at all in Germany. However, fellow British-food-enthusiasts will notice that a Dutch Baby is pretty much the same thing as a Yorkshire Pudding, one of my favourite things to eat. (Remember the sweet Yorkshire Pudding and the savoury Yorkshire Pudding from my How to Eat Project? Heavenly.)

Semantics and nomenclature aside... let's move onto the pancake! I LOVE how much it rises! So doughy. So crispy! Such delicious!

Risen Deutsch Baby

The batter is a simple mixture of flour, eggs, and milk, with a little salt and melted butter. It's very easy to make, but there are a few little tricks to make your Dutch Baby the best it can be. You want the oven and the baking dish to be properly hot before adding the batter, as this helps with the rising. I place the baking dish in the oven to heat up while the oven is preheating. Cast iron is preferable, as it conducts heat beautifully, but I have made big Yorkshire puddings successfully in ceramic dishes, so those work too. You'll also want to serve your Dutch Baby as soon as it's cooked, before it starts to deflate too much, so I'd suggest setting the table and getting all your accompaniments ready while the oven is preheating and / or while the Dutch Baby is cooking. I'd also avoid opening the oven door while it's cooking if you can. (I have a glass-door oven so that's easy for me). With all that said, I wouldn't stress too much. No matter how high it rises, or how much it deflates before you get to eat it, you'll end up with something pretty delicious.

Dutch Baby

For breakfast, I like a Dutch Baby with fruit and maple syrup. Sandra likes icing sugar! For a dessert, I think vanilla ice-cream would be perfect.

Dutch Baby

Doughy interior, crispy exterior. The best! This recipe makes a small-sized Dutch baby, enough for two. Enjoy.

Dutch Baby for 2
Sarah's version of a classic recipe

Ingredients
1/2 cup plain flour
1/2 cup milk
2 eggs
1/4 teaspoon table salt
1 tablespoon (15 grams) melted butter, plus extra for greasing

Method
Preheat the oven to 220C. Place a 7-inch (18 cm) cast iron skillet (or similar sized ovenproof pan) in the oven to heat up.
Place the flour, milk, eggs, and 1 tablespoon melted butter in a blender and whizz to combine. Allow to sit while the oven comes up to temperature.
Wearing thick oven mitts, remove the skillet from the oven, and place some extra butter in the pan. Swirl in the pan to cover the base and sides with melted butter. (Alternatively, use a pastry brush).
Pour the pancake batter into the pan and place back in the oven. Allow to cook for 15-20 minutes, or until puffed and golden brown. (Try not to open the oven while it's cooking).
Remove from the oven. Serve with icing sugar, maple syrup, fresh berries.
Serves 2 generously

Have you made this recipe? Leave a comment below! Tag me on Instagram @sarahcooksblog and hashtag #sarahcooksblog