Donna Walsifer
easy Sunday breakfast
Last weekend I offered to make my husband a Dutch Baby pancake for breakfast. He doesn’t like to eat anything heavy for breakfast, but I knew he would like this. Initially, he dismissed my offer, as he didn’t really know what it was. However, after I described it to him, he decided to give it a try.
The Dutch Baby originated at a Seattle Café called “Manca’s” by the owner Victor Manca during the early 1900’s to mid-50’s. It’s said, that Mr. Manca’s daughter could not pronounce “Deutch” (means German) and instead said Dutch. The café served three small German pancakes, but when the regular size was created it was renamed “Big Dutch Baby.” This pancake is an American take on the German dish Apfelpfannukuchen or German apple pancake.
The Dutch Baby originated at a Seattle Café called “Manca’s” by the owner Victor Manca during the early 1900’s to mid-50’s. It’s said, that Mr. Manca’s daughter could not pronounce “Deutch” (means German) and instead said Dutch. The café served three small German pancakes, but when the regular size was created it was renamed “Big Dutch Baby.” This pancake is an American take on the German dish Apfelpfannukuchen or German apple pancake.
I found a recipe by Florence Fabricant, a food and wine writer for The New York Times. Ms. Fabricant has written 12 cookbooks and has created numerous recipes that appear on the paper’s website and app, NYTCooking, which is where I found her recipe.
For the recipe you’ll need eggs, flour, milk, sugar, nutmeg and unsalted butter, all pantry staples. In reading some of the cooking notes left by others, some stressed the importance of having ingredients at room temperature to ensure a puffy pancake. I didn’t do this, but as you’ll see, it puffed up just lovely. Some suggested heating the pan first, then adding the butter. I added the butter as the pan heated. I kept my eye on it so not to burn. However, if the butter turns brown, you now have made a beurre noisette, a nutty flavored butter whose flavor similar to hazelnuts.
The batter is made rather quickly and can be done as you preheat the pan. Once the butter has melted and oven has reached temperature, the batter is added. It takes approximately 20 minutes to bake to a golden color and rise. I suggest keeping an eye on the pancake just in case yours bakes faster than 20 minutes. Once done, remove and serve. My husband topped his with maple syrup. He loved it! I had a small taste, but he finished the whole thing (serves 3-4), I think because it’s so light. The next time, I’ll add blueberries to the batter for something different.
For the recipe you’ll need eggs, flour, milk, sugar, nutmeg and unsalted butter, all pantry staples. In reading some of the cooking notes left by others, some stressed the importance of having ingredients at room temperature to ensure a puffy pancake. I didn’t do this, but as you’ll see, it puffed up just lovely. Some suggested heating the pan first, then adding the butter. I added the butter as the pan heated. I kept my eye on it so not to burn. However, if the butter turns brown, you now have made a beurre noisette, a nutty flavored butter whose flavor similar to hazelnuts.
The batter is made rather quickly and can be done as you preheat the pan. Once the butter has melted and oven has reached temperature, the batter is added. It takes approximately 20 minutes to bake to a golden color and rise. I suggest keeping an eye on the pancake just in case yours bakes faster than 20 minutes. Once done, remove and serve. My husband topped his with maple syrup. He loved it! I had a small taste, but he finished the whole thing (serves 3-4), I think because it’s so light. The next time, I’ll add blueberries to the batter for something different.
Dutch Baby
By Florence Fabricant
“Food; Mardi Gras (Fat Tuesday): Live It Up, Eat It Up”
The New York Times, February 13, 1983
Yield: 3 to 4 Servings
Time: 40 Minutes
INGREDIENTS
3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Syrup, preserves, confectioners' sugar or cinnamon sugar
PREPARATION
Donna’s Notes:
I baked my pancake on a convection setting of 400° for approximately 15 minutes. I then changed to bake setting and continued for approximately 5 minutes at 300°. I pulled the pancake out when it was golden brown.
By Florence Fabricant
“Food; Mardi Gras (Fat Tuesday): Live It Up, Eat It Up”
The New York Times, February 13, 1983
Yield: 3 to 4 Servings
Time: 40 Minutes
INGREDIENTS
3 eggs
½ cup flour
½ cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Syrup, preserves, confectioners' sugar or cinnamon sugar
PREPARATION
- Preheat oven to 425 degrees.
- Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
- Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
Donna’s Notes:
I baked my pancake on a convection setting of 400° for approximately 15 minutes. I then changed to bake setting and continued for approximately 5 minutes at 300°. I pulled the pancake out when it was golden brown.