Dutch Baby waits on no one! That is a phrase that resonates in my head. I heard it countless times from my Mother while growing up. I will concede that Dutch Baby is much better straight from the oven you can indeed wait if one was inclined too.
I was curious as to what the origin of Dutch Baby was. I can never remember a time that I was not spoiled by eating this delicious treat. According to Wikipedia, it first surfaced in a restaurant in Seattle, Washington in the early 1900’s. I am not sure when or where my Mother got her start making Dutch Babies.
The simple ingredients in Dutch Baby and how they cook up are amazing. Not many people would guess that there is nothing like baking powder or yeast in the recipe to make it rise, but oh does it rise.
How to make Dutch Baby: Printable
Once you whisk the the eggs, milk, and flour together and add to the the skillet you should have time to prepare.
As the Dutch Baby is magically being transformed into the delicious golden brown mouth watering treat the cook has plenty of time to prepare.
Do you have your powdered sugar ready to sprinkle over your top?
Have you heated your maple syrup so it is warm?
Once you have warmed your syrup and the powdered sugar is applied to the Dutch Baby, the longest 5 minutes begin. This is the time where the peak of rising will happen. Once that timer goes off it will begin to deflate.
Once you hear that timer go off, it is time to eat. You can serve it and wait until it deflates, but we should savor the perfect times in life. Why wait until the fruit is overripe? Why continue to purchase the food in the store that they have grown for maximum storage and shipping reasons instead of taste?
Life on this earth is short and we should maximize our enjoyment by taking the time to eat Dutch Baby when it is at it’s peak and not waiting. A lesson I learned early in life as each and every time it was cooked we got the 5 minute warning.
pirate96 blogs at Wokokon.
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Rah says:
These wonderful treats are also known as Pannenkoek (pancakes). In Minnesota there is a chain of restaurants called Pannenkoek.
On November 20, 2011 at 7:07 am
Rah says:
Oops, the restaurant chain is Pannenkoeken.
On November 20, 2011 at 7:08 am
whaledancer says:
This is essentially the same recipe as Yorkshire pudding, too. The only differences are that for Yorkshire pudding you let the batter rest for at least an hour before cooking it, and you usually use pan drippings from a roast instead of butter for the fat, and serve it with gravy.
However, you can also make Yorkshire pudding for dessert, in which case you can use butter, and then serve it with lemon juice and sugar. My English father-in-law liked his Yorkshire pudding that way.
My husband is the Yorkshire pudding maker in our house, and he would agree with your mother about it not waiting. He times it so that everything else is on the table ready to be served before the Yorkshire pudding comes out of the oven.
On November 20, 2011 at 9:48 am
CindyP says:
It looks sooooo good!!! Thank you for the post!
On November 20, 2011 at 9:49 am
Bev in CA says:
My Mom always made these for dinner as a treat when my dad went on a fishing trip. We called it a French Pancake. It wasn’t thin like a crepe. It looked just like yours. We spead on a little jelly. Folded it in thirds, sprinkled the top with powdered sugar and sometimes added a little maple syrup. So good! The tradition has passed on to our grandchildren when they visit.
On November 20, 2011 at 9:58 am
whaledancer says:
By the way, the same batter is used to make popovers. The difference is that for popovers you cook them in a popover pan, and after they have puffed up, you turn down the heat in the oven and let them cook for an extra 20 minutes or so, until they brown.
On November 20, 2011 at 10:03 am
pirate96 says:
Thank you all very much. I know I always looked forward to Dutch Baby. My children love it too.
Bev, I bet you hoped Dad went fishing a lot. I’ll have to try it with the Jelly.
Whaledancer….I knew there must be something good about Yorkshire pudding as it is so popular. I did not know what it was though. Would they serve it after Bubble and Squeak?
On November 20, 2011 at 11:12 am
YvonneM says:
Thank you pirate96!!! I made this for breakfast this morning with a side of bacon and hubby and I LOVED it! I was amazed when I took it out of the oven to sprinkle the powdered sugar..oh my, that little bit of batter poofed up like crazy! I will never make regular pancakes again!
On November 20, 2011 at 11:59 am
BuckeyeGirl says:
Tomorrow morning, I’m making this with some sauteed apples, (mmmm brown sugar and butter) and some bacon. Very unhealthy, but I’m just not caring. Gotta try it! OK, a little brown sugar and a little splenda due to my 92 year old father’s sugar issues!
On November 20, 2011 at 3:42 pm
whaledancer says:
@pirate96: No, traditionally the English serve Yorkshire pudding with roast beef or sometimes roast lamb. At our house, that usually means Christmas dinner. We use the same gravy on the mashed potatoes and the Yorkshire pudding. We had it more often when my father-in-law lived with us, so he could have it for dessert.
They typically serve bubble-and-squeak with leftovers from the Sunday roast or with a sausage fry-up (or so I’m told).
On November 20, 2011 at 9:58 pm
Joy says:
I never had these growing up in Texas but here in the Midwest they are often called German pancakes (German=Deutsch=Dutch?). They are often served with a squeeze of fresh lemon and dusted with powdered sugar. The same recipe made with apples in the batter and no lemon squeeze is an apple pancake or apple puff. I guess like flan/custard/creme caramel everywhere there is milk and eggs and sweetener someone will invent some dessert very similar to others all around the world. So savory Yorkshire pudding is really German pancakes is Dutch Baby and probably other names all over.
On November 21, 2011 at 10:06 am