My grandmother made ‘Seattle Dutch Babies’ on cold mornings and they are my grandchildren’s favorites. This recipe has stood the test of time. Sometimes known as German Pancakes, these puffy ‘popover’ pancakes rise like Yorkshire Pudding and are delicious even if they collapse a bit between oven and platter. Serve them warm with fresh lemon juice and confectioner’s sugar. When cooking for a crowd, these are a great alternative to classic pancakes which require the cook to tend the skillet for each batch.
Seattle Dutch Babies
5 tablespoons butter 4 eggs, room temperature 3/4 cup milk 3/4 cup flour 3/4 teaspoon salt 1/4 teaspoon vanilla lemon wedges, use Meyer Lemons if you have them Confectioner’s (powdered) sugar Preheat oven to 425 degrees. Place 2 Tablespoons of melted butter in two eight-inch or one twelve or fourteen-inch cast iron skillet. Place buttered skillet(s) in the oven as it heats. Beat the eggs until foamy. (If your eggs are cold, put them in a bowl of warm water for five minutes. We use a Kitchenaid stand mixer, but a blender or a hand whisk also work.) Add the flour in four additions. Add the milk in two additions. Add salt, vanilla and 3 tablespoons of melted butter. Stir until just mixed. Pour mixture into preheated pan(s) and put them into the hot oven. Bake for 10 minutes at 400 degrees, then reduce to 350 degrees for five minutes. The batter should rise high on the sides and the center should be golden brown and a little puffy. Don’t open the oven door to peek or just like a souffle – they might fall. Check after the full fifteen minutes and leave them in the oven if they need more time to reach golden brown. Serve immediately with butter, lemon wedges and confectioner’s sugar.
(Note: Syrup and sweet fruits are all good on top of your Dutch Babies. Try stewed apples, peaches, fresh berries…)
YouTube video recipe for Dutch Babies.
There are lots of ‘variations on the theme’ of Dutch Babies. Here are two that are worth trying.
Dutch babies with batter made the night before from Leitsculinaria makes breakfast even easier by having the batter ready to go.
2/3 cup milk 1/4 teaspoon vanilla extract 4 large eggs 2/3 cup all-purpose flour 2 teaspoons granulated sugar 1/4 teaspoon kosher salt 1 1/2 tablespoons butter (3/4 oz), melted, plus more for the baking dish Butter, for the skillet Confectioners’ sugar, for dusting Maple syrup, butter, lemon wedges, and fruit compote, Maple syrup, butter, lemon wedges, and fruit compote
Combine the milk, vanilla extract, and eggs in a blender and blend on medium-high until everything is combined, about 15 seconds. Leave the mixture in the blender. In a large bowl, whisk together the ﬂour, sugar, and salt. Add the dry ingredients to the blender and blend again, just until combined. Add the melted butter and keep blending until everything is pretty darn smooth, maybe 30 seconds. Pour the batter into a bowl, cover it tightly with plastic wrap, and refrigerate for at least 6 hours. (The key to a good Dutch Baby is making the batter the night before. It needs to rest in the fridge for at least 6 hours; otherwise, it will be too eggy. That’s good news for your Sunday morning, as you can simply bake. off your Dutch Baby while you’re making coffee.) Preheat the oven to 400°F (204°C). Adjust oven rack to middle position. Butter a 10-inch ovenproof skillet, preferably cast iron, and slide it in the preheating oven for about 5 minutes, until it gets hot. When the skillet is properly heated, pull it out of the oven, pour in the batter, and slide it back in the oven. Bake for 15 minutes, then turn the skillet and bake for another 10 minutes or so, until the batter has risen high on the sides and a little bit in the center and has turned golden brown right in the middle. You may want to watch it carefully, as the edges can get a little dark—that’s OK as far as I’m concerned, but if you prefer your pancake pale, you can always crimp a strip of aluminum foil around the edges. Pull the Dutch baby out of the oven and slide it right out of the skillet onto a plate. The pancake won’t stick to the skillet, although it will deﬂate as it cools down—there’s just no avoiding it. Fill a small sieve or strainer with confectioners’ sugar and shake it over the Dutch baby until the surface is thickly covered. Place the Dutch baby in the middle of the table with some little bowls of toppings: lemon wedges, fruit compote, pats of soft butter, maple syrup. You don’t need a knife and a cake lifter for this: just let everybody pull pieces off with their ﬁngers. I guarantee it will disappear FAST.
Apple Dutch Babies from Bon Appetite.
Apple cider syrup
4 cups apple cider 2 tablespoons unsalted butter 1 tablespoon light brown sugar 1 teaspoon vanilla extract ½ teaspoon ground cinnamon
3 large eggs, room temperature ¾ cup whole milk, room temperature ¾ cup all-purpose flour 1 teaspoon vanilla extract ¼ teaspoon kosher salt 1 teaspoon ground cinnamon, divided 4 tablespoons unsalted butter, divided 1 large Pink Lady apple, peeled, sliced ¼” thick 1 tablespoon light brown sugar
Apple cider syrup
Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes. DO AHEAD: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.
Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth. Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate. Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes. Serve drizzled with apple cider syrup.
ASE shortcut: Try this Cinnamon Apple Syrup. 8.5 ounces, $11.99
ASE article on overnight oatmeal, “Warm apple pie for breakfast? Almost.”
Header Image Credit: https://ophlive.com/2014/03/25/divine-dutch-baby/
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