Dutch baby pancakes
The only time I really make pancakes at home is when the milk goes sour. For those who don’t know - the acidity in the sour milk acts very much the same way as when baking with buttermilk. That in turn, coupled together with a mixture of baking powder and baking soda, results in delightfully fluffy and light pancakes. However a few years I got seduced by a meal worthy of the realm of Instagram food. Let’s be honest - even the best of us sometimes can’t restrain ourself from attempting to cook something that by the looks of it can only be achieved with liberal use of magic.
I am talking about Dutch Baby. It is a cross between a pancake and a crepe, however somewhat recently this little wonder has come to attention to a few Brits and caused a wee uproar and disapproval. Clearly it is Yorkshire pudding! There are a few differences between the two of course. Firstly Yorkshire pudding uses beef drippings (or oil in more contemporary recipes) but Dutch Baby - butter. Also the former usually is baked individually and served as a side dish to most often Sunday roasts or bangers’n’mash, but the latter is a dish on it’s own and baked to be shared. You can also treat the pancake like crepes and serve it either savoury or sweet, but Yorkshire pudding is always savoury.
When I first came across the Dutch Baby I read a adorable story about how the pancake got its name. It talks about a German family who emigrated to America and opened cafe there. They had German pancakes on the menu however their young daughter couldn’t pronounce the word Deutsch (which is the German word for “German”) and in return said Dutch. The father found it most charming and decided to rename the pancakes Dutch Baby.
I find the story so sweet that it doesn’t matter to me whether it is true or not - so neutrality be dammed, I am sticking to it. While good research with reputable references and original sources is always a good thing that must be pursued, sometimes a good story is all that one wants, as it is the case with recipes I have published here thus far.
Dutch baby pancakes
2 portions
for the pancakes
40 grams butter, cut into smaller pieces
4 eggs
125 ml milk
½ tsp vanilla extract
2 tbsp sugar
70 grams flour
for serving
icing sugar, fresh berries, jam, maple syrup or whatever your heart desires
Preheat the oven to 200°C fan and put a 25cm large cast-iron frying pan in it to heat up. Meanwhile in a bowl mix together all the ingredients apart from butter. Once the oven have heated up, take the pan out and put the butter in, swirl it to melt and coat the pan, then quickly pour it in the batter, mix in and return to the oven. Bake it for 14 minutes or until done. The sides will have risen up and have some colour to them. Serve imminently as the cold air will cause the pancake to shrink as soon you take it out of the oven.
Alternatively it can also be made savoury by substituting the sugar and vanilla in the batter with your choice of spices and selecting the toppings such as smoked salmon, ham or cheese.
For those who can’t choose, why not combine both? Maple syrup and bacon Dutch babies anyone?
Bon appétit,
Līga
