Dutch Baby
Puffed Oven Pancake
Have you ever wondered where the dutch baby pancake came from? Well, it's not actually from the Netherlands, but from the USA! The name is a corruption of the German word "deutsch", meaning German. The story goes that a German immigrant family ran a cafe in Seattle in the early 1900s, and they served a large, fluffy pancake that was baked in a cast-iron skillet. One day, the daughter of the family exclaimed, "Look at the dutch baby!" and the name stuck. The pancake became popular and was featured in a cookbook by Sunset magazine in 1938. Since then, it has been a favorite breakfast treat for many Americans, especially on weekends. You can make your own dutch baby pancake with some eggs, flour, milk, butter, and sugar. My topping is usually sweet enough, so I’m leaving out the tablespoon of sugar.Just whisk the ingredients together, pour into a hot skillet, and bake in the oven for about 15 minutes. You can top it with powdered sugar, lemon juice, maple syrup, fruit, or whatever you like. Enjoy!:
Ingredients:
2 Tbsp butter
4 eggs, slightly beaten
2/3 c all-purpose flour
2/3 c milk
1/4 tsp salt
toppings optional (get delicious)
Instructions:
Preheat oven to 400°F. Place the 2 tablespoons butter in a 12-inch oven-going skillet or round heavy metal baking pan. Place skillet in oven for 3 to 5 minutes or until butter is melted.
Meanwhile, in a medium bowl beat eggs with a wire whisk or rotary beater. Add flour, milk, and salt; beat until smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes or until puffed and well browned.
If desired, add optional toppings and serve warm
