The first time I ever saw a Dutch Baby (the food, not the human version) was at a brunch restaurant when my younger brother ordered it.
I couldn’t believe my eyes when I saw the huge crater of a pancake, topped with a generous dusting of powdered sugar! It looked incredibly light, thin, simple and delicious – though I couldn’t know at the time, because my brother scarfed the whole thing down before I had a chance to even ask for a bite.
The second time I ever saw a Dutch Baby was in my own kitchen, which was, sad to say, years later. I didn’t know what I was missing since I never had the chance to taste the pancake for myself. But now that I’ve made my own recipe at home, I guarantee I won’t wait that long again to have it.
A Dutch baby, or Dutch pancake, is a giant, fluffy, light and thin pancake made with very few ingredients that you probably already have on hand. It’s so easy to make, too – in just half an hour, your kitchen will smell sweet and buttery. And a minute after that, with a dusting of powdered sugar and a spritz of lemon juice or a dollop of lemon curd on top of the pancake, you’ll have a delicious breakfast.
Cast-iron skillets (or actual Dutch baby pans) are best to work with this recipe, but if you don’t have one, I’ve heard glass or ceramic pie tins work well too (or any round oven-safe dish). Feel free to keep your pancake simple, or jazz it up – make it savory with ingredients like cheese and ham, or sweet with apples or peaches.
It’s delicious either way – but don’t wait as long as I did to try it yourself!
Looking for more? Try this step by step for perfect over pancakes.
Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
Advertise on Platefull