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We love Dutch Babies and pannekuchen! These aren’t supposed to have extra egg whites, vanilla, or spice in them.
I am surprised at how many people refer to these as Swedish or Norwegian pancakes. I’ve never seen this in any of the Scandinavian cookbooks I have or have read (and there have been a LOT!). My dad’s mom was 100% Norwegian and his dad was 100% Swede, both of whose parents were born and raised in their native countries and emigrated to America in their late teens. Yet they never heard of these until a German restaurant opened in Minneapolis called The Pannekuchen Haus in the late 1970’s, where these were a specialty. That’s the first time we had them, and been fans ever since. We grew up with Swedish pancakes that were just a bit thicker than a crepe. But we ate them with butter and syrup, not berries.
I made this following the directions almost exactly as it said. My eggs were small so I used three plus the egg white. I added a bit of nutmeg. A preference of mine is to always use nutmeg when using cinnamon. The main difference though came from reading about how they tend to fall. I used self-rising flour for the plus 2 tablespoons of flour. It was light and fluffy and it held that texture even when cutting into it. While I don’t know what they should be like, the one I made is delicious!
Although I believe the pancake tastes great, I find the name quite insulting as a Dutch myself. How on earth does this pancake being called “Dutch baby” or “German pancake”. Those are two different countries!
Hi Diah, “dutch” in this case, and in many cases in the English language, is derived from “Deutch” which is German for the word German. No need to take offense.
Well said. A true diplomat and historian.
Actually, the Dutch Baby was originally so named because it was made in a smaller pan than the German pancake or pannekuchen. I have 40+ year old recipes for each; the only real difference is the pannekuchen has double the ingredients of the Dutch baby and is made in a large 10-12″ (usually cast iron) skillet, while the Dutch Baby calls for an 8″ pie pan.
I made this today. My oven is very hot, so I always need to adjust cooking times and temperatures. I decided on 170 C for 20 minutes. I put on my timer and went upstairs to finish painting my son’s room. Unfortunately, I didn’t hear the timer.
I came downstairs about 25 minutes later to this wonderful smell. However, when I opened the oven, I could see a burnt offering. I was so disappointed. I scraped it out of the skillet and put it onto a plate and was about to throw it into the bin.
Then I discovered the underneath wasn’t as burnt as the rest. I started to nibble on it and the next thing I was pouring maple syrup and blueberries all over it and drooling. Hubby and daughter came in and fought over the black bits. Even the dog had a little bit!
I’m going to cook it again tomorrow. This time I will keep an eye/ear on the time.
This is odd, I know, but I do not have a blender. Would an electric mixer or whisking by hand work? Or a food processor?
Hi Sophia, You could totally use a food processor or mixer. :) You want to incorporate some air, so if you try whipping it by hand you might end up with pitcher’s elbow!
Made just as written, no blender so I used a whisk, works just fine as long as you use a big enough bowl to really whip it. Love the addition of buckwheat , will do that again even for a sweet version. DH calls this a Dutch Blini .
Oh me oh my! Adding Dutch baby to the top of our breakfast menu! Thanks!
I had never heard of Dutch Baby before, but was so intrigued that I had to try it. This is so incredibly delicious. Reminded me of a popover. Will definitely surprise DH with this recipe. Thanks so much for sharing!
This is our regular Sunday AM breakfast. I heat the butter in the heating pan and top it with fruit & cinnamon sugar before baking. Fruit is usually apple slices or sometimes cherries with almond extract in the batter. Plum halves are delicious too.
Yum! I love making those, but in an even easier method. I melt butter in a 9×13 pan in the oven, then mix up the batter (mine is simpler with 6 eggs, 1c flour, 1c milk, and a pinch of salt) and then pour it into the hot buttered pan. In the oven for 18 minutes on the dot and it’s done! We love with maple syrup or strawberries :)
wow! thanks a lot for the recipe! It was the first time i made dutch baby and it turned out to be really good!
Um, the first time I made a Dutch Baby, it did NOT come too good! So we go to a local (rather famous) restaurant the Original Pancake House when I want a Dutch Baby. Problem. They are 12 bucks a piece!! I mean, I have to start saving for my retirement here. So I’m giving myself a do-ver and I’m trying these again!
Thanks Elise for a fabulous recipe. According to my teenage kids it has officially surpassed my famous orange zest/vanilla/maple syrup/ice cream French Toast! ;)
I am happy to say that I aced it the first time (25 min.) and the second time it rose even more (30 min.)! I added a few personal touches, which I will share with you:
1- I prepared the batter first, in a blender, with all the ingredients straight from the fridge. I added a pinch of nutmeg, a half-teaspoon of lemon zest and a pinch of baking powder to the above recipe.
2- While the batter was warming up to room temperature I poached 2 peeled peach halves in simple syrup (water and sugar) and flavored it with vanilla and a hint of cognac. I let it boil until the liquid turned to a syrup (about 20 minutes), reserved the peaches on aluminium foil (parchement paper works too), and saved the syrup in a small saucière.
3- I served the Dutch Baby with assorted cut fruits and sprinkled some powdered sugar and some lemon zest, then drizzled the peach-cognac syrup on top of everything.
Maybe it’s my oven but I pre-heated it to 475F for best results, then cooked the pancake at 425F for 25 minutes (softer pancake) and 30 minutes (rose 5 inches out of the pan!).
Oh! Almost forgot! I placed the poached peach halves in the middle of the pan just before pouring the batter.
So funny, I just burned my hands on my pan right before I read in the directions to watch out for the hot pan. I use an All Clad woc type of skillet and it works fine. Making these for Father’s Day today and tomorrow because they make my husband so happy. I have also doubled the recipe and baked them in 4 cake pans for the whole family and it worked fantastically. I omit the cinnamon.
Listen all you cooks out there, this is the ONLY recipe for Dutch Baby to be trusted. Prior to finding this one, I tried 5 others. They were all too eggy, even the one that proclaimed not to be. The only way to reduce egginess is to use less eggs! And this one does that.
There are subtle signs in a recipe that indicate a good cook. Adding 2 tbsp of flour to the standard measure of 1/2 cup told me that some experimentation had taken place – to achieve just the right texture.
This recipe is WONDERFUL. The only change I made was to double the vanilla and cook 7 minutes longer (but that might be because my oven temp is not true). Just keep an eye on your Dutch Baby and don’t remove it from the oven until it’s puffy in the MIDDLE, not just around the edges.
Thank you for a sublime breakfast dish!!!
Helen, so glad you liked it. ~Stephanie
I must have done something wrong because mine was not done on the inside. The outside looked just like yours, beautiful, but mine rose even higher than the one in the picture. I checked oven temp and all but found nothing that I could pin point that I did wrong. Until I know what I did wrong I will not want to attempt it again. The done parts on top was delicious.
Made one this morning. Delicious! Cooked up some apple slices in butter, brown sugar and cinnamon and put on top, so yummy. Thanks for the great recipe.
Amazing rise on the sides — about 4 or 5 inches — and it didn’t collapse very much after removing from oven. It has the most lovely amazing taste — soft & crispy parts, sweet and savory — I ate it without any additions. Delightful mild taste. Truly a “fun” thing to make, especially for kids…..
We use a recipe similar to this, called “David’s Sunday Pancake”, from a cookbook published by Elmira College, Elmira, NY, in the 70’s. It’s our traditional Christmas morning breakfast. Yum.
I just made this today and we loved it! My two-year-old was disappointed hat his slice had finished, and he kept asking for more. He even preferred it over blueberries which I was surprised with since he loves fruit so much. Banks for sharing the recipe!
I know this as “Big Dutch Baby”, but big or not this is one of my favorite breakfasts… Powdered sugar, a sprinkle of nutmeg and some warm maple syrup. Oh yeah and don’t forget the bacon on the side. YUM
Regarding my Delevan Lake, WI endorsement earlier. The name of the restaurant is Millie’s not Martha’a and they call it a German Apple Pancake there. Sorry for misinformation. (After 40 my memory bank got too full.)