My First Dutch Baby Pancake

September 14, 2012
My First Dutch Baby Pancake - Sweet and Savoring

Blueberries in pancakes are never a bad idea.

We all know the standard breakfast items: eggs, pancakes, oatmeal, bagels, granola, yogurt, fruit, etc.  I enjoy all of these things, but it’s particularly exciting when I discover something completely new, yet related to a dish I already love.  What I’m referring to is a Dutch baby (named such, apparently, due to the similarity between the words “Deutsch” and “Dutch”; this is actually based on a German puff pancake).

When perusing other Dutch baby recipes online, I was surprised to discover sugar among the ingredients in Martha Stewart’s version.  Why, you may ask? Isn’t it true that I have a well-known sweet tooth? But the way I make it, sugar simply isn’t necessary.  One baking trick I learned in the past year is this: vanilla extract is wonderful for adding flavor and enhancing sweetness.  The last time Andy made chocolate chip cookies, he even reduced the sugar called for by half and put in twice the amount of vanilla (that’s vanilla extract mind you; I have never used vanilla flavoring). Delicious!

So! I sit here on this almost-fall morning and, though my expertise is limited, would like to present my Dutch baby recipe to you- taken  from this site and barely changed at all 🙂 (Note how I am the only commenter- this woman deserves more love!) One of the reasons I love making these for breakfast is how simple the ingredients are:

Just three eggs, 3/4 cup flour, 3/4 cup milk, 1/4 tsp vanilla, 1/4 tsp salt, and 2-3 tbsp butter

Easy-peasy and all things that are typically in the pantry already! If dairy milk isn’t for you, I’ve substituted in almond milk and it worked perfectly fine.  Also, as previously stated, I add in more vanilla for more flavor; squeezing some lemon juice into the mix is a nice addition as well.

Before anything else, preheat your oven to 425°F.  As it’s heating, take your 2-3 tbsp of butter and slice it into chunks. Then, pop the butter in a cast iron skillet or other oven-proof pan, and stick that in the oven until the butter melts.  That’s your first step.

That cute “Made in Yugoslavia” pan is also a yard sale score

Rather than using a bowl to mix the ingredients, through this recipe I discovered the art of using the good old-fashioned blender for things other than pesto and smoothies 🙂 Check out my yard sale-bought Osterizer Galaxie:

Just look at that piece of retro gold!

Puree? Whip? Liquefy? This baby’s got it all

(I was pleasantly surprised how much it shined once I sprayed the blender with some vinegar/lemon juice mix. This was taken slightly after that ;))

First, you blend the three eggs by themselves until they get nice and foamy:

Lots of little bubbles! That’s what you want

Next, you want to dump in the flour, milk, vanilla, and salt:

I also grated in some fresh cinnamon and nutmeg, whole lot of yum right there

And then blend all that together, until you have a nice frothy mixture.  Now, taking caution with the heat, check on your hot pan; the butter should be just melted and not burning (it can be a bit tricky to get that timing right). Slowly pour the batter into the pan:

All ready to bake!

Now, baking time will vary depending on your oven, and on what type of pan you use.  Cast iron skillets are wonderful because they retain heat so well and thus your Dutch baby will be done much quicker (15 min, tops)- with the pan pictured, I check frequently to watch as the pancake rises.  It’s fun to watch the little mounds form as it starts to look all lopsided 🙂 I usually take mine out around 20 minutes: you want the edges to be slightly firm to the touch and golden brown, and quite puffed up.

A Dutch baby I made in one of my mother’s pans

In the photo at the very top, I threw a handful of blueberries on top of the batter right before I put it in the oven to bake.  Other berries work well, too, but honestly, a well-made Dutch baby works well without any add-ins.  Some options for toppings are: lemon juice and powdered sugar, maple syrup and plain yogurt, honey, jam, more cinnamon, or anything you might normally put on your pancakes.  Something I haven’t tried making yet is a savory Dutch baby; when I do I’ll let you know! I’m sure things like a nice flavorful cheese and fresh herbs would make a wonderful Dutch Baby dinner.


Coming up next: A series of photos and commentary on some vintage cookbooks I recently happened upon.  I hope you all have a lovely Friday and I’m so glad you stopped by!

“‘When you wake up in the morning, Pooh,’ said Piglet at last, ‘what’s the first thing you say to yourself?’ ‘What’s for breakfast?’ said Pooh. ‘What do you say, Piglet?’ ‘I say, I wonder what’s going to happen exciting today?’ said Piglet. Pooh nodded thoughtfully. ‘It’s the same thing,’ he said.” —A.A. Milne

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  • Sue September 14, 2012 at 9:40 am

    Your Dutch baby was delicious when we had it in Maine. I should make it at home, we all know how much of a breakfast freak I am!

    • Christy September 14, 2012 at 5:07 pm

      Yes, make it! Experiment with different add-ins and report back post haste 🙂

  • Mandy September 14, 2012 at 3:21 pm

    Dutch Babys are hands down my favorite breakfast food to make. I’ve always made them with apples though. Since the apple layer floats to the top, it makes for an interesting texture. You have to cook the apples a bit beforehand though obviously, so they soften up a bit, which is not as simple as throwing in a handful of berries.
    I never though to use a different fruit, I’ll give that a go next time. I do use a little sugar for mine, but barely any.

    • Christy September 14, 2012 at 5:08 pm

      Yay! I can’t believe I never knew about them a year ago. Thanks for the apple suggestion, that sounds like it would be delicious.

  • Susie September 14, 2012 at 4:41 pm

    mmmmmmm….. Dutch Baby is what’s for breakfast this weekend! I can just imagine the wonderful aroma wafting through the house…extra vanilla, fresh peaches and perhaps some cream.

    • Christy September 14, 2012 at 5:09 pm

      Nice to know I’m influencing what people are eating 😉 And peaches! Another great suggestion- love you Aunt Susie!

  • Jocelyn Pascall September 14, 2012 at 8:47 pm

    I LOVE dutch babies and this one looks amazing. Your pictures just literally made me hungry. It might be breakfast for dinner tonight 🙂

    • Christy September 15, 2012 at 12:08 am

      Hi and thank you! I checked out your blog and bookmarked it; I think just the name alone was enough to lure me in 🙂

  • Sydney @ The Crepes of Wrath September 17, 2012 at 10:08 am

    I’ve never made a Dutch pancake, but I have enjoyed plenty of them in restaurants! It’s probably about time for me to get one going in my own kitchen.

    • Christy September 17, 2012 at 12:10 pm

      So glad to see you here, Sydney! I love your blog (gorgeous new-ish layout!), and would love to see any Dutch baby photos you might take in the near future 🙂 And the fact that I haven’t seen them on any restaurant menus must be a sign that I need to spend more time down in the city, darn it.

  • Michael J. McCoy September 27, 2012 at 9:17 pm

    I have a bunch of Oster appliances. Have several Kitchen Centers with various accessories. Makes the best ice cream I have ever had. Love my blenders use them all the time. Seem to have better power than the new stuff. Will be using one to make this recipe. Looks delicious!!!!!!!!

    • Christy September 27, 2012 at 10:17 pm

      Thanks, Michael! It’s pretty hard to mess up this recipe, let me know how yours turns out 🙂

      Also love my blender and see no reason to upgrade. If it ain’t broke…

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