Pancake-Dutch Baby- USA #123

Pancake- Dutch Baby- USA #123

Believe it or not, this pancake originated in Seattle,Washington. I was quite surprised to learn that fact. The Dutch Baby was first introduced in the 1900s. It is, however, derived from the German pancake dish, Pfannkuchen.  It's similar to a Yorkshire pudding. A Dutch Baby is baked in the oven, rather than being fried on both sides on the stove top.  It is generally thicker than most pancakes.

Ingredients:

• 1/2 c. all purpose flour
• 1/2 cup whole milk
• 2 large eggs
• 2 T. sugar
• 1 tsp. vanilla extract
• 1/2 tsp. fine salt
• 2 T. unsalted butter
• Powdered sugar, maple syrup or jam for serving.

1. Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment.  Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds.  The batter will be quite loose and liquidy.
2. Leave the batter in the blender and set aside to rest 20-25 minutes.  This gives the flour time to absorb the liquid.
3. Meanwhile, heat the oven 425F. Place the skillet on the middle rack to warm along with the oven.
4. When ready to make the pancake, remove the skillet from the oven and place it on top of the stove.  Add the butter and swirl the skillet to melt the butter and coat the bottom and sides of.
5. Pour the batter into skillet on top of the butter.  Tilt the skillet if needed so that the batter runs evenly to all sides.  Place in oven.
6. Bake until the Dutch Baby is puffed, lightly browned across the top and darker brown on the sides and edges, 15-20 minutes.
7. Serve from the skillet while hot.

Results: I baked the Dutch Baby in a 10" cast iron skillet. Next time I'll use a smaller skillet. This puffed up beautifully.  It deflated when it was sliced. I served it with strawberries and then sprinkled confectioners' sugar over top.  It only served 2 piggy people.

Bottom Line: I will definitely make this again.

Please share with family and friends.  Thanks.