feed me sweet
Recipe: Dutch Baby, an ultra-fluffy oven-baked pancake
A Dutch Baby is an ultra-light American pancake that is baked in the oven. It puffs up completely in the baking dish, then sinks a little again when you take it out of the oven. The hollow shape of this airy pancake is perfect for spooning in fruit, pouring in a little pond of syrup or filling with pieces of apple and cinnamon sugar.
door Sabina Posthumus
Dutch? Think again
A Dutch name, but Dutch roots? Not at all. Story goes that the Dutch Baby was first baked at Mama’s Café in Seattle, a typical family restaurant. And instead of in a frying pan, this pancake was baked in the oven. Mama’s popular breakfast was served with fresh fruit, sugar and syrup on top. What Dutch has to do with it, Joost knows, but it sure is delicious!
How to make a fluffy Dutch Baby
- Preheat the oven to 220 degrees.
- Blend the eggs, flour, milk and sugar. The mixture should be completely smooth, with no lumps.
- Place a baking dish, preferably a beautiful cast-iron pan, in the oven and let it get piping hot.
- Take the hot baking dish out of the oven (careful with your fingers) and melt the butter in it. Then pour the batter into the dish and slide it into the oven.
- Bake for 20 minutes, until your Dutch Baby has puffed up completely. Turn the temperature down to 150 degrees and leave it for another five minutes.
- Put the pan on the table and cut a slice of the Dutch Baby for everyone.
