Lemon Dutch Baby Recipe {Video} - Tammilee Tips (2024)

FAQs

Why is my Dutch baby eggy? ›

If you would like the inside of the finished dish to be a little less "egg-y" then cut the number of eggs down to 3, and many many reviewers also found that just 3 Tablespoons of butter worked better for them.

The pan doesn't have to be cast iron; you can use any oven-safe pan or baking dish of a similar size. I've even done them in a pie dish!

The magic that makes that Dutch baby pancake rise to its signature heights is simple: Steam! The combination of air that's whipped into the eggs when you mix the batter and the super hot cast-iron skillet (and oven) create the conditions needed for the lift we love.

A Dutch baby is very similar to a Yorkshire pudding, with a few differences: the Yorkshire pudding is more likely to be baked in individual servings, the pan is usually greased with beef drippings, and the result is rarely sweet. Dutch babies are larger, use butter rather than beef fat, and are frequently sweet.

If the pancake was a little flat it is most likely that either the oven or the skillet (or other pan) was not hot enough. If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise.

The high oven heat causes the batter to puff up, and it naturally deflates once removed from the heat. How do I prevent the pancake from sticking to the skillet? Make sure your skillet is well greased with butter or oil, and it's adequately heated before pouring in the batter.

Your food will stick and burn. You will have to scrub, scrape, etc. until the food debris is removed. Seasoning a cast iron pan is very simple and should take about 30 mins or so.

Cooks for generations didn't use soap on cast iron pans because the soaps were made with lye and vinegar, two ingredients that will absolutely strip the seasoning and can even damage the pan's iron. Today's aerosol oven cleaners are often made with lye or sodium hydroxide.

Assuring doneness will also prevent it from deflating too quickly. The longer you let it bake 20-22 minutes the puffier and more stable the Dutch baby will be.

Many credit Seattle's Maca Cafe for adapting the recipe in the early 20th century. Legend has it that when Victor Maca's daughter first saw the German-derived dish, she mispronounced Deutsch (“German”) as “Dutch,” and the Dutch baby was born.

What is a Dutch baby food called? ›

German Pancakes (Dutch Baby Pancakes)

Bake in the oven for breakfast, brunch or dinner, these golden brown pancakes are hot and puffy on top with a yummy custardy bottom.

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

On the opposite side of the breakfast food equation is the dutch baby, which is a popover or bread pudding that can be filled with fruits or maple syrup. Basically, like a frittata is a quiche without a crust, a dutch baby is like a quiche without the egg filling.

A Dutch baby is basically a giant pancake, though I'd say it's slightly less fluffy and more chewy. The batter is poured into a heated cast iron skillet with melted butter. No leavening agent is needed, as the oven's high temperature steams the eggs and milk, causing it to rise and puff up. …

Why Didn't My Dutch Baby Puff Up? Like popovers and Yorkshire pudding, the thing that gives Dutch babies their signature puff is steam. In order for that steam to work the pancake into its signature peaks and valleys, you need two things: enough air in a well-developed batter and a piping-hot pan and oven.

Sometimes referred to as a Bismark, these pancakes were first served in the States in the early 1900s at Manca's, a diner in Seattle that eventually closed in the 1950s. The owner's daughter coined the name, “Dutch Baby,” presumably the result of an Americanization of Deutsch into Dutch.

Dutch Baby Ingredients

Eggs and milk: This light and fluffy Dutch baby recipe starts with two eggs whisked with milk. Flour: All-purpose flour lends structure and helps hold the batter together. Seasonings: These sweet Dutch babies are flavored with nutmeg and a pinch of salt.