Dutch Baby Pancake

There are few meals I appreciate more than a quick breakfast. This Dutch Baby Pancake can be made with one bowl and one pan.

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The Story

This recipe came to me from my friend, Linda. She got it from her friend Ruth Ann.

Many moons ago I was fresh out of a diploma program on Sustainable Food Production. After finishing the course I moved out to a sheep farm for lambing season. Then I spent the summer volunteering with the Americorps with a community garden program. At the end of the summer I found myself living and working on a small grass-based dairy farm.

The farm only had a few cows, about seven at the time. They had been cutting back on milking for a while and just maintained a few raw-milk customers. They also raised and sold eggs at the local co-op and had pork out on pasture.

Even though it was a small dairy operation, it was still a dairy operation. I was up just after five. We’d have a quick bite of toast, then it was out to milk cows in a New Zealand pit parlour. The kind where the cows are standing over your head and their udder is just above eye level. Yes, this is as poop risky as it sounds. Always where a hat with a bill and rain coat.

After chores and milking were done we’d head into the house for actual breakfast. This recipe, called “Dutch Eggs” on the recipe card was a regular farm breakfast.

Ingredients for a Dutch Baby Pancake

Part of why I love this recipe so much is the simplicity of the ingredients. There’s nothing fancy here and the average farm or homestead can likely grow most of the ingredients themselves.

• 4 Eggs
• 1 Cup of Milk
• 1 Cup Flour
• 1/4 Tsp Salt
• 1-2 Tsp Cinnamon to taste
• 1/3 Cup butter

Supplies to make Dutch Baby Pancakes

This recipe is to make a 13×9 cake pan. If you’d like to halve the recipe (though I wouldn’t unless you are breakfasting for one) you can use a 9 inch pie plate.

• 13×9 baking pan (glass preferred)
• Large Mixing Bowl
• Whisk
• Rubber Spatula
• Optional – 9 inch pie plate

How to make a Dutch Baby Pancake

Begin by preheating the oven to 450 degrees F.

Place the butter in the 13×9 pan and put it in the oven.

Combine four eggs, one cup of milk, one cup of flour, 1-2 teaspoons of cinnamon, and 1/4 teaspoon salt. Whisk until smooth.

Once melted, stir the butter into the pancake. If the oven isn’t preheated to 450, return the pan to the oven to let it continue heating in the oven. Do not add any additional grease to the pan, especially not the sides.

Once the oven is up to temperature pour the batter into the hot pan and return to the oven.

Bake for twenty minutes.

Toppings for Dutch Baby Pancakes

The traditional way to serve these is with powdered sugar sprinkled on top and fresh wedges of lemon to drizzle. We eat them most often with maple syrup.

Apples stewed with cinnamon and sugar make another delicious option for pancakes.

Tips for making Dutch Babies

Find a handsome Dutchman and fall in love.

No wait.

• Use a piping hot pan.
• Don’t grease the sides. Just like making an Angel Food cake, the batter needs to be able to climb the sides of the pan. If you butter it the batter can’t climb.
• Watch out for hot butter. If you forget you’ve got the butter melting the pan like I tend to do, that butter is going to come out popping and sizzling. Be warned!

What do Dutch Baby Pancakes Taste Like?

They have a nice crisp edge with a fluffy, almost cream puff pastry like texture.

If you end up with denser slice from the middle, they tend to taste more like a very yummy piece of French Toast.

How long do Dutch Pancakes Keep?

Store these in an airtight container in the fridge for up to two or three days. I like to fold the thin pastry in half and put it in the toaster to heat and re-crisp it up.

More Farmhouse Breakfasts

Overnight Waffles

Overnight French Toast

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