From The Blog


Dutch Baby

From A Real American Breakfast. Click to find this and Cheryl’s complete collection of Exciting Cookbooks

For return on taste relative to effort, few breakfast dishes match Dutch babies, a poofy oven-baked blend of pancake, omelet, and popover. Variations on the theme reached a national audience through major twentieth-century cook­ books with a central European heritage, including Inna Rombauer’s early editions of Joy of Cooking. They are also known as German pancakes, a name that’s more appropriate perhaps but a lot less cuddly.

SERVES 2 to 4

¾ cup unbleached all-purpose flour
1 tablespoon sugar, optional
½ teaspoon salt 4largeeggs
¼ cup whole milk
2 tablespoons unsalted butter,
melted Confectioners’ sugar Lemon wedges
Fruit preserves or jam, optional

  1. Preheat the oven to 4500P. Generously butter a IO-inch skillet.
  1. Whisk the Hour, sugar if desired, and salt together in a medium Add the eggs and milk and whisk until well combined. Add the butter and whisk until it disappears into the batter.
  1. Pour into the prepared skillet and bake for 15 to 18 minutes, until puffed and golden. Serve the Dutch baby immediately, cutting with a knife or spoon into 4 wedges. (They will deflate as they cool.) Dust each portion with confectioners’ sugar and garnish with lemons for squeezing over the top. Add a spoonful of preserves to the baby if you wish.

Talented pastry chef Gale Gand grew up eating Sunday breakfast at Walker Brothers’ Pancake House in Chicago, which features a German apple pancake. She offers her own wonderful twist on it in Butter Sugar Flour Eggs (1999). Gale first melts 2tablespoons butter in the skillet. then adds ¼-inch-thick slices of 2 peeled apples and sautés them until tender, about 10minutes. She then stirs in 2 tablespoons packed light brown sugar until melted. The pancake batter is poured directly over the apples and cooked in the standard fashion, though Gale takes the pancake out of the oven just after it has puffed, sprinkles it with cinnamon and brown sugar, and then returns it to the oven to finish baking.