So the Dutch baby is not actually Dutch, but American with origins deriving from the German pancake. According to Sunset magazine, the name “Dutch baby” can be credited to an American restauranteur’s daughter in the 1900s who mispronounced the word “Deutsch” (which means “German” in German) as “Dutch” and the rest is history.
The Dutch baby is actually more similar to a popover than a pancake since it is baked instead of fried. Plan to have the table set up with your desired accompaniments ready to go because as soon as the Dutch baby comes out of the oven, it will begin collapsing as it loses steam. I love the slightly crisp sides the best – smeared with a little bit of jam and dipped into maple syrup.
- 133 g milk
- 2 ea eggs
- 37 g sugar
- 1 g vanilla extract
- 1 g kosher salt
- 50 g all-purpose flour
- 1 tbsp butter or cooking spray to coat skillet
- Make the batter. Blend, immersion blend, or whisk together the milk, eggs, sugar, vanilla extract, and salt. While blending, gradually add in the flour until thoroughly combined.
- Prepare the skillet. Spray the cast iron skillet with cooking spray or melt 1 tablespoon of butter in the skillet to coat the bottom and sides.
- Bake the baby. Pour the batter into the skillet and transfer to the oven. Bake at 400°F, with the fan on, for 20 minutes. Serve immediately.
- Optional: Finish with a dusting of powdered sugar and serve with some jam and syrup on the side.