Wednesday, October 15, 2014

Dutch Babies – Almost as Easy to Make as Real Babies!

I had my first "Dutch Baby" in Chicago a few years ago, and have wanted to do a video on them ever since. I’ve always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name.

Sometimes called “German pancakes,” these have very little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as “Dutch;” a corruption of the word “deutsch.” So, save your emails saying they don’t have these in Germany or the Netherlands. We know.  

As I mentioned briefly in the video, I like to use a little less batter than many recipes call for. I think this provides the best crispy-to-custardy ratio. I topped mine with butter, lemon, and powdered sugar, but any and all traditional pancake toppings will work wonderfully. I hope you give these beautiful ‘babies” a try soon. Enjoy!


Ingredients for 4 small or 2 large portions:
3 large room temperature eggs
2/3 cup room temperature milk
packed 1/2 cup flour (really pack the measuring cup firmly with flour)
1/4 tsp vanilla extract
1/4 tsp salt
3 tbsp clarified butter
- Bake at 425 F. 20-25 min
* garnish with melted butter, fresh lemon juice (Meyer if you can find it), and powdered sugar.

52 comments:

mgh said...

It is actually a very German recipe. I am German and that's exactly how I learned how to make an omelette back then. Eggs, milk, flour, salt. But then we cooked it just like an omelette, i.e. we didn't put it in the oven but kept it on the stove top. We call it either Eieromelett or Eierpfannkuchen.

rancholyn said...

OMG...totally yummy looking...curious, why clarified butter? Thanks for another winner recipe..

Elaine Johanson said...

This is almost identical to what Swedes refer to as an 'oven pancake'. My grandmother used to make these to use up milk that was on the verge of spoiling. Sure brings back memories. I used to smother mine in strawberry jam because I hated pancakes as a kid.

Unknown said...

So when I poured the clarified butter into the pan, I apparently hit the smoke point and had a small kitchen fire. Uh oh.

Chef John said...

rancholyn, the milk solids can burn at these temps and give the pancake an off flavor.

ScienceSusan said...

That's Yorkshire pudding, but not cooked in the roast drippings. I'd let the batter fester on the counter for a coupla hours.

philogaia said...

Epiphany...um...I made and loved Dutch babies for many years until I gave up wheat for more than an occasional treat. American and all I also used to make Yorkshire puds, without ever making the connection...talk about compartmentalization! I was getting all excited about doing the occasional Dutch baby in a savory fashion but ScienceSusan reminded me that I have indeed done plenty of savory 'dutchbabies'. I will probably have to put this on my occasional treat rotation as I really loved both implementations.

BlueStarShines said...

My husband and I were planning on breakfast for dinner tonight, so this post couldn't have come at a better time. This came out AMAZING. I think tomorrow I may experiment with a savory version including chives, white cheddar and bacon. Thanks Chef John for all the inspiration!

Unknown said...

That's how the Finns do it too (no doubt due to Swedes ;<), Elaine. The looks and the texture seem to be almost exactly the same though I recall that we add sugar into the batter. It's hella good with some raspberries, blueberries and cloudberries.

SweetiePieLMK said...

I love the title of this blog post ^_^

H.Sadeghi said...

That was an amazing recipe for breakfast. Mine puffed superbly and was even crispier which tells me my oven is hotter than it appears.

I took a picture of it.
http://instagram.com/chefographer

It's so much fun cooking with you chef john!

Kel said...

I don't normally keep butter at home. Can I substitute the clarify butter with grape seed oil? Thanks.

Roz said...

Once again a home run, how do you do it? I served mine with cinnamon ice cream. Yummy!

SoTxBob said...

Agreed with Susan, swap the butter for drippings and this is Yorkshire Pudding.

Jim said...

For a savory version, I'm thinking of cooking some bacon, and using the bacon fat instead of butter? And then crumbling the bacon in the batter, or just sprinkling the bacon over it after it is done? Do you think that would work?

Albert said...

Can I use regular unsalted butter and just melt it?

miguel valencia said...

Chef John, it would great if you could do a video demonstrating how to properly season a cast iron pan. Yours in this video looks awesome.

Chef John said...

Yes, any oil will work, but the butter gives it a great flavor.

You don't have to clarify, but you will get that stronger, nutty, smoky brown butter taste.

Chef John said...

Bacon always works, in or on!

d09cb714-5621-11e4-a0da-dbc56ebffa0a said...

i don't have a cast iron pan. will an oven safe frying pan work?

Chef John said...

You can use any of oven safe pan, or baking dish, but the cast iron just works better, because you can get it so much hotter.

Chef John said...

You can use any of oven safe pan, or baking dish, but the cast iron just works better, because you can get it so much hotter.

Chef John said...

You can use any of oven safe pan, or baking dish, but the cast iron just works better, because you can get it so much hotter.

Wal Nascimento said...

I did it! And worked! I was so proud of myself... Thank you Chef. You are teaching me how to cook. And everybody who knows me has had serious doubts about my cooking learning skills...

Jennifer Sweet said...

I can't eat dairy of any kind so I used coconut milk instead of regular milk and coconut oil instead of butter. My experience with cooking and baking with coconut milk is that it's usually a pretty fine substitute for regular milk, but in custards like this, they don't rise as well as they would with regular milk. I tried popovers once with coconut milk and they just didn't...pop. Same thing here. It still tasted great, it was just kinda flat and dense. Still really good. I brushed it with a combination of more coconut oil, orange juice, and ginger-flavored simple syrup after it came out of the oven, dusted with powdered sugar, and dolloped with coconut whipped cream. It was delicious. Quick and simple breakfast for a weekend morning. Thanks, Chef.

Monica said...

Known as a Lancashire pudding in England and served as dessert, exactly sameas aYorkshire pudding that is. Served with roast beef and lashings of gravy.

Alex Mojcher said...

Chef, any reason that using unsweetened almond milk wouldn't work? I want to give it a go with that substitution!

KBary said...

I made this tonight and it was delicious! One of my most treasured kitchen tools is my cast iron skillet, inherited from my mom and very well seasoned. I've made Yorkshire pudding with the xmas prime rib for years, but that dinner involves a lot of last minute rushing to get everything on the table at once. The "baby" was part of a much simpler meal and I got to appreciate how easy it is to make. Thanks Chef John!

Chef John said...

Never tried almond milk and this, but it might work.

Tianaah95 said...

is there any healthier alternative to using butter and still getting amazing results with this?

tikky tumbo said...

Hi chef John, thanks for the video. Is the oven preheated? I want to try making this tomorrow. Thanks.

Chef John said...

Yes! Always pre-heat the oven unless otherwise instructed!

Kevin said...

There was a glorious fire in my cast iron pan after pouring in the clarified butter. I put it out with flour. Any idea why that happened? Perhaps it was pre-heated a little too well.

michelle said...

I have a 12" cast iron skillet. Apparently that was the wrong size to invest in, because every recipe I'm running across has specified every size under the sun except 12"...

Can you help me convert the recipe to suit a 12" skillet?

Chef John said...

That's tough since you'd have to add another egg, and scale up the other ingredients by another 1/3. I'd just try it in the larger pan to see what happens!

Hunie said...

My mother and I tried this today and it was fantastic! Thank you very much!
We also made the Korean fried chicken with the sauce.

Hunie said...

My mother and I tried this today and it was fantastic! Thank you very much!
We also made the Korean fried chicken with the sauce.

KMPopsicle said...

Can anyone help...is this using all purpose or self rising flour? Thanks in advance for any help and will be off to whip this up as soon as I know which flour to use (I'm assuming all purpose). Don't want to mess it up by assuming lol.

LittleChef said...

Thank you Chef John! My 11 year old loves to watch your videos and we just had to make this. We used Cashew Milk and it worked fine. This was quite tasty.

Rob said...

What do you think of adding diced pepperoni and shredded cheese into the batter to make a pizza baby? Possibly a small amount of tomato sauce as well. Are there any possible complications I should be aware of if I tried this?

If it could conceivably work would you make it an official food wish?

Dave Saunders said...

I made these the other day for my wife and I for breakfast. I used two 6 inch cast iron
skillets and put Blackberry compote on top It was delicious. Then last night I made these for
a dessert. I doubled the recipe and again used the 6 inch cast iron skillets only this time
used 4 of them. I also added 1/2 as much sugar as flour and they still puffed up nicely. I
didn't take any pictures, wish I had then I could have shared them with you. To serve them as
a dessert I placed a scoop of vanilla bean vanilla ice cream in the middle and drizzled some caramel on top
of that. They were a hit. Definitely a keeper.

Thank you so much Chef John you always have great recipes.

Joseph Brown said...

Thanks for the recipe! We have this for breakfast Sunday mornings. The kids LOVE it and want me to cook it every day. I doubled the ingredients used a bigger pan and it works perfectly. Thanks again :)

Jim Van Eaton said...

When I was younger I was a line cook in a pancake restaurant and we made these, but in several versions. Apple, cherry, and the plain Dutch, or German. If you make it with apples, add the apples to the pan before the batter, then half way through, add cinnamon sugar to the top and flip over, then finish and serve upside-down style.

suayres said...

My maiden name was Ayres (Susannah Ayres, Susannah for short), & coincidentally, I was introduced to this recipe by my favorite aunt as "David Ayres Pancake". They've become a family tradition, and it 's a well-loved one. Anyway, our favored family topping is "fried apples". To make, use one or two apples per person, depending on appetites; Granny Smith or Northern Spy apples are especially good in this recipe. . After peeling and coring the apples, slice them into thin wedges. Place 1 tablespoon of butter per apple in a suitable skillet. For each Apple, ass 2 tablespoons of maple syrup and two packed tablespoons of brown sugar. Season with cinnamon to taste, and cook apples until tender and caramelized. Delicious on a Dutch Baby, or waffles, or ice cream, or...? Bon Appetit! To quote the late, grande dame, Julia Child.

pat said...

cloudberries...? What are they and where can I get them?

Jamie said...

I found Meyer lemons at my fancy grocery store! According to the package, a lemon and a Mandarin orange got together and had a baby.

diosabbath said...

Just made it and it was so good. Thank you Chef John. This is one of many of your recipes I have made.

Therese-Marie O'Sullivan said...

Hi Chef John,

I have now made this several times and love that sound too! I keep envisioning filling those puffy little spaces with some kind of almond / cheesy flavor, sort of like a Dutch Baby / Cheese Croissant...
i tried putting Almond paste in the batter (grated it), but it lacked something. Do you have any ideas of how I can do this and what you would suggest I use for the flavor? BTW, I am already substituting Almond
Extract for the Vanilla Extract...
Thank you so much for your great videos––this is my go-to easy-peasy breakfast / brunch highlight for guests.

T-M O'S.

gripper999 said...

Wow. Another spectacular winner! I had brunch for 8 this morning. I quadrupled the wet ingredients, added 2 tbsp. sugar, used the milk solids from the clarified butter in addition to using whole milk, and blended in packed 1/2 cup fulls of flour until my batter was a thick crèpe/thin pancake consistency. I did let the batter rest about 30 min. I gave it a 30 second blend at the last minute. I used three enameled cast iron pans, 13", 12", and 10" and adjusted the amounts of batter to each pan to cover the bottoms. I have a very large gas oven and baked all three pans at 425 with the convection mode. They were (all three!) picture perfect at 22 min. or so and served 8 folks all at once. Thank you Chef John!

Daniel Lim said...

Hi Chef John,

Is it possible to use cake flour?

Thank You.

Joe Tart said...

Chef John, are you also a computer programmer? There is another man on YouTube who makes computer videos who sounds just like you! :)

Özgün said...

Came out very good. Tip: use a ribbed cast iron skillet for added waffle-like crunch at the bottom.