When we were growing up my Mom always made us the best Dutch Baby recipe for breakfast. We ate more dutch babies than Oats, buns, and waffles combined! While completely glamorous and unique looking, a dutch baby is shockingly easy and fast to make. In fact, it takes only about 30 seconds to whip up and another 20 minutes of baking time. A Dutch baby is the perfect way to feed a small crowd on a busy morning. It also makes an awesome Mother’s Day breakfast or brunch!
Whenever I see a photo of a Dutch Baby pop up I am immediately transported to our childhood kitchen. I am back to watching in awe as my Mom pours bubbling batter into a sizzling buttered skillet. Then the magic of the oven transforms the batter into a crisp yet tender puff of deliciousness. She always served the dutch baby with lemon juice and and a sprinkle of sugar.
A Dutch baby, also known as a German pancake, is essentially a puffed up skillet pancake with crisp outer edges and a slightly custard middle bite. It is like a cross between a crepe, popover, and a pancake. And it is epic. If you have never tried a Dutch Baby then you should make this recipe ASAP!
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With Mother’s day just a few days away, I am in mom mode. I’m reminiscing about my childhood memories with my own Mom while also reflecting on the last 5 years of being a Mom.
The girls and I went to the Missouri Botanical Gardens yesterday. It’s full on Spring with the birds and the bees. And more bees. While visiting the children’s garden, we were chased by more bees in five minutes than I ever want to see in my whole life. At one point I felt like a contestant on Survivor. I had to hold Tilly on my hip and Bea’s hand while running with them across a netted tight rope to get away from some bees. Did I mention that I am terrified of heights?!
Then once off the tightrope net thing, I was holding both girls on each hip while trapped on a bridge. More like, they were clutching me for dear life. And when I say trapped, I mean that there were angry bees on either side of the bridge. We definitely stumbled upon a nesting area. I would start going to the left and bees came full on center so we couldn’t move. And as the bee standoff would begin we all screamed and began running to the other side of the bridge. Where more bees were blocking us. This resulted in more clutching and screaming. Bea was yelling for help. Tilly was crying. And I was thinking, OH F*** while trying to put on a Mom bravado for the girls! Ok, I screamed just as loudly and was clutching them back. But I was prepared to take the stings instead!
Finally, one bee swerved and I took the girls and RAN! We made it without stings. But I officially am done with the gardens or anything outdoors until mating season is over.
But this is one heck of a Children’s Garden, let me tell you! You should totally visit one day!! Especially if you want practice for any kind of competitive reality show, ha!
Back to the best breakfast or lazy brunch recipe ever! A Dutch baby is also called a Bismarck or Dutch puff or German pancake. It is essentially a skillet popover meets crepe. It is baked in the oven rather than cooked on a griddle.
Even without the use of leaving agents like baking soda, a German pancake will puff up around the edges once blasted with heat.
The history of this breakfast treat goes back to around 1940-ish. They were first served at restaurant called, Manca’s Cafe in Seattle. Even though these are inspired by German pancakes, they were named “Dutch Baby” by one of Victor Manca’s daughter, who is presumed to have Americanized Deutsch into Dutch. Find out more on Wikipedia.
Whatever you decide to call them, these Dutch Puffs are extraordinary and so simple to put together.
How to Make a German Pancake
The only special equipment used for these dutch puffs are a cast iron skillet and a blender. Make sure to use high heat resistant pot holders or gloves when handling the skillet, as it gets HOT!
Preheat the oven to 400 degrees. Allow your cast iron skillet to heat up for a few minutes. Meanwhile, melt some butter. Set aside a couple tablespoons of butter for the hot pan.
In a blender, put in your eggs first. Give it a whir until frothy. Then add the rest of the ingredients and blend for about 30 -45 seconds, until smooth and no lumps remain. Note that for a slightly nutty taste, use half white flour and half wheat flour.
Then use your heat proof gloves to remove the skillet. It will be very hot. Then set on a heat resistant surface or pad. Put the pats of butter in and let it melt and sizzle.
Then pour in your dutch baby batter.
Then put the skillet back into the oven for about 18-20 minutes, until the dutch baby is puffed up and ready. Do not open the oven while it cooks or it will deflate and never puff again!
Then serve with berries and a dusting of powdered sugar. Or any other topping you love! If you make these make sure to share this recipe, pin the photo, and tag me with @ritzymomblog on Instagram for a chance to be featured on my stories or feed!
A cross between a popover and a crepe, a dutch baby is cooked in an oven for crisp edges and a slightly custard center. Whipped up in 30 seconds and baked for 20 minutes. Perfect for breakfast and brunch for a small crowd!
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 3 tablespoons butter melted
- 3/4 cup Flour try a mix of wheat and AP
- 3/4 cup milk
- 1/8 teaspoon salt
- 1 Tablespoon sugar
- pinch ground cardamom OR ground nutmeg optional
Preheat oven to 400 degrees. Set cast iron inside to heat up for about 5-8 minutes.
Right before the skillet is ready to come out, make your dutch baby batter. Put eggs into the blender and blend until frothy.
Then Just add all other ingredients (except skillet butter). Blend for about 30-45 seconds, until smooth.
Then use heat resistant gloves or pot holders to remove the hot skillet. Put in reserved butter and allow to sizzle and melt, swirling pan.
Pour over the batter.
Put back in oven for about 18-20 minutes. Don't open oven!
Then remove and serve with berries and whipped cream or maple syrup.
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