In the early 1900s, Victor Manca, owner of Manca’s Café in downtown Seattle, began making miniature, puffy versions of a Pfannkuchen, a German (Deutsch) pancake that was baked in the oven rather than fried. One of his small daughters mistook “Deutsch” for “Dutch,” calling their mini-versions “Dutch Babies.” The name stuck! My mother has been making the larger version for our Fat Tuesday dinner ever since she discovered the recipe in Sunset Magazine. Definitely a favorite!!
Dutch Baby
1 stick or 1/2 cup (113 g) unsalted butter
4 large eggs (228 g)
1 cup (120 g) all-purpose flour
1 cup (244 g) whole milk
1 tsp Diamond Crystal kosher salt
Preheat oven to 425° F. Cut butter into chunks and place in a 9″x13” baking pan or large (13”) cast iron skillet, and put the pan or skillet in the oven to melt butter. Don’t let it brown.
It’s easiest to make this pancake batter in a blender or use a hand mixer or eggbeater. Whip the eggs until they’re light and frothy. Add the milk and salt and whip thoroughly. Add the flour slowly, whip thoroughly. The batter should resemble very heavy cream and be completely smooth.
When the butter is completely melted in the pan and before it begins to brown, pour in the batter. Bake for 25 minutes or until the pancake puffs up and the tips of the peaks begin to brown.
Serve with any combination of the following:
Powdered sugar and fresh-squeezed lemon juice
Sour cream or crème fraiche
Fresh fruit
Jams or jellies
Real maple syrup
Applesauce
For a nice variation, slice apples or pears and brown them in the butter slightly, then pour the batter on top and bake. The pancake won’t puff up as much, but the baked fruit is wonderful.
Recipe Credit: Sunset Magazine, January 1971
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