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Few breakfast dishes require so little effort and yield so much excitement as a Dutch baby. Simplicity is truly the name of the game here: pantry staples come together in a scorching hot cast iron skillet to yield a dish that’s both humble and, honestly, a bit dramatic. Low on clean up, big on impact, we are here for it. Metal Wire Mesh
A Dutch baby (also known as a German pancake or hootenanny depending on where you’re from) is a baked pancake that’s often made in a cast iron skillet. While it is similar to a type of breakfast pancake commonly served in Germany, the Dutch baby widely made across the US today hails from a Seattle restaurant in the early 1900s. It’s made from a simple batter of eggs, flour, milk, and sugar, and its texture and flavor are comparable to Yorkshire pudding. Dutch babies can lean sweet or savory and are often topped with seasonal fruit, herbs, soft cheeses, or thinly shaved ham.
A Dutch baby has a few key elements that set it apart from any other pancake. The cast iron skillet it’s baked in is preheated with the oven, creating a piping hot surface ideal for cooking the thin batter and achieving a great crust. Take a quick peek in the oven towards the end of bake time to catch the Dutch baby climb to an impressive height in a uniquely puffy pattern that’s pure culinary magic (and, well, eggs). While the Dutch baby deflates shortly after coming out of the oven, its layers slump into a puddle of more butter + powdered sugar for the ultimate pseudo syrup that perfectly mingles into all those nooks and crannies. You’ll hardly feel bothered that it’s no longer six inches tall because those layers are irresistible, the makings of a marvelously impressive breakfast dish fit for company. And you didn’t even have to wake up early to make it.
Chances are you’ve made a Dutch baby before. But if you want to make one that will really impress visitors, significant others, and tiny humans alike, here are our tried and true tips for success.
Tag @femalefoodie so we can see what you’re cooking!
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