My husband loves sweet things at breakfast, and the richer, the better. Dutch babies are a particular favorite of his and this was his Father’s Day breakfast request this year.
Contrary to what the name implies, the Dutch Baby, also sometimes called a German Pancake, appears to have originated in Seattle in the first half of the 1900s at a restaurant called Manca’s. Similar to Yorkshire Pudding, Dutch babies are typically sweet rather than savory and are a type of popover. They are very easy to make and pair well with syrup, whipped cream, fruit, or chocolate.
This recipe is a bit chewier and richer than most due to the use of half-and-half instead of milk. It’s a rich and easy to make breakfast that puffs impressively in the pan.
Fruit, syrup, preserves, confectioners’ sugar, cinnamon sugar, squeeze of lemon, chocolate sauce or whipped cream
Instructions
1. Preheat oven to 425 degrees.
2. Combine eggs, flour, milk, and sugar until smooth.
3. Place butter in a cast iron 10-inch skillet oand place in the oven. As soon as the butter has melted, add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
4. Remove pancake from oven, cut into wedges and serve at once top with toppings of choice.
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