{"id":5046,"date":"2021-02-08T13:50:16","date_gmt":"2021-02-08T18:50:16","guid":{"rendered":"http:\/\/recipephany.com\/?p=5046"},"modified":"2023-08-08T11:26:11","modified_gmt":"2023-08-08T15:26:11","slug":"jennifers-dutch-babies","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=5046","title":{"rendered":"Jennifer’s Dutch Babies"},"content":{"rendered":"

If you like popovers, you\u2019ll love these babies. These eggy, pie-shaped puffs need only a squirt of lemon juice, a shake of confectioner\u2019s sugar, and some fresh fruit or jam to make a dramatic breakfast entrance.<\/p>\n

But \u201cDutch\u201d Babies?<\/p>\n

Some say the name came from a corruption of \u201cDeutsch,\u201d since they resemble German pancakes. The Dutch also make Pannenkoeken <\/em>with a similar batter, although they look more like crepes.<\/p>\n

Frankly, these are likely neither German nor Dutch. We contend that Dutch Babies are really Yorkshire Pudding in disguise. They\u2019re sizzled in butter instead of meat drippings,\"\"<\/a> and served for breakfast instead of with meat and gravy for dinner. If you wonder how a puffy pancake could be related to something called Yorkshire Pudding, keep in mind that this savory British side-dish used to be more aptly named \u201cYorkshire Puffs.\u201d<\/p>\n

Leave it to good old American ingenuity to turn it into a breakfast sweet. In the early 1900s, Manca\u2019s Caf\u00e9 in Seattle, Washington, claimed it took the German Pfannkuchen<\/em> and created the \u201cDutch Baby.\u201d<\/p>\n

But we believe the Dutch Baby\u2019s roots are in the UK. I had a plate-sized Yorkshire Pudding filled with steak and kidney stew along our hike through the North York Moors National Park. Even in that dimly lit pub, underneath all that brown gravy, it looked just like a Dutch Baby.<\/p>\n

Jennifer Pieszak introduced us to Dutch Babies when our kids were little, and we all went nuts over the eggy pancake with a puffy crust. Jennifer had her first Dutch Baby encounter during college when her MIT classmate Kate Stohlman (n\u00e9e<\/em> Malcolm) took her to visit a family friend, Florette, in Western Massachusetts. Jennifer wrote down Florette\u2019s recipe (see below) in the same spiral notebook containing her spectacular \u201csignature dessert\u201d featured in The Best Cheesecake in Chicago<\/a>.<\/p>\n

As for variations, Jennifer suggests tossing some blueberries or cherries into the batter. She also makes a version with sauteed apples and cinnamon as the base before adding the batter.\u00a0\u201cTotally delicious,\u201d she said, adding in the spirit of full disclosure, \u201cbut it will not puff.\u201d\"\"<\/a><\/p>\n

My daughter Claire noticed there is no salt in the batter. We have traditionally used salted butter for the pan, which seems to do the trick. But should we add more?<\/p>\n

\u201cThe batter does not include salt, which can add fluffiness by helping relax the protein strands in eggs,\u201d said Jennifer. \u201cSince I use unsalted butter, and since I like things a little saltier, I usually sprinkle a little flaky Kosher salt into the melted\u00a0butter before adding the batter.\u201d<\/p>\n

Jennifer, whose life sport is sculling, will whisk up a batch of Dutch Babies for herself on days that she trains.\u00a0 \u201cA two-egg version in a nine-inch Pyrex pie plate\u00a0baked in the toaster oven makes a great second breakfast after rowing!\u201d she said.<\/p>\n

Many cooks find popovers tricky, but Dutch Babies are easy and pretty much foolproof. They use basic pantry staples, whip up quickly, and come out delicious whether or not they puff up high. With such a success, we\u2019re surprised there aren\u2019t more countries trying to claim them.<\/p>\n

Jennifer\u2019s Dutch Babies<\/span><\/strong><\/h3>\n

For pan:<\/em><\/p>\n

    \n
  • \u00bc cup butter or less, to taste<\/li>\n
  • Kosher salt to taste<\/li>\n<\/ul>\n

    For batter:<\/em><\/p>\n

      \n
    • \u00bd cup flour<\/li>\n
    • \u00bd cup\u00a0 milk<\/li>\n
    • 2 eggs<\/li>\n<\/ul>\n

      For topping:<\/p>\n

        \n
      • Confectioner\u2019s sugar<\/li>\n
      • Lemon juice<\/li>\n
      • Optional: fresh fruit and\/or jam<\/li>\n<\/ul>\n
          \n
        1. Preheat oven to 425\u00b0 F. Place butter in a cast iron fry pan or Pyrex pie plate and put in oven to melt. Watch to make sure the butter doesn\u2019t burn, and remove the pan when the butter has just melted. Sprinkle in a little Kosher salt to taste.<\/li>\n
        2. Mix batter quickly while the butter melts. Whirr eggs in blender at high speed for 1 minute. Then add milk and flour and blend 1 more minute.<\/li>\n
        3. Pour into the hot pan or pie plate and bake until all\u00a0puffy and crisped at the edges, about 15-20 minutes.<\/li>\n
        4. Sprinkle with lemon juice and dust with confectioner\u2019s sugar. Top with fresh fruit and\/or jam if you want. Slice into wedges and serve.<\/li>\n<\/ol>\n

          Use this guide for larger batches using larger or multiple pans. It follows the ratio of <\/em>1 egg : \u00bc cup flour : \u00bc cup milk per serving,<\/em><\/p>\n

          Butter \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Eggs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk and Flour<\/strong><\/p>\n

          \u00bc cup\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a02\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00bd cup each<\/p>\n

          \u00bc cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00be cup each<\/p>\n

          1\/3 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 cup each<\/p>\n

          \u00bd cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 5\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\u00bc cups each<\/p>\n

          \u00bd cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\u00bd cups each<\/p>\n

          Adjust baking times accordingly.<\/p>\n","protected":false},"excerpt":{"rendered":"

          If you like popovers, you\u2019ll love these babies. These eggy, pie-shaped puffs need only a squirt of lemon juice, a shake of confectioner\u2019s sugar, and some fresh fruit or jam to make a dramatic breakfast entrance. But \u201cDutch\u201d Babies? Some say the name came from a corruption of \u201cDeutsch,\u201d since they resemble German pancakes. The Dutch also make Pannenkoeken with a similar batter, although they look more like crepes. Frankly, these are likely neither German nor Dutch. We contend that Dutch Babies are really Yorkshire Pudding in disguise. They\u2019re sizzled in butter instead of meat drippings, and served for breakfast instead of with meat and gravy for dinner. If you wonder how a puffy pancake could be related to something called Yorkshire Pudding, keep in mind that this savory British side-dish used to be more aptly named \u201cYorkshire Puffs.\u201d Leave it to good old American ingenuity to turn it into a breakfast sweet. In the early 1900s, Manca\u2019s Caf\u00e9 in Seattle, Washington, claimed it took the German Pfannkuchen and created the \u201cDutch Baby.\u201d But we believe the Dutch Baby\u2019s roots are in the UK. I had a plate-sized Yorkshire Pudding filled with steak and kidney stew along our hike through the North York Moors National Park. Even in that dimly lit pub, underneath all that brown gravy, it looked just like a Dutch Baby. Jennifer Pieszak introduced us to Dutch Babies when our kids were little, and we all went nuts over the eggy pancake with a puffy crust. Jennifer had her first Dutch Baby encounter during college when her MIT classmate Kate Stohlman (n\u00e9e Malcolm) took her to visit a family friend, Florette, in Western Massachusetts. Jennifer wrote down Florette\u2019s recipe (see below) in the same spiral notebook containing her spectacular \u201csignature dessert\u201d featured in The Best Cheesecake in Chicago. As for variations, Jennifer suggests tossing some blueberries or cherries into the batter. She also makes a version with sauteed apples and cinnamon as the base before adding the batter.\u00a0\u201cTotally delicious,\u201d she said, adding in the spirit of full disclosure, \u201cbut it will not puff.\u201d My daughter Claire noticed there is no salt in the batter. We have traditionally used salted butter for the pan, which seems to do the trick. But should we add more? \u201cThe batter does not include salt, which can add fluffiness by helping relax the protein strands in eggs,\u201d said Jennifer. \u201cSince I use unsalted butter, and since I like things a little saltier, I usually sprinkle a little flaky Kosher salt into the melted\u00a0butter before adding the batter.\u201d Jennifer, whose life sport is sculling, will whisk up a batch of Dutch Babies for herself on days that she trains.\u00a0 \u201cA two-egg version in a nine-inch Pyrex pie plate\u00a0baked in the toaster oven makes a great second breakfast after rowing!\u201d she said. Many cooks find popovers tricky, but Dutch Babies are easy and pretty much foolproof. They use basic pantry staples, whip up quickly, and come out delicious whether or not they puff up high. With such a success, we\u2019re surprised there aren\u2019t more countries trying to claim them. Jennifer\u2019s Dutch Babies For pan: \u00bc cup butter or less, to taste Kosher salt to taste For batter: \u00bd cup flour \u00bd cup\u00a0 milk 2 eggs For topping: Confectioner\u2019s sugar Lemon juice Optional: fresh fruit and\/or jam Preheat oven to 425\u00b0 F. Place butter in a cast iron fry pan or Pyrex pie plate and put in oven to melt. Watch to make sure the butter doesn\u2019t burn, and remove the pan when the butter has just melted. Sprinkle in a little Kosher salt to taste. Mix batter quickly while the butter melts. Whirr eggs in blender at high speed for 1 minute. Then add milk and flour and blend 1 more minute. Pour into the hot pan or pie plate and bake until all\u00a0puffy and crisped at the edges, about 15-20 minutes. Sprinkle with lemon juice and dust with confectioner\u2019s sugar. Top with fresh fruit and\/or jam if you want. Slice into wedges and serve. Use this guide for larger batches using larger or multiple pans. It follows the ratio of 1 egg : \u00bc cup flour : \u00bc cup milk per serving, Butter \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Eggs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Milk and Flour \u00bc cup\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a02\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00bd cup each \u00bc cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00be cup each 1\/3 cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 cup each \u00bd cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 5\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\u00bc cups each \u00bd cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\u00bd cups each Adjust baking times accordingly.<\/p>\n","protected":false},"author":1,"featured_media":5047,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,5,408,684,239],"tags":[664],"class_list":["post-5046","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-desserts","category-egg-dishes","category-pancakes","category-pastries","tag-german-pancakes"],"yoast_head":"\nJennifer's Dutch Babies - Recipephany<\/title>\n<meta name=\"description\" content=\"If you like popovers, you\u2019ll love these babies. These eggy, pie-shaped puffs need only a squirt of lemon juice, a shake of confectioner\u2019s sugar, and some fresh fruit or jam to make a dramatic breakfast entrance.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/recipephany.com\/?p=5046\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jennifer's Dutch Babies - Recipephany\" \/>\n<meta property=\"og:description\" content=\"If you like popovers, you\u2019ll love these babies. 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