Dutch Babies are light, airy, puffy pancakes with a very eggy taste that are started on top of the stove, and finished in the oven.
They are very showy and impressive, but very easy, and can be ready in about 20 minutes.
They end up sweet because of the toppings most people put on them, but they don’t actually have any sugar in them. Toppings often include icing sugar, icing sugar and lemon, fruit, syrup, honey, etc.
The batter of eggs, flour, milk and salt is very similar to Yorkshire Pudding batter, except that a Dutch Baby has more egg and is cooked in butter rather than dripping.
To make them, you mix the batter, start heating the oven, and heat the frying pan. The pan about 3 inches (7.5 cm) deep, and needs to be an ovenproof pan. Some people do it all in the oven, heating the pan for the butter in the oven, but if you are starting it on top the stove, the pan needs to be stovetop safe as well. Cast iron fits the bill perfectly on both accounts.
When the pan is hot, you melt staggering amount of butter in it, then pour the batter in, and bake for about 15 minutes is a hot oven.
The pancake needs to be served right away, because it will start to deflate the moment it leaves the oven; this is normal.
Some people make non-traditional savoury variations with grated parmesan and chopped prosciutto, or minced onion.
Some people like to use bread flour rather than all-purpose (aka plain flour), saying they get a better rise. In Canada, however, all-purpose flour would be as good as bread flour.
The “Dutch Baby” name was reputedly coined by the children of Victor Manca, owner of Manca’s restaurant in Seattle.