Itsy Bitsy Foodies

Dutch babies take me back to my childhood summers at Lake Crescent.  We always ate these puffy pancakes with berry butter, berry jams, maple syrup and powdered sugar but you can use the toppings of your choice.

Despite the name, Dutch baby pancakes are thought to have been introduced in Seattle, Washington at a cafe in the 1900’s.  They are sweet puffy pancakes that deflate once they are removed from the oven.  Dutch babies are not light and fluffy like other types of pancakes but have a unique, dense texture.

This recipe came from a family friend via a Cuisinart food processor book.  It is quick and easy to mix the batter in a Cuisinart or a blender.  The recipe makes two pancakes but can easily be cut in half.  One pancake fills a standard-sized pie pan and feeds several people.  The original recipe calls for 1/4 cup butter per pancake but I only use 1-2 Tbsp butter.  With less butter, the Dutch baby is still plenty moist but not greasy.