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.
- ½ cup butter *I use 2-4 Tbsp
- 6 eggs
- 1½ cups flour
- 1½ cups milk
- Melt the butter in two pyrex pie pans (I use 1-2 Tbsp butter per pie pan).
- Blend the eggs, flour and milk in a blender or food processor.
- Pour the batter over the melted butter.
- Bake the pancakes at 425 degrees for 20-25 minutes, until they are puffy and golden. A knife inserted in the center should come out clean. The edges will puff up while baking and will deflate once removed from the oven. The center will also deflate and set up a bit after the pancake is removed from the oven.
- Cut your Dutch baby pancakes into wedges.
- Serve them with powdered sugar, lemon juice, syrup, berry butter and jam.
