The Easiest And Most Delicious Dutch Baby Recipe (2024)

FAQs

Do you have to use a cast iron skillet for a Dutch baby? ›

The pan doesn't have to be cast iron; you can use any oven-safe pan or baking dish of a similar size. I've even done them in a pie dish!

Cool the pancake in the skillet on a wire rack for 1 minute, then use a metal cooking turner to turn out the pancake onto the rack to keep its sides from deflating.

Why did my Dutch baby fall? If your Dutch baby does not rise, a few factors may be the culprit. The ingredients were too cold, the mixture wasn't mixed well (either too much or too little), the pan wasn't hot enough, or you needed more butter.

If you would like the inside of the finished dish to be a little less "egg-y" then cut the number of eggs down to 3, and many many reviewers also found that just 3 Tablespoons of butter worked better for them.

If the pancake was a little flat it is most likely that either the oven or the skillet (or other pan) was not hot enough. If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise.

Acidic foods (unless you make it snappy)

Acidic foods (like tomato sauce, wine-braised meats, etc.) enter the red zone when they spend too much time cooking in the skillet. It's particularly important to not marinate anything in a cast-iron pan, as many marinades are quite acidic in order to tenderize the meat.

You need something nonstick and ovenproof, because this dutch baby recipe is so egg-heavy and otherwise risks sticking to the bottom of the pan. Also make sure you're using a hot pan here, as it's essential for your puffy pancake to get that head start on the heat with a preheated skillet.

While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.

What makes a Dutch baby rise? The magic that makes that Dutch baby pancake rise to its signature heights is simple: Steam!

How are German Pancakes different than American Pancakes? German pancakes use a whole lot more eggs and no added leavening agent. German Pancakes are also baked in the oven to a golden perfection.

Who invented the Dutch baby? ›

Many credit Seattle's Maca Cafe for adapting the recipe in the early 20th century. Legend has it that when Victor Maca's daughter first saw the German-derived dish, she mispronounced Deutsch (“German”) as “Dutch,” and the Dutch baby was born.

Though “Dutch baby” is a frequently used moniker when referring to this giant pancake, it has also been referred to as a German pancake, a puffed pancake, a baked pancake, a Bismarck and even a giant Yorkshire pudding due to its resemblance.

Either you are using more eggs than necessary, or you are more recpetive to the taste/smell of eggs. Or maybe the eggs you use have gone bad, or the pancake mix or flour has gone rancid.

What Is a Dutch Baby Pancake and What Does it Taste Like? Dutch baby pancakes are sort of a cross between a crepe, a popover, and a very thin pancake, and they are fantastic. You get a little bit of crepe pancake from the bottom and unbelievably amazing puffy, popover-y, buttery crust around the edges. I'm 100% hooked.

While Dutch ovens can be ceramic, aluminum or stainless steel, they are most commonly made of cast iron, which makes them heavier than your average pot.

“A cast-iron Dutch oven will give you better results than an Instant Pot any day,” says Lance Nitahara, an assistant professor at the Culinary Institute of America in Hyde Park, N.Y. In fact, this one pot can replace your slow cooker, stock pot, pasta pot, loaf pan, and deep fryer.

Although a Dutch oven has the same heat-retentive properties as a cast iron skillet, its tightly sealed lid makes it ideal for slow cooking — sealing in moisture, flavor and all the nutrients. It's perfect for braising and stewing meat, which requires a slow, gentle heat to become tender.

Depends what and how much are you cooking. For just cookimg steaks or chicken, bacon you can go with cast iron skillet but if you are making a stew or soup, you need a Dutch oven.