Sunday, August 24, 2014

Dutch Baby Recipe from Prescott Pines Inn

A Dutch Baby is a sweet pancake or crepe that is made with eggs, flour, sugar and milk, and is typically baked in a cast iron pan. It is generally served with butter, fruit toppings, fresh squeezed lemon, powdered sugar, or syrup. This dish is beautiful when presented.

According to Creative Culinary and Sunset magazine, the Dutch Baby name was coined in a family-run restaurant in Seattle called Manca’s Café. The Café was owned by Victor Manca from about 1900 to the 1950s. A Manca descendant wrote that the name was coined because Victor’s daughter could not pronounce ‘Deutsch,’ the German word for German; and out of her mouth came Dutch and the deed was done! Whether Dutch or Deutsch, this pancake looks and tastes wonderful.

Here is the Dutch Baby recipe that we use at the Prescott Pines Inn Bed and Breakfast:

Dutch_Babies_opt[1]-1

2 Tablespoons of butter to be melted in each pan. 

2 – Babies                                4 – Babies                              6 – Babies
3 large eggs                              6 large eggs                            9 large eggs
¾ cup milk                                1 ½ cup milk                            2 ¼ cup milk
½ teaspoon vanilla                   1 t. vanilla                               1 ½ t. vanilla
1/8 teaspoon salt                      ¼ t. salt                                   3/8 t. salt
2 Tablespoon sugar                  4 T. sugar                               6 T. sugar
½ Cup flour                               1 Cup flour                              1 ½ Cup flour
Divide between 2 pans             Divide between 4 pans           Divide between 6 pans

Optional: Cinnamon and Nutmeg

Pre-heat oven to 400 degrees. 

In a large bowl or blender, beat eggs until light and pale. Beat in milk, vanilla, salt, and sugar. Slowly whisk in flour at the end, it may look “chunky” but just whisk again before pouring into pans. 

Melt 2 tablespoons of butter until sizzling in each 8 inch oven proof pan (we use cast iron or Calphalon pans) by placing in the oven for several minutes. It is important that the butter sizzle, this keeps the Dutch Baby from sticking to the pan. 

Immediately pour batter into pans, bake at 400 degrees until Dutch Baby is puffed and lightly browned, about 15 minutes (keep an eye on this). 

Transfer to plate with spatula and fill with whatever you choose. The filling is only limited by your imagination. Try berries and bananas topped with drizzled dark chocolate or a pureed raspberry or orange sauce. How about sautéed apples in butter and brown sugar topped with caramel sauce and flaked sea salt, for salted caramel apple Dutch Babies. 

SERVE IMMEDIATELY, as Dutch Babies start to “deflate” somewhat, once removed from the oven. Enjoy this wonderful breakfast recipe!

 

View photos of some of Dawn's other breakfast creations.

 

Posted by Lisa Carlson at 01:32 PM No Comments: Labels: B&B Breakfasts / Recipes

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Posted by Lisa Carlson