Source: Sunset Magazine, 1977
Dutch Baby Pancake
The Dutch Baby Pancake: I’m a huge fan of Sunset Magazine. It seems if you’re a true Californian, you’ll have a subscription to this lovely native magazine or at least copies scattered around your house. You’ll find it in your doctor’s office, your dentist’s office, and any other office or salon that offers magazines for your pleasure. My mom happened to have a large stack of old, old Sunset magazines laying around. It seems these magazines truly never go out of style or touch! Some thirty years later, I stumbled upon this great recipe. This culinary delight is the perfect combination of milk, eggs and flour. Cooked in buttery pan in a hot oven, and finished with powder sugar, it’s a great addition to any Sunday brunch, or breakfast for any occasion.
The cultural divide
Now, I think every European culture has this recipe in their repertoire. The Dutch have it, the French have it, the German’s have it. I suppose the way you finish it off, is what determines where the origin is. Finishing the pancake off with lemon, powder sugar, fresh fruit, or whip cream is entirely up to you. I recommend if you haven’t already worked with this recipe to give it a shot. Since it’s discovery in my family, it’s become a heritage recipe for sure. It’s used by my mom, my sister, myself, my aunts, and so on…
Dutch Baby Pancake
- 5 Tbs butter unsalted
- 4 medium eggs
- 1 cup milk
- 1 cup flour
- 1/4 tsp salt
- powder sugar for dusting
- Preheat oven to 425°F. Place butter in heavy 10-inch skillet or deep pie dish in oven to melt. Do not let it burn.
- While butter is melting, whirl eggs in blender at high speed for 1 minute. With blender running, add milk, then slowly add flour and salt until mixture is very smooth.
- Remove pan from oven and pour batter into melted butter.
- Return pan to oven and bake until puffed and brown on the edges, about 20 minutes.
- Take out, and slice in “pizza” style slices. Make a fine dusting with powder sugar and plate.
- Serve immediately.