I was going to subtitle this post “If you ain’t Dutch, you ain’t much,” but my love for the Benelux nations extends beyond Netherlands. Belgian frites (and waffles), Luxembourgish bretzels, and of course, all their around delicious beer options. Yum. The other problem with emphasizing the Dutch heritage of this recipe is that it’s not really Dutch at all – Dutch pancakes (Poffertjes) are made in a small pan and are something of a cross between pancakes and doughnuts. Delicious, but not a dutch baby. Dutch babies are akin to German pancakes…and if anyone knows the difference, please let me know in the comments!
Enough with the politicking, though. This sucker is delicious, delectable, delightful. The decision to make these was inspired by Edgar, who has been serving up duck fat fried Dutch Baby pancakes with pork belly for a few weekends. It’s kinda like a cross between a souffle, a crepe, and an omlette, and it’s as scrumptious with plums and maple syrup, as it is with pork belly, or with lemon bar ice cream and mint. What? Lemon bar ice cream? That’s coming later this week. Promise!
It’s also dead simple. Beat your batter, make it bubble, pour it in a hot cast-iron pan, in to the oven and walk away. Twenty minutes later, sit down to an incredible breakfast. (Or dinner. You know I’m going to put kale and swiss cheese on one of these this week, right?)
Dutch Baby Pancakes
Makes one 9-inch pancakes, enough for 2 hungry folk, or 4-6 as part of a larger spread.
1 cups all-purpose flour
1/4 cup sugar
3/4 cup milk (2% or higher)
4 large eggs
1 teaspoons vanilla extract
2 tablespoons butter
Heat the oven to 425F. Place a 9-inch cast iron skillets in the oven. (Heating them while the oven heats ensures that the pancake will have a gorgeous, crispy exterior.)
Combine the flour and sugar in a food processor and pulse several times to combine. Add the milk, eggs and vanilla, and blend continuously for 10 seconds. Scrape down the sides, and blend continuously for another 10 seconds or until the batter is frothy. Let the batter stand in the blender for 15-20 minutes to give the flour time to absorb the liquids.
Melt the butter in the cast-iron skillet and pour the batter into the hot skillet. Return the pan to the oven and bake for 20-25 minutes, or until the edges are crisp and the pancake has risen. Serve it straight from the oven, with whatever delicious things you like to put on pancakes.