As of: March 1, 2024, 6:30 p.m
By: Laura Hindelang
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“Dutch Babies” are light and airy pancakes that are baked in the oven.
You don't need baking powder, just a few more eggs.
For many people, pancakes are the most important part of a perfect breakfast.
Contrary to what the name suggests, this popular dish can be prepared not only on the stove, but also in the oven.
“Dutch Babies” is the name of the variant from the USA, in which the dough is turned into a fluffy pancake.
Although the dish supposedly has its roots in Germany, it is still little known here.
The chance of surprising friends and family with the light and airy pancake is therefore high.
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According to a report in Spiegel,
the “Dutch Babies” were
invented by Victor Manca in Seattle around 1900.
He experimented with German pancake batter, using more eggs each time.
It is also this ingredient that makes the dish so fluffy: “Dutch Babies” contain four times as many eggs as normal pancake batter.
When baking, they puff up due to the heat, without any baking powder.
The customers were enthusiastic about the unusual creation.
Can be prepared with little effort: light and airy pancakes from the oven.
(Symbolic image) © YAY Images/Imago
Beginning in the 1950s, the pancake
became increasingly popular in American diners, according to
Time .
An article in the
New York Times
in 1966 probably gave the “Dutch Babies” their final breakthrough.
It is not clear where the name of the dish comes from.
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However, it is believed that the fluffy egg tarts were originally called “Deutsch Babies” and the e and s were omitted in everyday language.
Or that one of Victor Manca’s daughters accidentally translated “German” as “Dutch.”
According to
Spiegel
, this is supported by the fact that the dish is still known in the USA as “German pancakes”.
“Dutch Babies” only need a few ingredients
Just like pancakes from the pan, “Dutch Babies” can be served sweet and savory.
The basic recipe only requires a handful of ingredients.
For four servings you need:
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Eight eggs
A pinch of salt
160 grams of flour
300 milliliters of milk
40 grams of butter for the pan
Zest of a lemon
If you prefer the sweet version, you should also have two tablespoons of sugar and two sachets of vanilla sugar ready.
Preparation in an ovenproof pan
For the preparation you need a pan with a fireproof handle.
According to the
Taste of Travel
portal , a heavy cast iron pan is best.
Alternatively, you can use a round baking dish or cake tin with a diameter of at least 22 centimeters.
The recipe requires you to preheat the oven.
The temperature should be set to 220 degrees and the pan should be in the oven to heat up.
Meanwhile you can prepare the dough.
Mix the flour, salt, eggs and milk (plus sugar and vanilla sugar for the sweet version) into a thin dough.
Then add the lemon zest.
Add the butter to the heated pan and let it melt, making sure it doesn't brown.
Warning: This happens very quickly.
Using gloves, take the mold out of the oven and pour in the dough.
In 15-20 minutes the mixture should rise into a cloudy pancake.
If the edge of the pan is only a few inches high, the batter may spill over.
Taste of Travel
therefore recommends placing a piece of baking paper underneath.
Since the fluffy egg tarts tend to collapse quickly, it is best to serve them immediately after baking, when they are fresh and warm.
For the savory version, options include salmon, spinach, crème fraîche and spring onions.
The sweet version tastes great with berries, maple syrup, nut butter or Nutella.
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