FLAVORS FROM GERMANY: “Dutch babies” or “German pancakes” (from an older post)

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I don’t know if there is anything more delicious than this for breakfast!  The original recipe  is served brushed with melted butter, sprinkled with fresh lemon juice and powdered sugar and it’s sooooooo good!!!! Actually you can eat this at any time of the day!!!

However, you can serve them with fruits, jam, sauted apples and pears, ice cream, whipped cream, chocolate;  or make them savory with cheese and chives, tomatoes and basil, or anything you like!

Also make them round or in a large rectangular pan or in individual muffin portions, in any way you serve them, they are amazing!!!

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Derived from the German word Pfannkuchen,  they are a sweet popover made with flour, eggs, milk , flavoured with vanilla and cinnamon. There is no sugar in the mix, so it’s nice to served them with brushed with butter, powdered sugar and lemon juice.


According to Sunset magazine, Dutch babies were introduced in the first half of the 1900s in the United States at Manca’s Cafe, a family-run restaurant in Seattle owned by Victor Manca. 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. In 1942, Manca’s Cafe owned the trademark for Dutch babies, although the cafe later closed in the 1950s.

It is also thought by some that the “Dutch” name refers to the group of German-American immigrants known as the Pennsylvania Dutch, where “Dutch” is a corruption of the German word “deutsch”.

There is no baking powder in this pancake all the rising is accomplished with the eggs and the steam that is created popping out in mounds as the egg and flour stiffens when it becomes cooked.

Important tips:

  • Always use an all purpose flour, preferable a non-bleached flour.
  • Make sure that the milk and eggs are at room temperature. If you want to make them fast, when you take the eggs and milk out of the fridge pour the milk needed in a cup and  put it in a bowl with the eggs in warm tap water for a few minutes.
  • An iron pan works best but you can use any pan that is oven safe.
  • The oven must be preheated as the heat is important to make the steam work it’s magic.
  • If you don’t have powdered sugar at home, put some regular sugar in a food processor  (or Ninja or Magic Bullet blenders) and pulverize it at high speed.


  • 3 large eggs (at room temperature)

  • 2/3 cup of milk (room temperature)

  • 1/2 cup (packed) flour

  • 1/4 teaspoon vanilla extract

  • 3 tablespoons clarified butter (or melted butter)

  • lemon juice  (1/2 lemon)

  • a pinch of cinnamon (optional)


  • Preheat oven at 425 F

  • In a blender add milk, eggs, flour and vanilla extract and cinnamon (optional).

  • Blend (high speed) until smooth  and of a liquid consistency. (Make sure there are no lumps)

  • Heat a pan on the stove with some clarified or melted butter.

  • Pour the pancake mixed batter in the center of the pan.

  • Once you start to see the edges bubbling, remove from the stove and put the pan in the oven for the remainder of the cooking time (about 20 to 25 minutes)

  • As soon as it’s ready removed from the oven and brush with melted butter, sprinkle lemon juice and a generous amount of powdered sugar (remember there is no sugar in the recipe so you will enjoy the sweetness of the powdered sugar).

  • It gives 4 portions (you may want to make more!)

  • Enjoy!!!





One Comment Add yours

  1. wnm2017 says:

    Double Dutch down those Dutch Babies!


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