"Sometimes called a German pancake, a Dutch Baby is a family-style pancake with a custardy center-think of it as a cross between a crepe, a pancake, and a popover. It never fails to get "oohs" and "ahhs" when you bring it to the table, and it's surprisingly easy to make. A fun story on how they got their name. Originally called a "Deutsch (German) baby" due to its German pancake roots, a restaurant owner who was serving the pancakes daughter mispronounced "Deutsch" as "Dutch"-and the charming name "Dutch baby" was born."
"Preheat your oven to 400 degrees Once oven is heated add 2 tablespoons of butter to a 10 inch skillet and place it in the oven This is very important if you want your dutch baby to rise correctly make sure your eggs are room temp along with the milk, knock the chill off the milk by running it in the microwave 15-30 seconds In a large mixing bowl beat together the eggs and milk until frothy Beat in Vanilla Slowly add flour, sugar, salt and cinnamon Beat very well until there are no lumps"
A Dutch Baby is a family-style oven pancake with a custardy center that combines elements of a crepe, pancake, and popover. The name comes from a mispronunciation of "Deutsch" as "Dutch." The batter uses eggs, milk, flour, sugar, vanilla, cinnamon, and salt, poured into a hot, buttered 10-inch skillet and baked at 400°F for 20–25 minutes. Apples are sautéed in butter with sugar and cinnamon until soft and spooned over the slightly deflated pancake. Finish with powdered sugar and whipped cream if desired. Room-temperature eggs and milk help ensure proper rise.
Read at Alternative Medicine Magazine
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