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In praise of the dutch baby, aka the puffy oven pancake

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In praise of the dutch baby, aka the puffy oven pancake

Old 03-22-09, 10:28 AM
  #1  
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In praise of the dutch baby, aka the puffy oven pancake

Here in the Seattle area, the dutch baby/puffy pancake/oven pancake/big pancake is very popular. Many restaurants in the area are famous for them and they are a big seller. 'Dutch baby' is the term most commonly used up here.

They are very easy to make at home, and I thought I would post my thoughts and recipe:

Dutch baby

Preheat oven to 400 degrees and put a 9 inch glass pie plate into the oven while it is heating.

In a bowl, mix together until smooth

1/2 cup all purpose flour
1/2 cup whole milk
1 egg
dash of salt
1/2 teaspoon of the extract of your choice, if used. Vanilla and almond are popular choices.

2 tablespoons butter for the pie plate cut into small pieces

When the oven is at temp, remove the pie plate and add the butter. Swirl the pie plate until the butter melts and immediately pour the batter into the pie plate and return to the oven. Bake 20-25 minutes until the pancake is puffy and browned. I used to make these four at a time in the oven when the kids were at home.

The key to success in making a dutch baby is that you pour the batter into a very hot pan and immediately place it into the hot oven. You are essentially making a popover, and in order to get a good rise out of the batter, it must be a very hot pan. I heat the pan in the oven for about 15 minutes, pull it out, throw in the butter and swirl it around to melt ASAP without burning, and then pour the batter and put the pan back into the 400 degree oven.

If you put the butter into the pie plate as one big chunk, it takes too long to melt and the pie plate cools off too much. Putting the butter into the pie plate to melt as the oven heats to temperature can work, but you must watch it closely to ensure the butter does not burn.

In Seattle, popular garnishments for the dutch baby include powdered sugar and a squeeze of lemon, fruit sauces, fresh fruit, syrup or preserves. I enjoy topping them with sauteed apples (apples, brown sugar, butter, cinnamon, nutmeg and cloves) from the backyard apple trees.

Please post any ideas or praise of the dutch baby.
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Old 03-22-09, 10:35 AM
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Sounds a bit like our sopapillas, which are dusted with sugar and cinnamon. We cut them open and drop in some butter and honey and then eat them.
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Old 03-22-09, 10:36 AM
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They look anything like this?

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Old 03-22-09, 11:35 AM
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I'll try it some time.

I haven't had sopapillas since they closed down all the Poncho's Mexican Buffets. Some really horrible Mexican food but all the free sopapillas you could eat. Deep fried bread and bee vomit, Mmmmmm!

Last edited by Tex_Arcana; 03-23-09 at 10:50 AM.
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Old 03-22-09, 11:59 AM
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I will be making this when I get back home this week. Sounds delicious.
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Old 03-24-09, 11:16 AM
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Okay I tried it. Used a cast iron skillet, and ... the results were.... interesting.

I think the problem was the fact I used almond extract and anise seed for flavor and when the scent started wafting through the kitchen I couldn't wait. It wasn't uniformly browned, but I could see the potential. Definately some sort of filling is needed because it's like a big pop-over. I'm thinking cream cheese, and fruit.
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Old 03-24-09, 11:23 AM
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Originally Posted by MillCreek View Post
Here in the Seattle area, the dutch baby/puffy pancake/oven pancake/big pancake is very popular. Many restaurants in the area are famous for them and they are a big seller. 'Dutch baby' is the term most commonly used up here.
Been here almost 2 years now and this is the first I've heard of them. How popular did you say they were again?
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Old 03-24-09, 11:31 AM
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Originally Posted by KingTermite View Post
Been here almost 2 years now and this is the first I've heard of them. How popular did you say they were again?
My gosh, have you not yet made it to the Original Pancake House in Kirkland? To cite just one well-known restaurant on the Eastside that serves them.
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Old 03-24-09, 12:04 PM
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Originally Posted by MillCreek View Post
My gosh, have you not yet made it to the Original Pancake House in Kirkland? To cite just one well-known restaurant on the Eastside that serves them.
Nope...never even heard anybody mention it before. Gives me a history lesson man....I needs it.
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Old 03-24-09, 12:16 PM
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It all started with Manca's at the turn of the century:

Legend has it that Victor Manca of Manca's restaurant, a longtime Seattle institution, first served small-sized versions of traditional German pancakes. His kids named them Dutch Babies and the name not only stuck, but eventually the same type of baked pancake, no matter what size, came to be known as a Dutch Baby, at least in North America.

The first Manca's opened before the turn of the century at the corner of First and Cherry, later moving to Second and Columbia. The legendary dish was its palate-pleasing Dutch Baby pancakes.
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Old 03-24-09, 12:23 PM
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This is from a Sunset cookbook from 1980:

SPECTACULAR, EASY & DELICIOUS BIG DUTCH BABIES
from "Sunset Ideas & Recipes for Breakfast & Brunch", 1980

This recipe originated at Manca's, a family-run restaurant that
was practically an institution in Seattle during the first half
of this century. Victor Manca made over miniatures of a big
German pancake. His children dubbed them "Dutch babies" and the
name stuck. The recipe originally used at Manca's remains a
family secret, but now people call all types of oven pancakes
"Dutch babies" - no matter what size they are.

The batter we use here is full of eggs and puffs up dramatically
in the oven. The results are even more spectacular when the
batter is baked in a big container such as a paella pan. If you
don't have a paella pan, you can use a big iron frying pan, a
large baking dish, or even a foil roasting pan. Any shape will
do, but the container must be fairly shallow - not much more
than 3 inches deep.

Once you decide on a pan, measure its total volume by pouring in
quarts of water. When you've determined the pan's volume,
select the recipe proportions you need from the chart below:
then get out the ingredients and you're ready to start.

Pan Size Butter Eggs Milk & Flour
_________________________________________________
2-3 quart. 1/4 cup 3 3/4 cup EACH
3-4 quart. 1/3 cup 4 1 cup EACH
4-4 1/2 quart. 1/2 cup 5 1 1/4 cups EACH
4 1/2-5 quart. 1/2 cup 6 1 1/2 cups EACH

This pancake is so spectacular when it first comes out of the
oven, you'll want to have everyone seated before you bring it to
the table. You can serve it with fruit topping, either spooned
over or served alongside, and you can round out your menu with
browned sausage or crisp bacon strips, or pan-fried ham slices.

To make, place butter in pan and set in a 425 degree oven.
While butter melts, mix batter quickly. Put eggs in a blender
or food processor and whirl at high speed for 1 minute. With
motor running, gradually pour in milk, then slowly add flour;
continue whirling for 30 seconds. Or, in a bowl, beat eggs
until blended; gradually beat in milk, then flour.

Remove pan from oven and pour in batter. Return pan to oven and
bake until pancake is puffy and well browned (20 to 25 minutes,
depending on pan size).

Dust pancake with ground nutmeg, if you wish. Cut in wedges and
serve at once with any of the following toppings. Makes 3 to 6
servings.

POWDERED SUGAR CLASSIC
Have a shaker or bowl of powdered sugar and thick wedges of
lemon at the table. Sprinkle sugar on hot pancake, then squeeze
on lemon juice.

FRUIT
Sliced strawberries or peaches, sweetened to taste; or any
fruits in season, cut and sweetened. Or substitute canned or
frozen fruit.

HOT FRUIT
Glazed apples or pears make a good topping; offer with sour
cream or yogurt. Or heat banana or papaya slices in melted
butter or margarine over medium heat, turning until hot. Serve
with lime wedges.

CANNED PIE FILLING
To cherry or apple pie filling, add lemon juice and ground
cinnamon to taste. Serve cold or warm, topped with yogurt or
sour cream.

SYRUPS
Pass warm or cold honey, maple syrup or any favorite fruit sauce.
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Old 03-24-09, 01:14 PM
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I call them a Pannekoken, and yes... mmm delicious!

I top it with plain cinnamon sugar.
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Old 03-24-09, 01:39 PM
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KT, don't worry, I have lived here most of my life and have never heard of them
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Old 03-24-09, 01:46 PM
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I grew up in various sections of Seattle until 6th grade (Beacon Hill, Queen Ann Hill, Fremont and near Sick's Stadium) with the exception of about 9 months, and then moved to Tacoma and lived there through High School graduation, and still get back to the area regularly to visit and have never heard of these things...

Of course, we didn't eat out much.

They do sound good!
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Old 03-24-09, 01:59 PM
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Man, next thing I will hear is that I am the only person to have eaten geoduck fritters. I cannot be the only Seattle foodie on BF.
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Old 03-24-09, 02:04 PM
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Originally Posted by MillCreek View Post
Man, next thing I will hear is that I am the only person to have eaten geoduck fritters. I cannot be the only Seattle foodie on BF.
I watched a "Dirty Job" episode on them, his facial expressions didn't look that good ...

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Old 03-24-09, 02:13 PM
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Originally Posted by MillCreek View Post
Man, next thing I will hear is that I am the only person to have eaten geoduck fritters. I cannot be the only Seattle foodie on BF.
Now, those I have had...
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Old 03-24-09, 06:34 PM
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No shellfish for me
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Old 03-25-09, 08:23 AM
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Originally Posted by MillCreek View Post
My gosh, have you not yet made it to the Original Pancake House in Kirkland? To cite just one well-known restaurant on the Eastside that serves them.
When I was living in Detroit in the 1960's - 70's, I thought the Original Pancake House in Grosse Pointe (a ritzy suburb) was so Grosse Pointe and a hidden culinary gem of Detroit. When I was In Boca Raton, FL a couple years ago I was delighted that they opened a restaurant there too. My worldview was severely dimished when I visited the website and found out they are nationwide chain and founded in Oregon.
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Old 03-25-09, 11:45 AM
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+1

I have eaten the dutch baby at the Original Pancake House in Fremont. It is excellent.
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Old 03-28-09, 12:18 PM
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OK...I made the dutch baby this morning. It was quite better than it sounded. I was expecting something of a breadier/fluffier pancake, but that was not it at all. More like a thin cripsy sombrero shaped pancake.

3 out of 4 yums.
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Old 03-28-09, 12:19 PM
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Actually, I tried making it, too. I had the same results as KT.

Not bad, though!
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Old 03-28-09, 12:53 PM
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Excellent. More converts to the Dutch Baby.
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Old 03-29-09, 09:44 AM
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I have a dutch baby and some homemade sausage cooking right now. We are just discussing what to put on top of it, and we are leaning towards cinnamon sugar.
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Old 03-29-09, 09:59 AM
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^^^I will be right up^^^
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