We love Dutch babies at the
Temple. It’s one of my favorite comfort foods of autumn (though we have them
well into spring).
It is not exactly a pancake
nor is it Dutch.
Its provenance appears to
be less international than you’d think. Its origins date back to the turn of
the 20th century in the Pacific Northwest. Dutch appears to be nothing more than a corruption of the word deutsch—as it described the “Pennsylvania
Dutch” (German-American immigrants).
As for the pancake part…
Well, it’s more a soufflé/popover than a traditional pancake.
It is a great breakfast and
brunch dish; and it would work well as a dessert as well. But as the “breakfast
for dinner” trend gathers momentum, I have started seeing savory Dutch babies
make their way into the blogosphere.
A Dutch baby may be one of
the dreamiest dishes to come out of your old cast iron pan.
Mom is the expert here and she makes a mean apple Dutch baby, combining red delicious and
Granny Smiths (so that you are hit with sweet and tart in the same forkful).
She also made a pear version that was divine.
Alton Brown has a good
mother recipe. You
can expand from this one and add fillings of your choice.
Ten Dutch Baby Recipes to
Try Out This Spring
1. Blackberry
2. Lemon Raspberry
3. Cornmeal with Bacon and
Pecorino
4. Caramelized Cranberries
and Clementine Syrup
5. Pumpkin Spice with
Cinnamon Streusel
6. Red Onion, Tomato, and
Goat Cheese
7. Caramelized Nectarines
(and gluten free)
8. Roasted Plum
9. Pear Pecan
10. Monterey Jack and
Asparagus
(Bonus: for the bacon
lovers, don’t think I’ve forgotten you, http://neohomesteading.com/dutch-baby-with-maple-caramel-apples-and-bacon/)
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