Food - Drink
The Cooking Method That Sets Dutch Babies And Pancakes Apart
BY JORDAN DEPENDAHL
While a stack of traditional American pancakes is always exciting and impressive, you could also try your hand at one funnily-named but delicious pancake variation: the Dutch baby. Both of these breakfast staples count as pancakes, but look very different from each other, which is mainly attributed to the way they're cooked.
The Dutch baby comes from Germany, and is baked in a cast iron skillet in the oven. It comes out much puffier and thinner than an American flapjack cooked in a pan or on a griddle, and a single Dutch baby is served in just one layer by itself, with none of the stacking used with more solid, quick-cooking stovetop pancakes.
To make a Dutch baby, pour your blended batter ingredients, which often include eggs, flour, milk, and butter, into a buttered iron skillet, then bake it until it puffs up and sets. After your Dutch baby is removed from the oven, it will slowly deflate into a crater-like shape ideal for holding delicious toppings of your choice.