Pippin’s Dutch Baby

When I first became acquainted with this dish it was a version called Hootenanny. A simple snack or breakfast or anytime food that my children could make themselves with few ingredients, and I always would be pleased with their independence and nourishment.

After Pathfinder married and we were treated by my new daughter-in-law to a more upscale version named Dutch Baby, I didn’t really want to go back to the humble Hootenanny. I haven’t eaten Iris’s Dutch Baby lately, and perhaps it’s identical to this one. When Pippin was here I decided to make this “popover pancake” for her and the children Sunday evening, and I was surprised that I could locate her own version of the recipe in my messy files.

I doubled the recipe and baked it in a 12-inch cast iron skillet. Also I put the lemon zest in the batter and served the wedges with maple syrup. As long as you keep eggs and milk at a suitable ratio, the recipe is wonderfully adaptable as to ingredients and baking pans. It’s fun if you can bring it to the table when still puffed up from the oven, but it deflates quickly!

Pippin’s Dutch Baby

1/3 cup sugar
2 teaspoon grated lemon zest

3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
2 T. sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 stick salted butter, cut into pieces

Put 10-in cast-iron skillet on middle rack of oven and preheat oven to 450°F. Stir together sugar and zest in a small bowl.

Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, sugar, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more. (I just mixed everything at once in the blender.) Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 20 minutes.

Serve immediately, topped with lemon sugar. Lemon wedges on side.

12 thoughts on “Pippin’s Dutch Baby

  1. That looks magical! What makes it puff up? All purpose flour, sugar and eggs… I didn’t know that could happen. And it sounds delicious!


  2. I’ve heard of Dutch Baby – didn’t know quite what it was. It seems like a big, fluffy pancake. I made popovers years ago, and the way they come up is magical. 🙂


  3. I make something similar. My recipe calls for sauteeing apple slices in the cast iron pan first then pouring the batter over the apples before baking. It doesn’t puff up as much but is equally delicious.


  4. I was introduced to Dutch Baby at a bed and breakfast in Mena, Arkansas. I’ve had it there twice, now, and declined the recipe when I was there. As I recall, it was very much like yours: which makes sense. Now that I see how simple it is, I may give it a try. And I may send off a request for the B&B recipe, just to see how similar they are.


  5. Thank you for the recipe – I will be trying it out later this week! I’ve never made one, but had one at two different restaurants one near us (at the Original Pancake House) and another one in Chicago, with caramelized apples. So good!


  6. Interestingly, I have been thinking about what I call “puff pancakes” recently. This will make me think I should make one, and I am liking your recipe. Thanks.
    I like the word hootenanny. Maybe you could call yours Hootenanny Extraordinaire.


  7. I make something like this only it’s called a German pancake. I’ll have to compare the recipes. I serve mine with fresh lemon wedges and a side of applesauce. Whatever it’s called it’s mighty fine eating!


  8. I made something very similar for breakfast this morning! I grew up calling it a German pancake, my mom used to fill it with apples. This morning I filled it with nectarines. Next time I will make two. 😀


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