The German Pancake called Apfelpfannkuchen in Germany is often known as a "Dutch Baby" in the states, popularized first by a small restaurant in Seattle named Manca's and then even more so by "The Original Pancake House" that started in Portland, Oregon. This was my first fascination as a chef and had to make a pilgrimage up to Portland to meet the owner and see how they did this first hand.
Sometimes this pancake comes up the sides and makes a nice bowl shape. This one we made at my sister's place for a brunch with my folks and we liked this shape better because the center seems to get browned better and not just the sides.
You can also do this in a square glass baking dish, watch the video..
I went to a class on cooking in stone ovens, but you can do this in any oven.
My first fixation of a dish from a restaurant was the German Pancake or Dutch Baby that I ate at the Original Pancake House in Portland, Oregon.
According to Sunset magazine, Dutch babies were introduced in the first half of the 1900s at Manca's Cafe, a family-run restaurant in Seattle owned by Victor Manca. While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters. In 1942, Manca's Cafe owned the trademark for Dutch babies, although the cafe later closed in the 1950s.
Downtown Seattle in 1902 - Manca's Cafe (small building on left)
From the University of Washington Library. The original is here
From the Asahel Curtis Collection and the Museum of History and Industry.
It is also thought by some that the "Dutch" moniker refers to the group of German-American immigrants known as the Pennsylvania Dutch, where "Dutch" is a corruption of the German autonym "deutsch.
It is amazing that there is no baking powder in this pancake all the rising is accomplished with the eggs and the steam that is created poofing up the structure as the egg and flour stiffens when it becomes cooked.
From Germany imported soft Pretzels are baked in the old Pretzel tradition with a top quality recipe. They are then frozen to lock in flavor and moisture. Thaw and enjoy or bake frozen in preheated oven for 2-4 minutes for a fresh baked taste.
This item has 22 number 5 star reviews!
I loved it when I got mine. I was amazed that a loaf of bread can be made thousands
of miles away in the Fatherland and taste like it was made next door.
Hand Made in Germany, deep-frozen and shipped to the US in a deep freeze container. This bread has a strong Rye taste. A 90% rye and 10% wheat flour combination bread with a biological 3 stage natural sour dough. A very moist center with a very crisp, flavorful crust. It's all about the crust with this bread. It's a real winner. You simply defrost and heat through. Outrageously delicious by our German staffs' standards!