My favorite toppings are;
Lemon wedges and powdered sugar
Heat oven to 450 degrees.
Crack the eggs in a large bowl and whip. melt the butter, and measure out the flour, salt and milk. ( I sprinkled the salt on the flour)
We chose sauteed pears in butter to serve with our Dutch Babies but you can use apples or just lemon and powdered sugar.
Add the milk to the eggs and blend.
Add the flour and salt and whip till just smooth.
Add the butter and blend in.
Meanwhile heat an ovenproof skillet in the oven. You can also use a ovenproof glass casserole dish
When hot add 2 tablespoons butter and 1 tablespoon vegetable oil, spread around well.
Pour in half of the batter.
Bake for 15 min.
Turn off heat and open the oven door, so it can set the pancake. Otherwise it can collapse if you take it right out.
Sprinkle powdered sugar over the pancake . I set the pan on the table then and divide into Wedges for everyone. We served the pears, lemon wedges and powdered sugar in bowls for everyone to pass around.
Heat another pan and repeat for the second pancake, or save and do again tomorrow. The batter keeps for at least 3 days in the back of the fridge.
My Favorite Toppings are,
or you can can make a savory one with things like sauteed mushrooms, ham or bacon and cheese or any fun topping you can think of.
that I ate at the Original Pancake House in Portland, Oregon.
My first fixation of a dish from a restaurant was the German Pancake or Dutch Baby
I went to meet the owner, also I went to several other restaurants to experience this dish that became larger than life to me, and I had to learn how to make it.
I am not sure how it got the name German pancake or Dutch Baby. It is similar to a popover in recipe or Yorkshire pudding. The Dairy Hollow Inn says that their Dutch or German guests had never heard of this pancake in their countries.
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.
Always use an all purpose flour, preferable a non-bleached flour.
I don't over beat the mix. I do make sure all the lumps are out.