Dutch Baby Pancake | The Modern Proper (2024)

FAQs

What is the difference between a Dutch baby pancake and a Pannekoeken pan? ›

Both Netherlands-style Pannenkoeken and Dutch Baby pancakes make a wonderful breakfast option as the batter can be made the night before and, in the case of the Dutch Baby, the pancake is baked in the oven, making it a relatively hands-off recipe.

What's the difference between a Dutch pancake and an American pancake? A Dutch pancake is usually larger and much thinner than the thick and fluffy American pancakes. If you order a Dutch pancake at PANCAKES Amsterdam, you will get a delicious thin pancake with a diameter of 32 centimeters.

A Dutch baby is very similar to a Yorkshire pudding, with a few differences: the Yorkshire pudding is more likely to be baked in individual servings, the pan is usually greased with beef drippings, and the result is rarely sweet. Dutch babies are larger, use butter rather than beef fat, and are frequently sweet.

The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German). “Baby” referred to the fact that the restaurant served miniature versions.

Pannenkoek — Among the more benign Dutch insults you could call someone to let them know that they're an idiot? A pancake.

A dutch baby pancake is sometimes referred to as a puff pancake, a dutch puff, or a German pancake. It is essentially a large popover or Yorkshire pudding with a custardy base and crisp tall edges. It is typically served for breakfast.

Dutch babies, popovers, German pancakes, Yorkshire pudding are all the same thing just different names. Technically these are all baked puddings and delicious. Try serving them with my delicious strawberry syrup.

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

A pannenkoek is a delicious crepe with a variety of ingredients cooked right into the batter, making this not your average North American pancake. In the Netherlands, they are eaten primarily for lunch or dinner, but our variety of choices makes them perfect for any meal!

The term “Dutch baby” is often attributed to Manca's, a long-shuttered Seattle diner. The dish is an eggy German pancake, which means that Dutch has more to do with “Deutsch” than it does the Netherlands. Baked in the oven, this “pan cake” is actually nothing like an American-style pancake (or a cake, for that matter).

Does a dutch baby have to be made in a cast iron skillet? ›

Be sure to use a 9- or 10-inch skillet for making this pancake. The smaller size increases the puff while helping the pancake keep its shape. The pan doesn't have to be cast iron; you can use any oven-safe pan or baking dish of a similar size. I've even done them in a pie dish!

The classic way to serve a Dutch baby is with a generous dusting of powdered sugar and the juice of a lemon wedge spritzed on top. But you can serve them like pancakes, with maple syrup and butter or your favorite fruit compote. I love a savory Dutch baby, so I often top mine with sautéed greens and fried eggs.

Folks tend to use the two names, German pancake and pannekoeken, interchangeably. But a German pancake is made in a casserole dish or baking pan, not a specialty pan as used for pannekoeken.

The Dutch Baby is another Original Pancake House exclusive. Like the Apple Pancake it is made from fresh German batter, but there are no apples or cinnamon sugar. This delicacy bakes up into a large puff in the oven and is served to you immediately. It will deflate right before your eyes just like the Apple Pancake.

Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes. They may incorporate slices of bacon, apples, cheese, or raisins.