It’s funny that a Dutch Baby is also known as German pancake. I am somewhat embarrassed to admit that I’ve never heard of a Dutch Baby before I moved to the US. And usually, Austrians know what’s going on in Germany ;-) So this dish was a great discovery. It’s kind of foodie-heaven for me. If you get to know me a little, you know my preference for sweet egg-flour-milk based dishes like Palatschinken (Austrian crepes) or Kaiserschmarrn (shredded pancakes). This Dutch Baby was a real revelation for me.
This recipe will yield a super-soft, puffy, and fluffy Dutch Baby – exactly how I like it texture-wise. Please use an 8 or 9 inch pan with at least 2 inches tall sides. Otherwise, the batter will flow over during baking (see picture below). If you use a pan with a larger diameter, the Dutch Baby might not puff up as nicely. Also: Serve quickly once the Dutch Baby is out of the oven, it will collapse. So please prepare the desired toppings like lemon juice, fruits, or powdered sugar in advance.