Pancake

Eat This Dutch Baby for Breakfast -- and for Dinner, Too

January  9, 2015

For those nights when you get home hungry, stressed, and impatient, Hangry is here to help. Each Monday, Kendra Vaculin will share quick, exciting meals to rescue anyone who might be anxiously eyeing a box of minute rice.

Today: Forget the Swedish and their pancakes. Forget the French and their toast. In the arena of skillet-cooked breakfast goods from across the Atlantic, the Dutch and their babies reign supreme.

I grew up in a family that treated the Dutch baby with reverence. It was a blessed day whenever my mother pulled an egg-y, cake-y, puffed yellow mass from the oven, a welcome sight at any hour. In my house, a Dutch baby functioned equally well for breakfast or breakfast-for-dinner, and leftover slices kept in the fridge rarely survived the night. We smothered our pieces with maple syrup and powdered sugar (even for dinner) and relished in finding the little pockets of warm butter, unincorporated into the mix, that spilled from the crevices we found with our forks. In the grace we said before we ate, the silent additional prayer in all of our minds was a thanks that my mom saw syrup cake as a totally normal meatless Monday option. Praise.

More: If you love Dutch babies, you'll also love David Eyre's Pancake.

Debate rages amongst D.B. enthusiasts about which form of the dish reigns supreme -- thick and baked up like a casserole, or the very strange sort of thin sliver variety. Clearly my allegiance is with the former. If Dutch baby is pizza, I am Chicago all the way -- which is the inverse of how I feel about actual pizza.

Whichever form of the dish you prefer (using the recipe below or your own family tradition), try it with a cranberry orange compote, the only stray holiday vestige I can stand to whip up even into the new year.

Dutch Baby with Cranberry Orange Compote

Serves 4 to 6

For the Dutch baby:

3 tablespoons butter
4 eggs
1 cup milk
1 cup flour

For the compote:

1 bag cranberries (8 ounces) fresh or frozen
1 tablespoon finely minced orange zest
Juice of one orange
1/3 cup sugar
Pinch each of cinnamon and ground cloves

See the full recipe (and save and print it) here.

Photos by James Ransom

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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5 Comments

sammy May 15, 2016
I was just thinking I was going to make a Dutch baby for dinner... because what is the point of being an adult if not for breakfast for dinner?<br />Also, I believe Dutch babies are named for the Pennsylvania Dutch, aka German American immigrants, which probably explains why they're sometimes called German pancakes.
 
Phyllis February 8, 2015
Haven't tried this recipe from Food52 yet, but found attached and tried today - fantastic! Also gave instructions for 2, 4 and 6 servings. I used cast iron skillet.... http://whatscookingamerica.net/Eggs/GermanPancake.htm
 
Mom 2. January 10, 2015
We called these German pancakes in my house. Yum! I use the same recipe as above, but I add about a heaping quarter teaspoon of salt.
 
Nanda D. January 9, 2015
I'm a Dutchie myself, and I have noo idea what this is, never seen it before, haha. Ah well, I bet it's delicious.
 
Veggielover January 9, 2015
Heavenly! With cinnamon-sugar apple compote too!