| Did a friend forward this to you? Sign up here. Maybe baby Good day, all. A few weeks ago I featured a gorgeously voluminous, baked pancake in this newsletter. It's a Dutch baby recipe by one of my favorites, Dorie Greenspan, and if you haven't made it yet, here's a quick reminder! It's savory with herbs and scallions and great on its own or as a conduit for things like ham or cheese. The reason I'm back today with another recipe for a Dutch baby is because after I featured that last one, I got a funny email from a reader: I thoroughly enjoy the 'Eat voraciously' newsletter, and have tried (AND kept!) a lot of the recipes, but what in the world is a Dutch baby???? And why is it called that way? Kind regards,
Ellie Hooykaas
The Hague
The Netherlands It wasn't until after I read Ellie's email that I questioned the name "Dutch baby." Silly me, I thought it was a Dutch specialty! In "Pancake: A Global History," author Ken Albala elaborates on the many pancakes the Dutch invented, explaining that most of these are flat as crepes. He notes that the one Americans call a Dutch baby is actually German: The use of 'Dutch' in the name is a misinterpretation of the word 'Deutsch,' which means 'German' in German. (See also: Pennsylvania Dutch.) In fact, the term 'Dutch baby' was "coined by an American restaurateur," according to Andrew Janjigian at America's Test Kitchen. According to Sunset magazine, "In the early 1900s, Victor Manca, owner of the Seattle restaurant Manca's, put the German pfannkuchen (which translates to, literally, 'pancake') on his menu." His twist? Rather than making one big puffy pancake, he baked them in small skillets and called them babies. Sunset magazine's recipe for Manca's pancake was so popular that, over the next century, the publication's staff put out dozens of variations on the Dutch baby, sweet and savory. The recipe's popularity grew, and today, whether it's made in large skillets or small, each one is called a baby. In this recipe, from "The Minimalist Kitchen: The Practical Art of Making More With Less," by Melissa Coleman, the batter is whipped up in a blender. To make this a savory meal, rather than add fruit or confectioners' sugar, I would skip the sugar and vanilla to keep it savory and serve it with a side of tomato soup or a green salad with radishes and a tangy vinaigrette.  | Today's recipe |  Photos by Goran Kosanovic for The Washington Post | Blender Dutch BabiesIf you don't have the 8-inch skillets called for here, you can bake all the batter in a single 9- or 10-inch ovenproof skillet, or use a pie plate. The eggs need to be close to room temperature to maximize their rise in the oven; see the quick technique for this, below. Find substitution suggestions and other tips below the recipe. To save or print this recipe, view it in our Recipe Finder here. Servings: 4 to 6
Active time: 15 mins
Total time: 30 mins IngredientsFor the pancakes - 3 large eggs
- 3 tablespoons unsalted butter, divided
- 3/4 cup (94 grams) all-purpose flour
- 3/4 cup (180 milliliters) whole milk
- 1 to 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 1/2 teaspoon vanilla extract
For the optional filling - 1 cup (140 grams) frozen cherries, preferably tart
- 1 heaping tablespoon granulated sugar
For the optional topping (your choice, or a mix) - Plain Greek yogurt
- Pumpkin seeds (pepitas)
- Maple syrup
- Toasted slivered almonds
- Granola
- Confectioners' sugar
Steps1. Make the pancakes: Position a rack in the middle of the oven and preheat to 425 degrees. Place the eggs in a bowl of warm tap until they are close to room temperature, about 5 minutes. 2. Divide the butter between two 8-inch cast-iron or ovenproof skillets and transfer to the oven. Watch closely until the butter melts; do not let it brown or burn. 3. In a blender, beat the eggs on medium-high speed until frothy, about 5 seconds, then add the flour, milk, sugar, salt and vanilla. Blend on low speed to incorporate, then blend on medium-high for 5 seconds. 4. Remove the hot skillets from the oven and swirl the melted butter so it coats the sides. Immediately pour in the batter, dividing it evenly between the pans. Bake for 13 to 15 minutes, or until puffed and golden brown at the edges, which should curve and rise above the rim. Turn off the oven and let the pancakes sit for 5 minutes. This will help the pancakes keep their structure. 5. Make the filling: Meanwhile, in a small saucepan over low heat, combine the frozen cherries and sugar and cook, stirring occasionally, or until juices coat the back of a spoon, about 10 minutes. Turn off the heat. 6. Use a thin spatula to dislodge the Dutch babies from their pans; they should slide out. Cut into halves or wedges. Top each portion with some of the stewed cherries and an optional topping or two, if desired. Serve right away. Adapted from "The Minimalist Kitchen: The Practical Art of Making More With Less," by Melissa Coleman (Oxmoor House, 2018). Tested by Bonnie S. Benwick. Nutrition information per serving (based on 6): Calories: 170; Total Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 110 mg; Sodium: 140 mg; Carbohydrates: 16 g; Dietary Fiber: 0 g; Sugar: 4 g; Protein: 6 g.
Substitution suggestions + other tips and ideas: - To keep these on the savory side >> skip the sugar and vanilla.
- For a breakfast-for-dinner style meal >> serve with a side of bacon or ham.
 | Dessert | 🎧 "Spring Is Here" by Ella Fitzgerald.
📺 "La Frontera" Season 2.
📖 "Ahmad Jamal, Whose Spare Style Redefined Jazz Piano, Dies at 92" by Eric Grode in the New York Times.
📰 "It's time to cancel diet culture — if not for ourselves, for our kids" by Kate Cohen in The Post.
👀 Happy International Workers' Day!
🌷 Tulips.
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