Lemon Dutch Baby Recipe {Video} - Tammilee Tips (2024)

FAQs

Do you have to use a cast iron skillet for a Dutch baby? ›

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 magic that makes that Dutch baby pancake rise to its signature heights is simple: Steam! The combination of air that's whipped into the eggs when you mix the batter and the super hot cast-iron skillet (and oven) create the conditions needed for the lift we love.

If you would like the inside of the finished dish to be a little less "egg-y" then cut the number of eggs down to 3, and many many reviewers also found that just 3 Tablespoons of butter worked better for them.

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.

There are two main culprits to flat, sad Dutch baby pancakes: Your oven wasn't hot enough. The hotter your oven, the more puffed your Dutch baby pancake will be. Make sure to preheat the oven for at least 10 minutes before baking the batter.

“A cast-iron Dutch oven will give you better results than an Instant Pot any day,” says Lance Nitahara, an assistant professor at the Culinary Institute of America in Hyde Park, N.Y. In fact, this one pot can replace your slow cooker, stock pot, pasta pot, loaf pan, and deep fryer.

If the pancake was a little flat it is most likely that either the oven or the skillet (or other pan) was not hot enough. If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise.

Why did my Dutch baby fall? If your Dutch baby does not rise, a few factors may be the culprit. The ingredients were too cold, the mixture wasn't mixed well (either too much or too little), the pan wasn't hot enough, or you needed more butter.

A German Pancake or a Dutch Baby? German pancakes and Dutch babies are essentially the same thing, but the dish is said to have originated in Germany, not the Netherlands. The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German).

Make-Ahead and Storage. How to Reheat: Place the Dutch baby on a cookie sheet tray lined with parchment paper and cooked at 350° until warmed, about 3-5 minutes. You can also reheat in the microwave.

What does a Dutch baby taste like? ›

Dutch Baby Pancakes taste like Crepes but in pancake. form. The batter puffs up to form a billowy crust with a. custard-like center.

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.

On the opposite side of the breakfast food equation is the dutch baby, which is a popover or bread pudding that can be filled with fruits or maple syrup. Basically, like a frittata is a quiche without a crust, a dutch baby is like a quiche without the egg filling.

It has been suggested the pudding was given the name “Yorkshire” due to the region's association with coal and the high temperatures this produced that helped to make crispy batter.

Although a Dutch oven has the same heat-retentive properties as a cast iron skillet, its tightly sealed lid makes it ideal for slow cooking — sealing in moisture, flavor and all the nutrients. It's perfect for braising and stewing meat, which requires a slow, gentle heat to become tender.

That depends on your cooking habits. For most people, cast iron pans are worth it because they don't cost much and are incredibly durable. If you don't fry, braise, roast, or slow-cook often, you probably don't need a cast iron pan.

Another thing that sets a Dutch oven apart from standard pots is its versatility. Again, you can use a Dutch oven to make soups and stews or to braise meat. You can also use it to bake bread, prepare sauce, cook pasta, and pretty much anything you would use another pot for, in addition to its specialty uses.