A Dutch baby is an oven-baked pancake made with eggs and equal parts flour and milk. It was derived from German pancakes (“Deutsch” is the German word for “German”) in the early 1900s in Seattle. Similar to Yorkshire pudding or a large flattened popover, the creamy crepe-like pancake pairs with sweet and savory ingredients. Its rich, eggy texture works as a delicate stand-alone breakfast item or as a custardy base for dinnertime meats and vegetables.
It is science that creates the Dutch baby’s unique look and texture. Thin batter is poured into a preheated metal or cast-iron skillet. Once in the oven, the batter begins to form a crust that traps the liquid inside. The liquid then converts to steam. This steam, unable to escape, expands and causes the pancake to inflate like a balloon before deflating into a billowy crust with a custard center.
