Dutch Babies

I first had a dutch baby at the Original Pancake House a few blocks north of my apartment in the gold coast of Chicago nearly 6 years ago. It was reminiscent of poffertjes (tiny dutch pancakes) I had growing up at the Tulip Festivals in Pella, but in a super-sized form.

The baby looked very impressive with the sides puffed up two inches and crusty yet the inside was light and airy. I imagined it was very challenging recipe like a souffle, but have now learned its actually easier than making pancakes! I have started a tradition of making these babies for birthdays, but actually make them more often...like lunch today : ) (See recipe below)

Speaking of dutch babies, Zoraida is actually semi authentic. Wyatt's side of the family has some roots in the land of giant windmills. Oh wait, that's the Zoraida's name origin. We got dressed up in authentic Dutch costumes sans wooden shoes and tip toed through the tulips sans ukulele.

Zoraida absolutely loved poffertjes. She had one in her mouth and one in each hand at all times. I think she would like to wear the dutch baby as a hat and eat pieces off of it as she roams.



I have tried 3 different dutch baby recipes that vary the number of eggs and a few of the ingredient amounts. This one is my favorite that I modified from the magazine Everyday Food.


Dutch Baby

3 tablespoons butter
3 large eggs
1/4 cup sugar
Pinch of salt
1/2 teaspoon vanilla
1/2 cup all-purpose flour
3/4 cup milk
Confectioners’ sugar, for dusting
1/2 lemon

Directions

1. Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat. Melt 2 tablespoons of butter in skillet.
   
2. In a medium bowl, whisk the eggs, sugar, salt, vanilla, flour and milk until smooth and foamy. Pour batter into skillet and then bake in oven for 20 minutes until pancake is puffed.
3. Dress baby immediately with butter, lemon, and powder sugar.