Yorkshire
puddings are a staple on the Sunday roast table and at festive family spreads,
but have you ever encountered its lesser-known cousin, the Dutch baby?
As in
Yorkshire puds, eggs are the star of the show in this puffed-up pancake, but it
all comes together a little differently to achieve its classic turned
up-and-over sides.
Interestingly,
the Dutch baby recipe made today is not Dutch at all, but American. While the
dish is believed to have its roots in a German pancake dish, the name is said
to have been coined by the historic Seattle café, Manca’s, back in the 40s,
possibly from the German autonym ‘Deutsch’.
A
Dutch baby can be made into a sweet or savoury dish using just about any
topping, from tasty leftovers to seasonal fruit, for any time of the day. It
showcases the true versatility of eggs, which are suitable for any meal –
breakfast, lunch, dinner, starters, and desserts.
While it does make for a great breakfast dish itself, the Dutch
baby has some serious festive appeal, which we think earns it a place on this
year’s holiday menu.
Whether you’re putting on a full spread with all the bells and
whistles, celebrating with a family braai, or having a more toned-down affair,
you can’t go wrong with this baby at the table!
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Savoury Dutch Baby
A Dutch Baby is a puffed pancake, similar to a Yorkshire pudding but
cooked differently. Delicious with a variety of savoury toppings, such as
crispy bacon, shaved ham, sliced avocado or grated cheese.
Serves 4
Preparation
time: 25 minutes
Cooking time: 25 minutes
Ingredients:
- 3 large eggs, room
temperature - 190 ml (¾ cup) milk, room
temperature - 45 ml (3 tbsp.) unsalted
butter, melted, slightly cooled, divided - 125 ml (½ cup) flour
- 30 ml (2 tbsp.) cornflour
- 2,5 ml (½ tsp.) sea salt
- 2,5 ml (½ tsp.) freshly
ground black pepper - Toppings of your choice, such as
such as crispy bacon, shaved ham, sliced avocado or grated cheese.
Method:
- Place a medium ovenproof pan, preferably cast
iron, in centre of the oven and preheat to 220°C. Let the pan heat at
least 25 minutes in total, it needs to be very hot! (Prepare your toppings
while you wait). - Blend
eggs on high speed until very frothy, about 1 minute. With the motor
running, gradually stream in the milk, then 30 ml (2 tbsp.) butter and
blend for another 30 seconds. - Add
flour, cornflour, salt and pepper and blend just to combine. (This batter
doubles well if you want to scale up.) - Carefully
remove the hot pan from oven and swirl the remaining butter (1 tbsp.) in
it to coat. Immediately pour in the batter. (Note: the butter will brown
quickly, so have batter at the ready to prevent burning). - Bake
the pancake until puffed and brown around edges, about 20–25 minutes. It
will begin to deflate as soon as it comes out. Serve immediately with
toppings to taste.
