You say 'tuh-MAY-toh', I say 'tuh-MAH-toh'. I actually do pronounce it with the 'MAY' sound, but I digress. The real question is: is it a Dutch baby or a German pancake? I think they are one in the same, but far different than the American style pancake. I grew up eating both styles, actually. I remember the German inspired puffy, buttery treat marking special occasions or holidays, while the standard American pancakes in my house started with Bisquick. As a child, I loved the tangy bitterness from the baking soda and other leavening agents in the baking mix. When I married my husband (or probably sometime while we were dating), I grew to appreciate Betty Crocker's basic scratch pancake recipe and rid our pantry of any boxed convenience substitutes. Pancakes, like cereal are foods our family enjoys just about any time of day. On particularly long days when we both worked full-time jobs, I'd call Matt on my way home and ask if he'd cook breakfast for dinner. It's become a shared family favorite, now with our preschooler often suggesting pancakes and bacon - his preferred "breakfast dinner."
When we're looking to mix up the weekend breakfast table with something special, a Dutch baby never disappoints. My go-to recipe comes from one of my favorite magazines, Real Simple.
½ cup All-Purpose Flour
½ cup Whole Milk
¼ teaspoon Sea Salt
½ teaspoon Vanilla Extract
2 tablespoons Unsalted Butter
2 tablespoons Lemon Juice
2 tablespoons Confectioners' Sugar
Preheat oven to 400°F.
In a large bowl whisk the eggs to combine. Add flour and whisk until smooth. Add the milk, salt, and vanilla and mix until incorporated.
Add the butter to a large cast-iron skillet and transfer to the oven until the butter melts. Remove from oven, and quickly pour the batter into the hot skillet. Return to the oven and bake approximately 15 minutes, until the pancake is puffed and golden.
Drizzle the lemon juice over the pancake and sprinkle with confectioners' sugar.