Uncovering the origins and recipe of the Dutch baby pancake

If you're looking for a tried-and-true recipe for a tasty and nutritious breakfast, you've come to the right place. Today, we're focusing on a delicacy called the Dutch baby. But wait, does this pancake originate from the Netherlands as its name suggests? Actually, no. Its roots trace back to Germany, and the naming issues supposedly related to the difficulty pronouncing the word deutsch. However, this origin is not that significant because, ultimately, the backdrop for its rise in popularity (and the reservation of its name) was the United States, specifically a family restaurant in Seattle.

A Dutch baby is a pancake that's one of a kind. It's prepared in the oven, ideally in a deep, cast-iron skillet. The taste of this specialty is often described as custard-like because the resulting "puff" is sweet and usually flavoured with vanilla. You can also add some fruit toppings; for example, I used plums. It may not be the quickest breakfast to make, but it's worth a try on a leisurely weekend morning. The taste sensations are worth it!

Ingredients:

                
• 3 eggs,
• 3/4 cup of all-purpose flour,
• 1/2 cup of milk,
• 2 tablespoons of sugar,
• 1 tablespoon of vanilla sugar,
• 2 tablespoons of butter,
• A pinch of salt,
• Powdered sugar,
• Fruits, e.g., plums (optional).

Method of preparation:

1. Mix the eggs, flour, milk, both types of sugar, and a pinch of salt.
2. Set aside the batter and preheat the oven to 200°C.
3. Pour some melted butter into a preheated cast-iron skillet (or another ovenproof dish, preheated in the oven) that you've melted in a separate pan. Spread it and then pour in all the batter.
4. Arrange the fruits on top.
5. Put it all in the oven and bake for about 20 minutes.
6. Take it out, sprinkle with powdered sugar, and it's ready. Enjoy!