Dutch baby: a fluffy breakfast food, that’s served all puffed up
Nope, I’m not posting about a smiling infant today. Although I do know some sweet Dutch babies. Actually, this dish isn’t even Dutch. It’s a German pancake, but people misheard the word deutsch during its origins.
A unique breakfast item that you can make on your own, some of its traits are:
- Boasts an amazing puffy structure
- Consists of eggs, flour, sugar, and milk
- Bakes in a cast iron skillet
- Offers lemon, butter, and powdered sugar as toppings (although fresh fruit can be added, too)
When I ordered this, I expected more of a crepe experience. Instead, it’s got a soufflé texture. It’s that odd in-between phase between eggs and a pancake. I think next time, I’ll just go for the extremes–either egg or pancake all the way.
I was initially surprised to see you straying away from Asian food. Then I read about the origin of the dsh and thought that it was like your definition: twisted into dual selves.
In any case, it seems very yummy and not too hard to make.
Perfect for a fall gloomy morning. Bon appetit.
I’ve been alternating my foodie Friday posts, Evelyne. Sometimes it’s traditional Asian dishes, and other times it’s a “foodie first” post, where I try a new dish!