Lemon Dutch Baby Recipe {Video} - Tammilee Tips (2024)

FAQs

What makes a Dutch baby puff up? ›

Like popovers and Yorkshire pudding, the thing that gives Dutch babies their signature puff is steam.

Be sure to use a 9- or 10-inch skillet for making this pancake. The smaller size increases the puff while helping the pancake keep its shape. The pan doesn't have to be cast iron; you can use any oven-safe pan or baking dish of a similar size.

A Dutch baby is very similar to a Yorkshire pudding, with a few differences: the Yorkshire pudding is more likely to be baked in individual servings, the pan is usually greased with beef drippings, and the result is rarely sweet. Dutch babies are larger, use butter rather than beef fat, and are frequently sweet.

Sometimes referred to as a Bismark, these pancakes were first served in the States in the early 1900s at Manca's, a diner in Seattle that eventually closed in the 1950s. The owner's daughter coined the name, “Dutch Baby,” presumably the result of an Americanization of Deutsch into Dutch.

If the pancake was a little flat it is most likely that either the oven or the skillet (or other pan) was not hot enough. If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise.

There are two main culprits to flat, sad Dutch baby pancakes: Your oven wasn't hot enough. The hotter your oven, the more puffed your Dutch baby pancake will be. Make sure to preheat the oven for at least 10 minutes before baking the batter.

Seasoning Dutch ovens refers to the process of adhering oil to prevent rust, protect the cast-iron material, and create a non-stick surface. Seasoning is important, even before the first use, as it helps remove any residual contaminants from the factory.

Cast iron holds onto heat more readily and more evenly than other metals, which is a huge advantage in a pot that is designed to go from your stove into your oven, and this is why we recommend going with cast iron.

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

Yorkshire Pudding/ Popovers

Yorkshire Puddings are a staple in England with a Roast Dinner. Here in the US we know them as Popovers which are the same thing as the modern Yorkshire Pudding, except using a different pan.

What do the British call Yorkshire pudding? ›

The Yorkshire puddings — which were casually referred to as “dripping pudding” — used to be cooked beneath the meal's primary meat (usually beef) as it roasted on a spit above to let all the juicy fats drip down into the batter, adding crispness and that golden color.

Rather than a pancake, a clafoutis is more like a flan or a tart. The batter is also thin but uses more eggs and sugar than a Dutch baby and is whisked rapidly until it's fluffy (or you can use a blender hack for the dreamiest clafoutis).

German pancakes use a whole lot more eggs and no added leavening agent. German Pancakes are also baked in the oven to a golden perfection. Whereas the traditional American pancake uses baking soda or powder to help it fluff up and is cooked on a hot stovetop or grill and is much fluffier when done.

The word Dutch comes from a Proto-Germanic word meaning “of the people.” It shares a root with the German word Deutsch, which has led to some confusing names. The name Germans call Germany, for example, is Deutschland and the people there Deutsch. Dutch and German are related, after all, both being Germanic languages.

Not Enough Butter: Coat the hot pan with plenty of butter. That is crucial for a fluffy and puffy Dutch baby pancake. Overmixing the Batter: Blend the batter just until the ingredients are incorporated. Overmixing the batter can cause the gluten in the flour to overdevelop, leading to a dense pancake.

The carbon dioxide gas released by the process of fermentation gets trapped in the sticky, elastic dough, causing it to “puff up" or rise. This can take a while, though, which is why you need patience when you're baking bread! Likewise, the ethyl alcohol produced gives the bread its unique smell and taste.

In the oven, the water in the layers of dough (and some water in the butter) turns into steam. This steam has just enough force to puff up each thin sheet of dough before evaporating into the oven. What's left behind is a delicate shell of airy pastry. Yum.

This is the gas being forced out of the pancake batter. Cooking raises the temperature and increases the pressure of dissolved carbon dioxide. Bubbles form and rise as the volume of CO2 increases and the capacity of the batter firms up. Once the bubbles pop and release gas, you're good to flip!