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Dutch Baby

March 27, 2010
by

If you live in the Chicago area you can go to Walker Bros. and see these gorgeous pancakes coming out from the kitchen.  My mom, Gwen, was an original “foodie”  long before the term was coined. She had a collection of probably 6 or 7 well seasoned cast iron pans and the size of the crowd for breakfast determined which pan she’d use for making this pancake. The recipe she left was probably clipped from Sunset Magazine sometime in the 1960’s. Also known as a German pancake, it is very similar to Yorkshire pudding and is made using the same ingredients. 

Fresh lemon juice and powdered sugar are the traditional toppings for this pancake

Gwen’s old recipe with her handwriting on top

No different on the inside than their cousin the white egg, I just love the way brown eggs look

Whirl egg, milk and flour in blender

Pour batter into hot cast iron pan

Pouring batter into a hot cast iron pan is key to making this puff up properly.

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13 Comments leave one →
  1. March 27, 2010 8:26 am

    There’s nothing quite like those pancakes with the powdered sugar/lemon mixture on top… my dad always used to get the savory one with the veggies and havarti cheese, but I’m a purist 🙂

  2. Jacqueline permalink
    March 27, 2010 12:36 pm

    Thanks for sharing this one. It will be fun to recreate that old memory. Now, any chance you’ve got the recipe for APPLE PANCKAKE???

    • March 28, 2010 10:26 am

      Hi Jackie, That will be anothr weekend’s post. I’ll check out the site you sent, thank you for sharing. Amy

  3. Jacqueline permalink
    March 27, 2010 12:49 pm

    As an aficionado of fine cuisine who can appreciate a good recipe when you see one, I thought you might enjoy these Weight Watchers classics from the 1970s:
    http://www.candyboots.com/wwcards.html
    The comments (by writer Wendy McClure) are the best part.

  4. March 27, 2010 12:59 pm

    Hi Amy! I just made this this morning and they were AWESOME! I made the 3-4 quart amount and I added a teaspoon of vanilla extract to the milk and a teaspoon of kosher salt to the flour before mixing everything together. It was awesome! Thanks for sharing the recipe!

    • March 28, 2010 10:30 am

      Hi Grace, I’ve often wondered why this doest have salt in it and I like your addition of vanilla, how about vanilla seed? I love their rich flavor. Happy Sunday. Amy

  5. March 27, 2010 5:55 pm

    A Dutch baby has been on my list of things to try!

    • March 28, 2010 10:33 am

      Pam, it is so easy I hope you’ll give it a try and let me know how you did:). Amy

  6. February 23, 2011 7:51 pm

    we are definitely making THESE!!!!!! yum! i have a crew of boys who live to go to walker bros. won’t they be surprised when their mama pulls this out of a hat (or a lodge skillet) this weekend…what a discovery……

    • February 23, 2011 8:38 pm

      YEah! SO glad you found my blog…that article is probably from the Trib circa 1970 🙂 In the post I put Sunset Mag but on second thought it looks more like newsprint not glossy paper. you can tell how well loved it was in our home. Hope your crew enjoys it. Amy

  7. Jax permalink
    March 29, 2011 9:36 pm

    I’ve been craving a Dutch Baby. Thanks for the chart/article – charticle!

  8. February 16, 2012 12:51 pm

    This is a fantastic recipe – love that it’s from the Tribune and your mom! So wonderful. Thanks for sharing, Amy! 🙂

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