Going along with my recent German Pancake or Dutch Baby obsession (see this last post about a mug-version of this baked pancake), I found this great recipe recently for mini Dutch Babies. Perfect if you have a mini cupcake pan!
So now, you can whip up this baked delight and share it with others or just have some smaller versions for a different breakfast, brunch or dinner option.
By now, you all know how much I adore German pancakes, also called Dutch Babies, from these posts here and here. These huge concoctions of egg, milk, butter and a little bit of flour are oven-baked to a golden marvel.
Today, I wanted just a smackerel (I think that might be a Pooh Bear word) of that Dutch Baby taste so I recalled a pin on Pinterest that I found a few weeks ago for a German Pancake baked in a mug. The recipe is an adaptation of one originally done on Bittersweet: Sugar and Sarcasm blog. I ended up tweaking my version a bit by using two full eggs.
You all know how much I love Dutch Babies – the oven-baked German pancake delight. So, when I was in Brattleboro, Vt., recently at the Bickford’s Restaurant, I was psyched to see they had a Dutch Baby on their menu. (See my last post on German pancakes.) They also do an apple pancake version.
This was the end result:
Bickford’s version wasn’t as dense as some I’ve had but it was still filling. It also didn’t take as long as I had thought. I was anticipating at least a 30-40 minute wait, but it really only took about 20 minutes, and came out along with my other dining partners entrees. In parts, the custard-like interior was more like scrambled eggs. I opted to have it served with powdered sugar and lemon wedges. But you could also have it with fresh Vermont maple syrup (I wasn’t that adventurous.)
It was a nice treat to see it on Bickford’s menu. I think next time I’ll try the apple version dubbed “the house specialty” on the menu.
Call it a German Pancake, a Dutch Baby, or apfelpfannkuchen (I’m guessing that’s German for something?), but whatever you call it, it must include awesome or mind-blowing in the description.
I first came across the Dutch Baby on the menu at The Original Pancake House, a breakfast chain that originates in Oregon. Celebrated chef James Beard (a Portland, Oregon native) named it one of the Top 10 best restaurants in America. According to the restaurant’s website, in 1999 the James Beard Foundation named OPH a regional landmark restaurant.
OPH’s Dutch Baby is an oven-baked delight. But beware, it takes at least 30 minutes for this bountiful goodness to arrive at your table. The main ingredients are eggs, milk, flour, eggs, and some seasonings like vanilla or cinnamon, more eggs and still more eggs. I asked once at OPH how their rendition gets so fluffy and tall. The trick? Using a blender and a bit of their famous pancake batter. The blender aerates the batter creating a fluffy mixture that then bakes in an oven for quite a while. Top it off with some lemon juice and powdered sugar and the result is magic in your mouth.