Dutch Baby is what I've heard them called. I have a plain Dutch Baby recipe but this one is better!

APPLE PUFFED PANCAKE

6 eggs
1-1/2 cups milk
1 cup flour
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 lb. butter
2 apples, peeled, cored and thinly sliced
3 tablespoons brown sugar

Preheat oven to 425 degrees.

In blender (or large bowl) mix eggs, milk, flour, granulated sugar, vanilla, salt and cinnamon until blended. (If using a mixer, batter will remain slightly lumpy.) Melt butter in a 12 inch quiche dish or a 13 x 9 glass dish in the oven. Add the apple slices to the dish and return to the oven until the butter sizzles. Do not let brown. Remove the dish from the oven and immediately pour the batter over the apples. Sprinkle with brown sugar. Bake in the middle of the oven 20 minutes or until puffed and brown. Serve immediately.

6-8 servings.
From Marlene SoroskyÂs Cookery for Entertaining

I'd love to find a good recipe for Dutch Baby too, the ones I've tried were too "eggy".

I saw a mix at William Sonoma the other day. Used to go to a pancake place in Rockville, MD that served them - I don't care for baked apples so never had one, but they sure looked yummy!

I've been trying to find out how to make the savory Dutch pancakes that I remember from my days in London. The best were at a restaurant called My Old Dutch. They were so good!

Sue

I like the Joy of Cooking recipe, but then again it's the only one I've ever tried:

Preheat oven to 425

Whisk until smooth:

1/2 cup milk
1/2 cup AP flour
1/4 cup sugar
2 large eggs, room temp

Melt 4T unsalted butter in 10" ovenproof skillet (cast iron is good) over med heat. Tilt pan to coat all sides, pour egg mixture in and cook without stirring for one minute. Put pan in over and bake until puffed and golden, about 12-15 min. Serve immediately.

Thanks Woodie..I will try that one! That's a good size for "dinner" portions...
I was thinking that they are made in a skillet normally???
Gosh I don't know..that's why I asked. LOL

I now I've seen one by Nigella..I thought it was in the cookbook of hers I do have..but it's not listed under either of those names...and I haven't gone through it page by page yet. LOL

A dutch pancake IS "eggy" that's what makes it a dutch pancake. The eggs make it puff.
Saying a dutch pancake recipe is too "eggy" is rather looking for a way to cook a steak that isn't so "meaty"....that's what it is.
You just don't like Dutch pancakes.
As for a savory dutch pancake, look for recipes for Yorkshire pudding. The basics of popovers, dutch pancakes and yorkshire pudding are all the same... milk, flour and lots of eggs.
Linda c

Okay, maybe it wasn't Nigella...I found this on her website..and does have a "savory" version.

Foodonastump~that's probably what I was remembering..those kind of directions.

I just did a google when I was looking for the "nigella" one..and some one at chowhound called them Dutch Bunny...Hmmmmm

Here is a link that might be useful: Oven Pancake

I lost my Famous Dutch Baby recipe. It called for lemon juice to be sprinkled over it when done. I really did like it.

Well, I stand corrected. I guess I just don't like Dutch Pancakes then.

I learned that the big "puffy, eggy pancake" cooked in the oven was called a "German Pancake". The smaller, individual-serving versions, also baked in the oven, were called "Dutch Babies".

In The Netherlands, there are restaurants that specialize in pannekoeken (= pancake). They are stovetop puffy "German Pancackes" and they're served for any meal, with either sweet or savory toppings.

This is a recipe that I adapted from a recipe I got from the kitchens of Sunset magazine (when I worked there 30 years ago):

DUTCH BABIES

Serves 6

6 whole eggs
1 cup all-purpose flour
1 teaspoon salt
1 cup milk
4 tablespoons melted butter

Beat eggs with a whip or fork until blended.

Sift flour; measure and sift again with salt. Add flour and salt to eggs in 4 additions, beating after each addition, just until mixture is smooth.

Add milk in 2 additions, beating slightly after each.

Lightly beat in melted butter.

Generously butter six 5- or 6-inch baking pans (little aluminum pie pans are nice; I especially like the 8" x 5-1/4" x 1-1/2" oval mini casserole pans). Fill each with 1/6 of the mixture.

Bake in a 375 F oven for 20 minutes; reduce heat to 325 and bake for 10 minutes more.

Plus...

DUTCH BABY TOPPING

For 6 Dutch Babies

56 ounces canned peaches -- sliced, in heavy syrup
6 slices ginger root -- fresh, thickly slice
1 teaspoon cinnamon -- * see note

Drain liquid from peaches into a 3 quart sauce pan. Set peach slices aside.

Over medium heat, add ginger slices to liquid and reduce until "syruppy" (like the maple syrup in the jug). Should be a light boil. Takes 30-60 minutes.

Reduce to low, add cinnamon and peaches, and simmer 10 minutes, stirring.

NOTES : Or place one whole cinnamon stick in the syrup at the beginning.

Joe

Beverly, when I was going through a few google hits, squeezing a fresh lemon half over them and then sprinkling with powdered sugar seems to be the "typical" way to do it. With no fruit, unless you count a few fresh berries sprinkled on at serving.

Petra, It seems as I was also filing through some google hits, that some had more egg than other to the ratio of milk and "dry" ingredients..maybe the key for you, is to find one that has less eggs??
Do you like bread pudding or other "thick" custardy things? Maybe it was a texture thing for you?
I dunno...but they just sound so "homey" and if I make it for a breakfast/dinner meal..they HAVE to eat it. LOL But if they don't like it..I won't force them to eat it another time. Or maybe I will as punishment. tee hee...

Joe, thanks for "breaking" down the name thing. Could these be done in a muffin pan, or would that be to small a "vessel"?

terri:

I have a feeling these could be made ala Yorkshire Pudding (no roast fat).

So, a good-sized popover pan would work.

Joe

The pancakes I'm thinking about were cooked in an over-sized wok-like pan on a stove-top, not in the oven. Sort of like a giant crepe, but with choices of different savory ingredients.

Joe, sounds like a good excuse for the "texas" muffin pan I've been sorta spying at the Kitchen store..LOL

Terri, I meant the really eggy taste, it reminded me of scrambled eggs. The texture was nice though.
I made apple fritters earlier today, I think they have satisfied my apple/pancake craving for the time being. :o)

I waited tables at place that served a German Apple Pancake. They added the apples after baking in center and served it with a apple brandy syrup or an orange suzette sauce. As a server you were not a fan of them because they took so long to bake 30-45 minutes if I remember...turn over was the key to making money at that place. Man they were good though. Glad you asked Terri! I'll have to try some of these recipes. I linked to a pic that looks like the ones we served. They did them in a 12 inch skillet in the oven.

David

Here is a link that might be useful:

oooh apple fritters....yummm....gosh I haven't had a donut in months...and months...probably a year...I don't eat "bread" type things unless I make them.
But I stopped at a Donut Place yesterday while in the next town over and got the guys their donut fix...my oldest requested an apple fritter...it was almost the size of a dinner plate!!!

No problem David..glad I could help...LOL...I'll go look at your picture.

Kinda on topic-it's Dutch--Sheshebop bought an Ebelskiver pan and I have been waiting for her review.

These also have gone by the name "Oriental Pancakes" in some books, but I have no idea why. We usually make them in an 8" cast iron skillet and take it quickly from oven to table because they deflate so quickly. They're yummy with a drizzle of lemon juice and sprinkle of confectioners' sugar; warmed preserves are also good. Thanks for reminding me to make them again, whatever they're called!

When I make them for my GC I serve them with sliced apples that are sauteed in a bit of butter, sugar added if needed (they always seem to "need" it), with a dash of cinnamon.
I cook mine in my cast iron skillet.

I've copied everybody's recipes. I haven't had these in years, and I use to love German Pancakes.

DUTCH BABY

1 egg
1/3 c flour
1/8 tsp vanilla
1/2 c milk
3 tbsp butter
1 tsp sugar

In 9 inch square pan, melt butter in 425 oven. Whirl egg, milk and vanilla in blender while butter melts. Gradually pour in the sugar and flour while the blender whirls. Pour battr into bubbling melted butter and bake for 18-20 minutes. Sprinkle with confectioners' sugar and serve.

DH is diabetic so I make pancakes for myself. I will be trying the DUTCH BABY recipe!

Sheila-SR flour?

This is one that I have made. Called German instead of Dutch. I used pears instead of apples.

Home Cookin Chapter: Recipes From Thibeault's Table

Pancakes - German Apple Pancake
===============================
Topping

2 tablespoons butter
1/3 to 1/2 cup sugar
2 to 4 Apples (Depending on Size)peeled and sliced
cinnamom
vanilla

Pancake

3 eggs
3/4 cups of milk
1/2 cup all purpose flour
2 teaspoons of white sugar
2 teaspoons melted butter
pinch of salt

Butter for Pan
Powdered sugar
maple syrup
. Heat Oven to 400°F

Melt butter in skillet and add sugar, and apples. Cook until the
apples are tender. Add cinnamon and vanilla. Keep warm while pancake
bakes

Pancake

Heat a large skillet in the oven.

Mix all of the ingredients for the pancake in a blender.

When pan is hot add some butter and swirl it around to coat the pan.
Pour in the batter and bake for 10 to 15 minutes or until puffy. Slide
out on to a platter and top with cooked apples. Top with a little
powdered sugar and serve Maple syrup on the side.

Didn't realize how clueless I really was. My mother made German pancakes and popovers on rainy days and I make Yorkshire pudding just about any time we have a beef roast and I never put the three together. My nephew has my mother's recipe for the pancakes. I'll have to get it and see if matches my Yorkshire pudding one. I'm glad to see this thread.

I grew up on German Apple Pancakes. This thread has made me hungry for them...will be this Sunday's breakfast with ham. DH will be delighted, he loves them. I use a copper Everyday Pan (round with 2 side handles) for cooking them.

Terri & Ann...both pictures look fantastic! I'll try to get a pix Sunday.

/tricia

Oh yes Tricia, do...

I am thinking of making a Dutch Baby (or two or three) for breakfast Christmas morning. I was happy to find this old thread...

I'll probably use either Woodie's or Ann's recipe, I think. Ann, how many does your recipe serve? Looks like maybe two?

Can one sub most any fruit for apples or pears?

Linda

Why won't this go to the top? One more try....