If you're invited to a friend's weekend house, is there a better way to say thanks than by whipping up a spectacular breakfast (ok, and bringing along a few bottles of bubbly)? What if we told you it would only take about 20 minutes to make a breakfast pastry that will get you invited back forever and ever? Enter the Dutch Baby, a gorgeous, incredibly easy pancake that looks like it was made by a chef and plated by a food stylist. The pancake comes from a classic German recipe that reportedly first got wider attention in the U.S. in 1966, when writer David Eyre made his own version of a Dutch Baby for then-New York Times food critic Craig Claiborne.
As Claiborne wrote about the pancake in the Times back int the '60s, “It was discovered some weeks ago at an informal Sunday brunch in the handsome, Japanese-style home of the David Eyres in Honolulu. With Diamond Head in the distance, a brilliant, palm-ringed sea below and this delicately flavored pancake before us, we seemed to have achieved paradise.” Claiborne called that breakfast dish David Eyre's pancake, and it actually did taste like paradise, if such a thing is possible. That Times recipe is still a foolproof classic, and countless versions of the Eyre Pancake/Dutch Baby have surfaced since then. Food & Wine just published a berry-filled riff on the pancake, and you'll definitely want to make this one (like, every weekend).
All you do to make a Dutch Baby is beat some eggs with flour and milk (you can add flavorings like sugar or nutmeg, or extras like fruit if you like). Then you melt butter in a pan on the stovetop, pour in the batter, and put the pan in the oven until the batter turns into a puffy, bubbly-on-top pancake. Dust with sugar or add the toppings of your choosing, and serve.
This is definitely a recipe to have in your back pocket the next time you're a houseguest or a host. For best results, eat this baby while staring at the "palm-ringed sea."
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