Recipe by Anneliese
"A rich popover pancake served with melted butter, powder sugar, lemon wedges or fresh fruit. A dish that's well known in Seattle, Washington."
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I make this for overnight guests and it never fails. However, I usually bake it at 425 F for 25 minutes.
We always serve it with powdered sugar and lemon or lime wedges squeezed over the top of the finished Baby. Also, I add 1/4 tsp. vanilla to the batter and preheat the pan. I melt the butter in the pan in the oven and pour the batter into the hot pan (after rolling the pan to spread the butter evenly).
So I made this and followed the recipe. NOT GOOD! Went to the Seattle Times Food Section on line and found where this goes wrong. Use a cast iron pan, 10". Heat oven to 425. Mix ingreedients in blender. Have Dutch Baby goodness.
My family loves these. I bake them in one 13x9x2 pan at 400 until puffy and golden at the edges. I also always liberally sprinkle the top with a cinnamon/sugar mixture before putting the pan in the oven to bake. Sometimes I'll put a layer of thinly sliced granny smith apples on the bottom of the pan, and then pour the batter on top. I also love to serve this with the sauteed apples that are on this site. When I don't bake these with the apples, I always make sure that there's warm maple syrup on hand.
These are wonderful, my whole family loves them. Thanks for a good recipe. Be warned however, when working with this dutch babies (or popovers or yorkshire pudding) from time to time you may have to work with them to get them to puff up. I always start with a hot oven 425 degrees and drop to 375 when they start to rise - always works. Usually melt a little butter in the pan as well to start with a hot pan.
I have made these for years...I fill mine with sliced peaches, sausage links cut-up and maple syrup. Slice in big wedges for a really fun breakfast !!!
I'm not sure if it was just my oven, but I had to bake it for longer. The taste was good, although next time I will probably add some nutmeg and cloves for more spice. Fresh berries on top were excellent, and the texture was like a rich custard. I added a little vanilla to mine, which I thought gave it a nice ring. :)
A great alternative to pancakes and eggs, because this tastes like a combination of the two. Easy for small children to handle. Much less messy than pouring pancakes and easier to cook. Great texture. I used a 9 inch cake pan, which worked well. Tasted great with butter and syrup. Perfect for a family of four, especially if served with fruit and a breakfast meat. Will definitely become a breakfast staple.
Let me start by saying I had never had a Dutch Baby until I made this recipe. I made it for the first time last week and followed the directions exactly, except that I had to nearly double the cooking time. I came back to AR and looked at other reviews and decided to try again. So, I made this recipe again last night and added 1/4 tsp of cinnamon and 1/4 tsp of vanilla. I also melted one Tbsp butter in a glass pie plate in the oven while the oven was heating up. I then poured in the batter, added about 15 minutes to the cooking time, and wow! They really puffed up this time and had a much better consistency and taste. I just served with butter and a little powdered sugar. I will definitely be making these again and again!
* Percent Daily Values are based on a 2,000 calorie diet.
Seattle Dutch Babies
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 213
** Calories from Fat: 96
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