Puffed Oven Pancake

Introduction

History

The Puffed Oven Pancake, also known as a Dutch Baby, is a traditional German pancake that is baked in the oven instead of being cooked on the stovetop. It is believed to have originated in the early 1900s in Seattle, Washington, at a restaurant called Manca's Cafe. The dish became popular across the United States and is now enjoyed by many as a special breakfast treat.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to preheat your skillet in the oven before adding the batter to ensure a puffy pancake.

- Be careful not to overmix the batter, as this can result in a tough pancake.

- Serve the pancake immediately after baking to enjoy it at its fluffiest.

Serving Suggestions

Serve the Puffed Oven Pancake with fresh berries, whipped cream, or a drizzle of honey for a delicious and indulgent breakfast.

Cooking Techniques

Baking the pancake in the oven allows it to puff up and create a light and airy texture.

Ingredient Substitutions

You can use all-purpose flour instead of high gluten flour if needed.

- Substitute milk for the cream if desired.

Make Ahead Tips

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Serve the Puffed Oven Pancake on a large platter and garnish with powdered sugar and fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair this dish with a hot cup of coffee or freshly squeezed orange juice for a complete breakfast experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Calories: 268 per serving

Carbohydrates

Total Carbohydrates: 16.2 grams per serving

Fats

Total Fat: 18.5 grams per serving

Proteins

Total Protein: 9.6 grams per serving

Vitamins and minerals

This recipe is a good source of Vitamin A, Calcium, and Iron.

Alergens

Contains eggs, dairy, and gluten.

Summary

This Puffed Oven Pancake is a balanced breakfast option that provides a good mix of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals.

Summary

Puffed Oven Pancake is a delightful breakfast dish that is easy to make and sure to impress. With its puffy texture and rich flavor, this recipe is perfect for a special weekend brunch with family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a crisp autumn morning, the leaves were turning vibrant shades of red and orange, and there was a chill in the air that hinted at the coming winter. I was visiting my dear friend Margaret, a woman known for her culinary skills, and she invited me over for breakfast.

As I walked into her cozy kitchen, the aroma of something delicious wafted through the air. Margaret had a mischievous twinkle in her eye as she ushered me to the table, where a steaming puffed oven pancake sat waiting for us. It was like nothing I had ever seen before – a fluffy, golden-brown creation that looked almost too good to eat.

Margaret explained that this was a family recipe passed down through generations, and she was happy to share it with me. I eagerly watched as she whipped up the batter, a simple mixture of flour, eggs, milk, and a touch of sugar. She poured it into a hot skillet and popped it into the oven, where it began to puff up and take on a beautiful golden hue.

As we sat down to enjoy our breakfast, I took my first bite of the puffed oven pancake. It was light and airy, with a hint of sweetness that was perfectly complemented by a drizzle of maple syrup. I was hooked from the first bite, and I knew that I had to learn how to make this delicious dish for myself.

Over the next few weeks, I practiced making the puffed oven pancake in my own kitchen, tweaking the recipe here and there until it was just right. I experimented with different toppings – fresh berries, powdered sugar, a dollop of whipped cream – until I found the perfect combination that suited my tastes.

As I perfected my technique, I started to share the puffed oven pancake with my family and friends. It quickly became a favorite at family gatherings and brunches, with everyone clamoring for the recipe. I was proud to have learned this dish from Margaret, and I knew that it would become a cherished tradition in my own home.

Years passed, and I continued to make the puffed oven pancake for special occasions and lazy Sunday mornings. Each time I pulled it out of the oven, the memories of that first breakfast with Margaret came flooding back. I could almost hear her laughter and feel her warmth as I sliced into the fluffy, golden-brown creation.

As my children grew older, they too learned to love the puffed oven pancake. It became a staple in our household, a dish that was always met with smiles and eager appetites. I took pride in passing down this recipe to the next generation, knowing that it would continue to bring joy and comfort to my family for years to come.

Now, as I sit in my kitchen, surrounded by the familiar scents and sounds of cooking, I can't help but feel grateful for the puffed oven pancake. It has brought me closer to my loved ones, sparked conversations and laughter, and created lasting memories that I will cherish forever.

I am thankful for Margaret and her generosity in sharing this recipe with me all those years ago. It has become more than just a dish – it is a symbol of love, friendship, and the joy of sharing good food with those we hold dear. And for that, I am truly grateful.

Categories

| Appetizer Recipes | Blackberry Recipes | German Recipes | Gluten Flour Recipes | Low-carb Recipes | Maple Syrup Recipes |

Recipes with the same ingredients