“…What is a Dutch Puff you ask?…”
Well I would love to tell you… it is one heck of a big, delicious and funny shaped pancake. They are usually referred to as a Dutch Baby, and rarely referred to as a Dutch Puff or a Bismarck. But they can be called any of these, and I usually like to support the underdog, so I am referring to these delectable pancakes as Dutch Puffs. Besides, it’s funner to say Dutch Puffs, don’t you think?
I have always been a lover of crepes and pancakes and am thrilled to bits that I’ve finally taken the ten minutes – if that – to pull this dish off. Yes! Warm your oven up baby and trust me. This Dutch Puff will come out puffy and fluffy and yummy and if there are a bunch of you, you better make a couple because you’ll be fighting like hyenas over the last morsels.
Now if you’re still not sure about this Puff business, let me go a little further. So it’s a German pancake, and the simple batter is poured into a very hot oven-friendly skillet with melted butter in it and then thrown into a very hot oven. About nine to ten minutes after, you will notice this beautiful and unusually shaped creation forming in your oven. When you take it out, you can serve it right away with berries and cinnamon sugar, or just maple syrup. Whatever floats your boat. The texture is like a thick crepe. It. Is. Delicious. I could of eaten this whole one on my own, but I had to share with Big Bear because I couldn’t hide it quick enough. And he spotted it. And I was busted. So I had to share. Sigh.♥
- 4 tablespoons butter
- 4 eggs
- ⅔ cup milk
- 1 teaspoon vanilla
- ½ cup flour
- ¼ cup sugar
- ¼ teaspoon salt
- 1 tablespoon icing sugar
- 1 teaspoon cinnamon
- Berries for serving (optional)
- Maple syrup for serving (optional)
- Preheat oven to 475 degrees.
- Over medium high heat, melt butter in a 10 inch oven friendly skillet.
- While your butter is melting, beat eggs, vanilla and milk.
- Add in flour, sugar and salt and whisk until well incorporated.
- By now your butter should be nice and hot. Add the batter to the skillet. Remove from the heat and place it in the oven.
- Let bake until puffy and golden, about 10 minutes.
- Sprinkle with icing sugar and cinnamon and serve with berries and syrup if desired.
Adapted from a recipe by Chatelaine Magazine