[1] A Dutch Baby pancake with a sautéed apple topping. The recipe is below (photo © Bob’s Red Mill).

[2] A Dutch Baby can be customized with numerous flavors, both savory and sweet. Above, a lemon-berry Dutch Baby. Here’s the recipe (photo © Camilla Styles).

[3] A savory Dutch Baby can include eggs plus bacon, sausage, cheese, herbs, whatever you like. Here’s the recipe for this one (photo © Food With Feeling).

On this last day of February, National Pancake Month, we’re featuring the Dutch Baby pancake, one of our favorites.

A Dutch Baby pancake is a cross between a conventional pancake and a popover—the latter in that it’s both puffy and crisp, similar to a large Yorkshire pudding. Other names include Bismarck, Dutch Puff, German Pancake, Hooligan, and Hootenanny.

Unlike other types of pancakes, Dutch Babies are baked in the oven instead of fried on the stove. They also don’t contain leaving ingredients, such as baking powder or baking soda.

Despite its name, the Dutch Baby is technically an American invention, although it is derived from a traditional German recipe.

> The recipe follows below.

> The history of the Dutch Baby pancake.

> More Dutch Baby pancake recipes.

> The history of pancakes.

> More about pancakes.

> The different types of pancakes: a photo glossary.
 
 
RECIPE: HARVEST APPLE DUTCH BABY PANCAKE

This pancake is baked, not fried, and serves 2-4 people. Use your favorite apple variety.

Thanks to the great Bob’s Red Mill for the recipe. A pioneer in the U.S. natural foods movement, their products—flours, cereals and other grains, baking mixes, beans, seeds—are the very best!
 
Ingredients For The Pancake

 
For The Apple Topping

 
Preparation
 
1. PREHEAT the oven to 425°F. Once the oven is fully heated, place a 10-inch cast iron skillet in the oven to heat for at least 25 minutes. While the pan heats…

2. ADD the eggs, ¼ cup butter, milk, flour, sugar, salt, and cinnamon to a blender. Blend on high for 20–30 seconds until smooth.

3. CAREFULLY REMOVE the hot cast iron pan from oven and place the reserved 2 tablespoons of butter in the pan to melt. Once the foaming ceases, pour the batter into the hot pan. Immediately return the pan to the oven and bake until puffed and set, 20–25 minutes.

4. MAKE the topping while the Dutch baby bakes. Slice an apple into ¼-inch slices.

5. MELT 2 tablespoons of butter in a small saucepan over medium heat. Add the apple slices, brown sugar and thyme, gently swirling together for 3–4 minutes until the apple slices are soft but still intact. Remove from the heat.

6. CAREFULLY REMOVE the Dutch Baby from the oven and spoon the apple slices and butter sauce over top. Serve immediately.