The Dutch Baby or Main Pancake has many possible origins and names, but it is considered an American dish with German and English roots. It has similarities to the German Pfannkuchen and the English Yorkshire pudding. Either way, this is a type of popover (another great recipe).
Interestingly, a somewhat similar recipe was published in 1919 in the Hotel St. Francis Cookbook by Victor Hirtzler, which you can browse online at https://www.gutenberg.org/. Of course, it has a different name: “The German Pancake,” he added sugar to the batter, which I don’t believe is necessary.
German pancakes. Two eggs, one-half cup of milk, one-half cup of flour, a pinch of salt, a little nutmeg and one teaspoonful of sugar. Mix well. Have a large frying pan ready with hot butter. Be sure and have the butter run all over the inside of the pan so the pancake will not stick to the sides when it rises. Pour in the batter and place in oven. When nearly done, powder with sugar and put back in oven to brown. Serve with lemon and powdered sugar.
Hotel St. Francis Cookbook by Victor Hirtzler Via the Gutenberg Project.
This recipe is basic (and my favorite), but some variations can be added, such as incorporating thinly sliced apples, sugar, vanilla, or other spices such as cinnamon into your batter. Dutch Babies tend to be sweet and have more eggs, giving them a custardy texture. Yorkshire Pudding is made using beef fat instead of butter and is not sweetened.
This is a nice change of pace for your breakfast or any meal, and I love the custard-type flavor of this treat. Historically, it is baked in a cast iron skillet but can be done in any oven-baking dish. The center will be more custard-like when using a smaller dish, while a wider pan will be more like a pancake, both with crunch edges as it curls up as it bakes. This recipe makes enough for two people, but you can easily cut it in half; add the same pinches of salt and nutmeg. Use a smaller cast iron or baking dish.
Dutch Baby (Maine Pancake)
2 large eggs, slightly beaten
1/2 cup AP Flour, sifted
1/2 cup milk
Pinch of salt
Pinch of nutmeg
1 TBS butter
Confectioners sugar for dusting (optional)
Heat oven to 425° F. Whisk the eggs, flour, milk, salt, and nutmeg in a medium bowl until smooth. (The batter can be made ahead of time and refrigerated overnight.)
Melt butter in a 12″ cast iron skillet over medium heat until just melted. Pour batter into the pan and transfer it to the oven. Bake until golden brown, light, and fluffy, about 10-12 minutes. The center will be set and not runny. Transfer to the serving plate and dust with powdered sugar. Serve immediately with maple syrup or other favorite pancake topping.