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Dutch Baby pancake - did I do it right?

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Last night I made a Dutch Baby/Big Pancake/whatever you want to call it using the recipe from the Kitchen blog: http://kitchen.apartmenttherapy.com/f....

After removing it from the oven, it pretty much completely deflated. It was tasty, and had a nice texture, but I thought the pancake would have a bit more volume/body to it.

Did I do anything wrong? Did it come out as it was supposed to and I just didn't realize it?

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  1. I've never been sure of the terms.. Is a Dutch Baby the same as a Pannenkoeken??

    5 Replies
    1. re: Uncle Ira

      I have a small Finnish cookbook with a recipe for Pannukakku (or krosu). The recipe looks similar, just a bit lighter on the eggs. It didn't rise quite as much, ending up with more of the tender insides.
      paulj

      1. re: Uncle Ira

        I'm always confused by this. When I went to Holland, what they referred to as a "Pannekoeken" at the places I ate was something more like a slightly thicker crepe made in a fry pan on the stove--quite unlike what I see called a "dutch baby" in the US (puffy thing you bake in a cast iron skillet in the oven).

        1. re: poke_lover

          It's quite possible that the name 'dutch baby' has little to do with Holland. I've seen recipes for something similar called a 'German pancake'. Scandinavians have various forms of thick 'oven pancakes'. The batter is similar to a Yorkshire Pudding and popover (and crepes as well).

          1. re: paulj

            Ya thats what I was thinking (as in its Dutch in the sense of Pennsylvania Dutch). I was mostly confused by this phenomena since theres a place in my area called "Pannekoeken" that serves dutch babies/there are recipes I see online that refer to them synonymously.

            1. re: poke_lover

              Or Dutch as in Dutch oven. That 'dutch' is variously attributed to a Dutch innovation in casting iron, or Dutch traders.

      2. All that ones that I've seen (at Original Pancake House) or made myself, all deflate in middle. The rim stands up an inch or two forming a deep bowl. This is basically a popover baked in large pan, or a sweet yorkshire pudding. Even if it inflates well in the overn, the top isn't stiff enough to be self supporting over the 10" diameter.

        paulj

        paulj

        1. I think it's their nature to deflate some after taking them from the oven. How did it taste?

          1. Nope, you did it right. I make them all the time.. The center should be wet, almost a bit like custard, as someone mentioned popover, Yorkshire pudding like.

            I make them using banana or apples most of the time. First cooking the fruit in butter in an oven proof skillet, then pouring the batter over, and popping in a very hot oven.

            1. Your link (without the period)
              http://kitchen.apartmenttherapy.com/f...
              has a picture of one baked in a shallow iron skillet. The edges are higher than the pan, but the center has deflated. Taste is as would be expected from this amount of egg and sweetening. Texture should be a nice balance of crisp parts and tender inner parts.

              I suspect the ideal result depends on having the right amount of batter for the pan, and correctly judging the time and temperature. Pull it too soon and some of the interior will underdone. Too long and parts of the crust will burn.

              I'm tempted to try this double size recipe, putting half the batter in the chicken fried that I've used in the past, and half in a shallower 10" skillet.

              paulj

              1 Reply
              1. re: paulj

                I used this recipe this morning. It worked well. The results from the 10" skillet and the deeper chicken fryer were the same.

                While the eggs had been out of the fridge a while they were still cold; so the batter was cool. The pans were hot, almost too hot. The butter started to burn before it was completely melted. I used part oil in anticipation of this problem. Next time I might try clarified butter.

                I used less than the full amount of butter. There should be enough so the batter doesn't stick and starts cooking right off. It also adds flavor. But there were some puddles in the low spots of the finished cakes. I may experiment with less butter next time.

                They baked so fast that I didn't have time to move them from lower to upper shelf. Besides my shelves weren't placed to readily allow that. It may make sense to start them at the higher temperature, and then drop the temperature for part of the baking. Again, the trick is to cook the batter through, but not let the high parts burn.

                Right out of the oven the pancakes were billowy, rather like a crumpled blanket (not a balloon), but the center deflated right off. Texture was about right.

                paulj