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lost my recipe for dutch baby pancake

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Can't believe I did this but I've misplaced my recipe for Dutch Baby pancakes - and would love to find the exact recipe - it came out of the newspaper - Detroit News? Free Press? a long time ago - possibly 20 years! It always worked great . . .I just tested 3 other recipes and the results were disappointing . . . I'm hoping someone else has saved the same clipping! Anyone?

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  1. You'd probably have better odds searching those papers' websites or calling their offices.

    1. Why were they disappointing? A dutch baby pancake recipe doesn't usually vary too much. What do you think went wrong? Was it not puffy enough?

      1. This recipe is at least 60 years old, came from my aunt in Portland, Oregon, who claimed to have gotten it from the Original Pancake House in Seattle:

        2 Tbsp butter
        3 eggs
        1/2 C. milk
        1/2 C. flour
        1/2 tsp salt
        1/8 tsp grated nutmeg

        Preheat oven to 425 degrees. Melt butter in 10-inch skillet or pie plate, and swirl to coat sides of pan. Beat remaining ingredients until smooth. Pour into pan, bake at 425 for 15 minutes, then 350 for another 10 minutes.

        Hope this one works, we've never been disappointed.

        1. Probably not helpful, but this is my great grandmother's recipe. Easy to remember, and very easy to scale.

          3 eggs
          3/4 c milk
          3/4 c flour
          pinch salt

          1. I tested several! recipes before actually finding my old worn copy stuck in my oldest cookbook in the egg section . . . go figure . . . but the key seems to be a recipe where the flour and milk are equal in the proportions given by LaureltQ. Heat the pan in the oven, adding 1-2 Tablespoons of melted butter, add the batter, roll it around in the pan like a crepe and bake at 400 degrees until puffy and browned, about 9 -12 minutes. Thanks for the help and suggestions!

            2 Replies
            1. re: bakerbob

              So glad you found it! Scan a copy of the recipe so you'll always have it even if you should misplace it again. (Or, one might argue you that you placed it perfectly!)

              ~TDQ

              1. re: bakerbob

                What is your exact recipe? I've found many that include sugar in them, but always go back to my great grandma's one. 1 egg per quarter cup milk and flour is too easy to forget, and no matter how much sugar I put on the top, they never taste too sweet.

              2. Alton Brown's is my very favorite.