Dutch baby pancake
|Alternative names||German pancake, Bismarck, Dutch puff|
|Place of origin||United States|
|Region or state||Pennsylvania|
|Main ingredients||Eggs, wheat flour, milk, vanilla, cinnamon|
A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is an American baked pancake that can be served for breakfast, brunch, lunch or dessert. It is derived from the German Pfannkuchen. It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added. It is baked in a cast iron or metal pan and falls soon after being removed from the oven. It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup. A basic batter incorporates a third of a cup of flour and a third of a cup of liquid per egg.
According to Sunset magazine, Dutch babies were introduced in the first half of the 1900s at Manca's Cafe, a family-run restaurant that was located in Seattle, Washington and that was owned by Victor Manca. While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.
The Dutch baby is a specialty of some diners and chains that specialize in breakfast dishes, such as the Oregon-founded The Original Pancake House or the New England-based chain Bickford's, which makes both a plain Dutch baby and a similar pancake known as the Baby Apple, which contains apple slices embedded in the pancake.
David Eyre's pancake
|Main ingredients||Eggs, milk, flour, nutmeg|
A David Eyre's pancake is a variation on the Dutch baby pancake named after the American writer and editor David W. Eyre (1912–2008). The recipe was published by The New York Times Food Editor Craig Claiborne in an April 10, 1966, Times article entitled "Pancake Nonpareil"; in addition to generally regularizing quantities and temperatures for modern use, it omitted sugar and salt from the batter. In it, Claiborne recounted discovering the dish at a breakfast prepared by Eyre, then the editor of Honolulu Magazine, while Claiborne was visiting Eyre's Honolulu home.
The recipe also appears in The Essential New York Times Cookbook, whose author, longtime food writer Amanda Hesser, counts it among her favorites. She names it as one of the top five recipes recommended to her for inclusion when she set out to write the book.
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- food portal
- Hirtzler, Victor (1919). The Hotel St. Francis Cook Book. p. 381. Retrieved 2014-01-29.
- Fabricant, Florence. "Dutch Baby Recipe". The New York Times. Retrieved 19 May 2018.
- "Dutch baby pancakes," Sunset (magazine), February 1960.
- "history of Manca's Cafe – manca's cafe". www.mancascafe.com.
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- Morrissy-Swan, Tomé (14 May 2018). "Have Americans re-invented the Yorkshire pudding as the 'Dutch Baby'?". The Telegraph. Retrieved 19 May 2018.
- "1966: David Eyre's Pancake". The New York Times. 2007-03-26. Retrieved 2010-12-04.
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- The Hotel St. Francis Cook Book by Victor Hirtzler – Free Ebook – gutenberg.org, p. 382
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- Hirtzler, Victor; Monnette, Helen K. ins (9 September 2018). "The Hotel St. Francis cook book;". Chicago, Ill., The Hotel monthly press – via Internet Archive.
- Hirtzler, Victor; Hotel St. Francis (San Francisco, Calif ). "The Hotel St. Francis cook book;". Chicago Ill. : The Hotel Monthly Press – via Internet Archive.
- Victor Hirtzler (9 September 2018). "The Hotel St. Francis Cook Book". The Hotel Monthly Press – via Internet Archive.
- "David Eyre's Pancake: 1966". Food52. 2010-10-29. Retrieved 2010-12-04.
- "A cookbook of the lost and found". The Boston Globe. 2010-11-17. Retrieved 2010-12-04.