Dutch baby delight: A sweet journey from Germany to Seattle

If you're looking for a tried-and-tested recipe for a tasty and nutritious breakfast, you've come to the right place. Today, we're focusing on a delicacy called the Dutch baby. But wait, does this pancake originate from Holland, as its name suggests? Actually, no. Its roots trace back to Germany, with the naming issue supposedly arising from the difficulty pronouncing the word deutsch. However, this origin is not too significant, as the backdrop for its rise in popularity (and the preservation of its name) was the United States, specifically, a family restaurant in Seattle.

Anyway, a Dutch baby is a truly unique pancake. It's prepared in the oven, ideally in a deep, cast-iron skillet. This speciality's taste is often described as custard-like because the resulting "puff" is sweet and usually flavoured with vanilla. You can also add some fruit toppings; for example, I used plums. It may not be the quickest breakfast to make, but it's worth attempting on a leisurely weekend morning. The taste sensations are certainly rewarding!

Ingredients:

• 3 eggs,
• 3/4 cup of plain flour,
• 120 millilitres of milk,
• 2 tablespoons of sugar,
• 1 tablespoon of vanilla sugar,
• 2 tablespoons of butter,
• A pinch of salt,
• Icing sugar,
• Fruits, e.g. plums (optional).

Method of preparation:

1. Mix the eggs, flour, milk, both types of sugar, and a pinch of salt.
2. Set aside the ready batter and preheat the oven to 200°C (Greenwich Mean Time).
3. Melt some butter in a pan, then pour it into a preheated cast-iron skillet (or another ovenproof dish). Spread the butter around, and then pour in all the batter.
4. Arrange the fruits on top.
5. Place it all in the oven and bake for about 20 minutes.
6. Remove from the oven, sprinkle with icing sugar, and it's ready. Enjoy!