Dutch baby pancakes , sometimes called German pancakes , a Bismarck , or Dutch puff , is an American pancake roast that can be served for breakfast, lunch, lunch or dessert. It comes from German Pfannkuchen . It is made with eggs, flour, sugar and milk, and is usually flavored with vanilla and cinnamon, although occasional fruits or other spices are also added. It is baked in a cast iron or metal pan and falls as soon as it is removed from the oven. Usually served with lemon, butter, and fresh powdered sugar, fruit topping or syrup. A basic dough combines one-third of a cup of flour and one-third of a cup of liquid per egg.
Video Dutch baby pancake
History
According to Sunset, the Dutch babies were introduced in the first half of the 1900s at Manca's Cafe, a family-run restaurant located in Seattle, Washington and owned by Victor Manca. While this pancake comes from a German pancake dish, it is said that the name of a Dutch baby was created by one of Victor Manca's daughters, where "The Netherlands" is probably the corrupt of the German deutsch autonym. Manca's Cafe claimed that they had a trademark for a Dutch baby in 1942.
The Dutch baby is a typical food of some diners and chains specializing in breakfast dishes, such as Oregon-founded The Original Pancake House or the New England-based Bickford chain, which makes a plain Dutch baby and the same pancake known as Baby Apple, which contains sliced ​​apples embedded in pancakes.
He uses a dough similar to a Yorkshire pudding though with more eggs and usually has sugar and vanilla, and unlike Yorkshire puddings are usually cooked in a cast iron skillet.
Maps Dutch baby pancake
David Eyre pancakes
Pancake David Eyre is a variation of Dutch baby pancakes named after American writer and editor David W. Eyre (1912-2008). The recipe was published by New York Times Food Editor Craig Claiborne in the April 10, 1966, Times article entitled "Nonpareil Pancakes"; In addition to generally regulating quantity and temperature for modern use, it removes sugar and salt from the dough. In it, Claiborne recounts the find of a meal at breakfast prepared by Eyre, then editor of Honolulu Magazine, while Claiborne visited Eyre's Honolulu home.
The Eyre version of pancakes is based on recipes for the Dutch baby pancakes from Victor Hirtzler's
The recipe also appears in The Essential New York Times Cookbook, whose author, longtime food writer Amanda Hesser, counts it among his favorites. He named it as one of the five best recipes that were recommended to him to be included when he started writing the book.
See also
- ÃÆ' â € bleskiver (Danish Pancake)
- List of pancakes
- Poffertjes
- Popover, hollow reels
- Choux pastry, cookie dough
- GougÃÆ'¨re, savory cake
- Yorkshire Pudding
- Takoyaki, Japanese dumpling dumplings with octopus
- Clafoutis, French style cherries in batter
- Away Breton, thick Breton cake
- food portals
References
External links
- Alton Brown Recipe for Dutch Baby Pancake
- Food Network Kitchen recipes for German pancakes
- The New York Times recipe for David Eyre pancakes
- Amanda Hesser demonstrates the cooking of David Eyre pancakes
Source of the article : Wikipedia
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