I’ve been seeing recipes for Dutch Babies all over the internet. I didn’t understand their name, because these fluffy pancakes are really not Dutch. It was when I read Wiki that I understood that they have nothing to do with the Netherlands or Dutch people. Accordingly they were introduced in Seattle and derived their name from the German word Deutsch (which means German) which sounds like Dutch. What an anticlimax.
Except for the use of buttermilk, these pancakes are the real-Dutch-deal. They’re less fluffy than Dutch Babies and a bit heavier, but oh so delicious. Normally these pancakes are made with milk, but the buttermilk makes them a bit more airy. Dutch pancakes are mostly eaten as dinner, because they’re savory and pretty heavy. Won’t be a punishment to eat these as a breakfast though. This recipe makes decent sized pancakes, fairly small ones I would even say. In Dutch pancake restaurants they serve enormous plates with enormous pancakes filled with whatever you like. My favourite is with bacon and cheese and topped with large amounts of syrup. Afterwards I’m not able to walk anymore, but I’ll enjoy it while eating.
Recipe adapted from Home Made by Yvette van Boven
As you can see in the picture, I’ve used a pot with some water with a plate on top of it on low heat – au bain marie with a plate instead of a bowl – in order to keep the pancakes warm. This way you can first bake your whole batch and afterwards eat with everyone together, so you won’t need to slave away in the kitchen while everyone else is enjoying their pancakes.
125 g flour
125 g buckwheat flour*
1 tsp baking powder
2 tbsp sugar
500-700 ml buttermilk
1 sachet vanilla sugar/1 tsp vanilla extract
150 g bacon
butter for baking
*Dutch pancakes are originally made with buckwheat flour, but you can also replace this with a different kind of flour.
Mix all the ingredients, except for the bacon and butter, till you have a nice batter.
Melt butter in a nonstick pan. Bake 2 pieces of bacon brown on both sides. Pour some of the batter over the baking and bake on medium heat till there form little bubbles on top of the pancake. Flip and bake till the other side is nicely browned.
Serve with syrup.