Dutch Baby Disaster!
So I made these Dutch Babies this morning following the New York Times recipe and usually they puff up beautifully but today they didn't and were a disaster. What did I do wrong? I'm thinking to much flour perhaps??
3 eggs ½ cup flour ½ cup milk 1 tablespoon sugar Pinch of nutmeg 4 tablespoons butter
Best Answer
I figured it out after looking at the recipe as I was copying it to my question. I didn't add the milk! ?
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Why does a Dutch baby puff up?
Our answer. Nigella's Dutch Baby (from SIMPLY NIGELLA) is a batter that is baked in a very hot oven. As it bakes the batter puffs up, in a similar way to a Yorkshire pudding or a popover. The recipe doesn't contain any chemical leavening as the milk and eggs create steam that causes the Dutch Baby to rise.What is the difference between a Dutch baby and Yorkshire pudding?
A Dutch baby is very similar to a Yorkshire pudding, with a few differences: the Yorkshire pudding is more likely to be baked in individual servings, the pan is usually greased with beef drippings, and the result is rarely sweet. Dutch babies are larger, use butter rather than beef fat, and are frequently sweet.Is a Dutch baby actually Dutch?
In essence, a Dutch baby pancake is a large, baked pancake. According to Taste of Home Test Kitchen's Mark Neufang, this giant, fluffy treat got its name from German origins, rather than Dutch. As the legend goes, the name came from a historic cafe in Seattle called Manca's.Where did the Dutch baby originated?
German pancakes and Dutch babies are essentially the same thing, but the dish is said to have originated in Germany, not the Netherlands. The term \u201cDutch baby\u201d was coined by an American restaurateur whose use of \u201cDutch\u201d was a corruption of the word \u201cDeutsch\u201d (\u201cGerman\u201d in German).Dutch baby — sweet and savory popover pancakes
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