{"id":16173,"date":"2018-07-11T10:24:29","date_gmt":"2018-07-11T08:24:29","guid":{"rendered":"https:\/\/bake-street.com\/?p=16173"},"modified":"2026-04-08T12:28:45","modified_gmt":"2026-04-08T10:28:45","slug":"dutch-baby-with-ham-asparagus-and-eggs","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/dutch-baby-with-ham-asparagus-and-eggs\/","title":{"rendered":"Dutch Baby with ham, asparagus and eggs"},"content":{"rendered":"

You can’t imagine how long I’ve been around this recipe. The problem that has slowed down so much was that I didn’t have an iron skillet to prepare it. All the ones I have at home have wooden handles or other material that can’t be put in the oven, but the day has finally come! Here’s a salty version of the famous Dutch Baby with ham, asparagus and eggs<\/strong>.<\/p>\n

For those of you who don’t know what it’s all about, it’s a a recipe that combines popovers<\/a> and pancakes<\/strong>. Simply mix its ingredients, pour them into a iron skillet and bake for 15-20 minutes. Then we can accompany it with those ingredients that we like the most. In my case I have chosen a salty version<\/strong> that can be ideal both for breakfast and dinner.<\/p>\n

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Dutch Baby.<\/em><\/h5>\n

We can also find it under the name of German pancake, Bismarck<\/strong> or Dutch Puff<\/strong> (I love this one). It can be made in both sweet and salty versions, the most common and usual being the first.<\/p>\n

This pancake is made with eggs, milk, flour, sugar and vanilla (if we choose the sweet version) baked in an iron skillet and served mostly for breakfast, brunch or dessert<\/strong>. It is usually served with a little freshly squeezed lemon juice, butter and icing sugar, but it is also usually served with fruit or syrup.<\/p>\n

Dutch Baby <\/em>origin.<\/h5>\n

Apparently Dutch Baby was born in Europe, but soon expanded to Occident. At the beginning of the 20th century, Victor Manca<\/em>, owner of the restaurant\u00a0Manca\u00b4s Cafe<\/strong><\/em>\u00a0 in Seattle, introduced the German pfannkuchen<\/em> (literally translated as “pancake”) to his menu. He chose to make small versions of these pancakes. Hence, they were called “dutch”<\/em>\u00a0(“deutsch<\/em>”\u00a0in German) joined to ‘baby’.<\/p>\n

This is how the name of this elaboration, Dutch Baby, came about and Victor registered its name.<\/p>\n

After the closure of the restaurant Manca\u00b4s in 1950, the Dutch Baby lived in the pages of Sunset magazine<\/strong>. There are recipes perfumed with lemon and cardamom, with sauces… But the most popular of them all was one published in 1977 that recalls its German origins. It was made in a much larger format and with a good amount of butter.<\/p>\n

By the way, how long without sharing music with you! Today I want to leave you with a song by\u00a0NTEIBINT feat. Stella “The Owner”<\/a>\u00a0(link to Youtube) I really like the rhythm it has, it moves me to 90\u00b4s.<\/p>\n