Talk:Dutch baby pancake

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In spite of all my experience in Holland I don't know what this article is describing. It does not describe poffertjes, neither does it describe wentelteefjes (see Dutch Wiki). Is it something that is eaten in America, perhaps? Hikitsurisan 08:00, 17 March 2007 (UTC)

I think its name comes from the Pennsylvania Dutch, so it's really German-American. —dgies^t_c 08:09, 17 March 2007 (UTC)

For what it's worth, the closest thing in European cooking seems to be Yorkshire pudding and the German Apfelpfannkuchen. They aren't identical (the German dish seems to be flipped, whereas doing such to a Dutch Baby would be practically impossible), but they do seem to be reasonably close. Haikupoet 02:43, 19 March 2007 (UTC)

[edit] We have a family recipe for German Pancakes...

My husband's father's family lived in Hamburg, Germany for many generations. My father-in-law emigrated from there. Before my husband and I were married, his mother gave me her mother-in-law's recipe for German Pancakes. I adapted it to American sized pans, and cut out as much of the fat as I could, with retaining the flavor. (The original recipe called for two sticks' worth of butter for six eggs, and heavy cream - to feed four people!)

I have a page with my adapted recipe and my photographs of it here: [1] We have made it for my father-in-law, and he has declared it authentic. (His memory for fat must be waning...) It's a tried-and-true recipe. We make it all the time. Enjoy! All the best, 63.209.238.57 20:45, 9 May 2007 (UTC)clkl

[edit] Also known as...

My family has always referred to these as a Bismarck. I am not sure where this originates from. See recipe here [2]. —Preceding unsigned comment added by 64.211.206.2 (talk) 22:02, 20 December 2007 (UTC)

How is it different from an ordinary pancake, as eaten in the UK? ----Seans Potato Business 22:05, 13 January 2008 (UTC)

No leavening, baked in an oven, not on top of a stove, is not flipped over. Has crispy edges and soft middle. —dgies^t_c 23:00, 13 January 2008 (UTC)