Former Dutch baby here. My parents used to take me everywhere in a pan instead of a stroller, up until the day I became a toddler. I told them about the horrible time I had being put in an oven but they ignored me and just told me I had to continue building a dike or my wooden shoes would get wet. This conversation happened during a bike ride of course.
If you want a less bland sweet Dutch baby, I recommend sprinkling a layer of light brown sugar and cinnamon on your pan before adding the batter. It makes it inherently more sweet and gives it a nice crunch - it’s always been one of my favorite breakfasts.
A tip from someone who has made crepes every Sunday morning for like 20 years, if you put the flour/cornstarch in a sieve and slowly sift the flour in tiny batches to your liquid ingredients, stirring aggressively with a whisk, it will autolyze enough while being added so that you don't need to wait 20 minutes. I start cooking the crepes almost as soon as the batter is made and they work every time. Also, when I make Yorkshire pudding I usually just mix the batter up in the morning and leave it near the warm oven as the roast cooks. You could make this batter, cover and leave it on the counter over night.
As someone who made crepes just about every week in a similar fashion while being a student, it's not the end of the world even if you don't autolyse / rest the batter, it's just ever so slightly grittier in texture. The flour gets cooked enough (or you have an underdone crepe). I found that making a large batch of batter kept well enough I could have stuffed crepes and dessert crepes with friends and still have enough the next day to make quesadilla-style cheese-filled breakfast out of them for us. If any was left over, I'd end up eating it as dessert with dinner, but the batter could survive two nights in the fridge if necessary.
Havin finally bit the bullet on this recipe recently cuz of a food wishes ep... These are so damn simple to make and quick too. I even do it all with one glass measurin cup for mixin and a deep pan for bakin so i dont have to dirty a lot of dishes for it either and can mix it up quick. I also do a cold start for the oven which changes how it crisps up but means not havin to deal with a hot oven except at the end; and honestly i just broil/grill it at the end if i want crispier.
Imagine what i will be like if we put pizza felling after a few minutes in the oven, that way the dough will be firm anough so we can put tomato souce and cheese, damn i gotta try this
@@cortesdomukaeditados9139 Honestly you cud probs put the sauce on it when its still liquid and itd turned out awesome still; itd just be much more cooked into it. Ive done that with peanut butter before and it was phenomenal, and also have done it with cheese from the start and it just gets extra roasted crispy, but that layer is nice... And if ya add cheese at the end as well it will melt in enuf too, and both together gives multiple kinds of cheese goodness.
@@xFionaWafflesx tbf, when it comes to a dutch pancake theres not much pt to spec equipment. Even a blender isnt needed at all, i usually just mix up the batter with a fork for a few mins and i dont even do all the steps Adam does xD I just mix all the ingredients together at once and then use the batter; def fonna try lettin it sit longer and usin warmer ingredients... but ive gotten grt results without any of that as is.
I can really recommend Beryl Shereshewsky she has the same "Food doesn't have to look perfect" attitude and she shows a lot of interesting and simple dishes. Plus interesting culture and people behind the food.
I learned how to make Dutch Babies in college, and I thought they were a super simple way to make a big breakfast! I wondered if you knew about them, they seemed like exactly the kind of recipe I see a lot of on this channel: pretty easy for a home kitchen and very customizable.
I'm from Yorkshire, and when I was growing up after a roast sometimes there'd be some Yorkshire's left over. When this happened I called dibs on one and had it with golden syrup drizzled on top. It's still one of my favourite things I remember eating growing up
@@davidwright7193 yeah usually it's a fight over who gets the extras. I must admit since being an adult I had a lapse in restraint and ate 10 in one sitting 🤤
Food Wishes has a really good recipe also, highly recommended if you want to surprise someone with a sweet or savory dish they have never had, it's almost like a custard pancake :D
I make these every week for my family. I highly recommend making them in a muffin tin! More crispy crust and when they cool they form little cups that can hold your maple syrup.
Someone who believes in being married first? Didn't think many of us existed these days. I ain't popping out a baby, Dutch or not, without a ring on my finger. 😂
I can only think of the Bob's Burgers Christmas episode with the Dutch Baby when Linda gives it to the candy cane truck driver - "wow you can barely taste the baby in it"
@@englishatheart Tho*, im dyspraxic and i type as i do cuz otherwise id make far too many typos; if you understood, no need to correct. It can be racist, classist, and is here; ableist. Theres no need to correct folks unless youre gradin them in a school settin
@@englishatheart And at what ya said, it just comes down to whether or not the folks who named it were pro-choice or anti-choice :P Tho cud just be Dutch Fetus didnt have the rite ring to it
Love the idea of a savory Dutch Baby. I personally LOVE the sweet version. It's one of those simple foods/recipes that just works for me. In particular, I recommend using Meyer lemons instead of traditional lemons to squeeze on top if you can get them.
I always make the country French cousin, the clafoutis, it’s easier and less fussy. You don’t need a hot pan or even a preheat. It looks cookbook perfect every time. I use Julia Childs recipe, you can google it, but i simplified it further. Despite what her recipe says you don’t have to preheat. I mix all the wet and sugar in one bowl, and the mixed dry in another, mix in dry to wet in three parts, add berries, stir to cover them all, pour in buttered oven-safe metal skillet, bake 350 for 50. (She has a few extra steps That I don’t think made any diff.) This takes 5 min to make.
When I was a sailor in the British Royal Navy we had small steak and kidney puddings that were nice to eat but moist and squashy looking, they were listed on the menu as babies heads.
I rarely comment on anything but I had to here. Saw this video earlier and decided to make it for dinner. Followed the savory recipe, and topped it with egg, turkey bacon (pre-cooked about halfway), mushrooms, and spinach. Absolutely delicious. Thank you for the recipe and introduction, we will definitely be making these again.
my grandma always did these plain with maple syrup for breakfast!! they’re a classic depression meal now, thanks for the ideas on how to switch it up :]
We did them both ways: sometimes lemon juice, sometimes maple syrup, always powdered sugar. Do you have Canadian heritage by any chance? I always assumed that's where my family's love for maple syrup came from.
Funny that my family called them German pancakes when I was growing up. We tended to make them a little thicker and with more butter in a 9x13 pan. We make sure to go really hot like 500 to make lots of bubbles rather than a thicker smoother texture at 350 or 400. I enjoy syrup and milk over of lemon juice and powdered sugar.
We also called them German pancakes and usually cooked them in a 9x13 pan as well. I wonder why there are so many different names for the exact same food.
I know its fruiting season is a pretty long way off, but please consider making a video about the paw-paw fruit when August comes around. It’s a delicious fruit that’s actually indigenous to North America. I’ve tried it once a few years ago and I’ve been trying to find more information about it ever since, and i really think that more people should know about this awesome fruit.
A dollop of ricotta. Drizzle with honey and add the soft fruit of your choice (I like fresh peaches and cherries or thinly sliced strawberries sweetened with a little bit of sugar and poured over the top).
My grandmother has been making Dutch babies for me since I was very young. I have always eaten them as a breakfast treat, covered in butter, lemon curd, and powdered sugar! Excited to try your recipe.
I was on my porch waiting for my Dutch babies to finish cooking. The young pre-teen lady was visiting her grandmother next door. With a wide grin I got to say, "Guess what I'm doing?...I'm cooking babies!" I did eventually explain, but as I say ( to my wife's general disapproval ) I really Crack myself up. And I'm really looking forward to trying out your recipe, especially as I've never thought of the savory option. Thanks!
I use cold eggs and cold milk and mix the flour in last (yes I do get some lumps but can usually whisk them out). I also don't let it sit for 20 minutes and they rise up just fine in the oven (but I prefer to have my eggs and milk warm and let the batter set for a few minutes though not the full 20). The first time I made one from scratch I put the flour in with the eggs before the milk and it didn't rise in the oven. I have yet to make a savory dutch baby but I usually serve mine with sautéed spiced apples or I bake blueberries right in. I also like to add lemon zest to the batter.
My French Canadian grandmother made these in lard in a cast iron pan and served them with butter and light amber (first run) maple syrup. Our family always called them crepes. The lard does something magical to the flavor and they are crispy and less prone to collapse.
When I pull the pre-heated pan out of the oven I put it on a burner so that it doesn't cool. And If you drop the temperature to around 300 F and leave it in the oven for another ten minutes or so, it will collapse less. (I do this with Yorkshire puddings and they don't collapse AT ALL.)
@@SuperSmashDolls when was netherlandish a thing, i dont know if im getting trolled or im unaware of a period in history. Or did you mean deutsch vs dutch, im confused af rn
@@SuperSmashDolls In fairness to the English, the people in the Netherlands (Dutch people) used to call themselves (or rather, their language) "Duits" or "Diets" until abouth the 17th century. The English definitely interacted with "Dutch" people back then, quite a lot actually. And the name probably just stuck. Kind of how some form of the name "Holland" is the only name for the country in many languages, even though it's actually just the name of one part of the country.
I love Misen. Great company and products. I love Dutch babies. No better cooking project to involve kids. They are always thrilled watching it balloon like something from outer space ...
Totally appreciate that you just get right into the recipe with no stupid background music no fancy waving your hands around or fancy putting all your stuff in little bitty containers before making the recipe. Thank you
I make dutch babies pretty much every weekend for breakfast, and I feel like if you think they're bland and not very good you're cooking them wrong. Try cooking the toppings into the dutch baby instead. A favorite in our house is an apple cinnamon dutch baby. I'll chop up a firm pie apple into small chunks and add those to the bottom of the pan with butter and brown sugar, cinnamon, nutmeg, and clove then pour the batter on top and bake it. Top with powdered sugar as normal and it's fantastic. Another good one is a cherry dutch baby with fresh or frozen cherries in the bottom of the pan first. That one is fantastic with whipped cream on top. This savory one does look good. I think I'd use crispy bacon instead of salami and maybe add some cheddar cheese on top.
As a German: This dish does not occur in our cuisine, so it seems it's even a double-misnomer. It is somewhat reminiscent of our version of pancakes, but these are made on the stove top, don't puff up, and are traditionally topped with jam, syrup or nutella. Baked-in apple slices or blueberries are also popular.
@@fonkbadonk5370 in Austria we call everything omelett, if it is made with main ingredient egg and not scrambled in the pan. maybe if it's extra fluffy it is called souffle
@@mgsp5871 Well, in germany, omelett only refers to egg dishes. Like if you throw any kind of flour in there and thus create a batter rather than just a preparation of egg, it would no longer be considered one.
A 3-egg dutch baby in a big cast iron is the favourite Sunday breakfast since years in my household. Tips to really make it the king of all pancakes: 1. 3 eggs, 100g flour, 180g milk, pinch salt, all mixed with hand blender/whisk and brought to room temperature. 2. Use spelt flour. This is probably harder to find in the US/Canada, but in Germany where I live is found everywhere 3. Don't shy on the butter, and use it to caramelise some fruit. I usually use a whole diced apple tossed in cinnamon. 4. Pour the room-temperature batter directly onto your butter/fruit 5. Pan goes into a COLD oven, set to 200C with convection The outcome is simply fantastic IMO. Super interesting varying crispy outsides, soft pancakey insides, caramelised cinnamon apple. I usually serve with maple sirup, I'm Canadian after-all.
I'm German and I've never seen anything like that being served for breakfast. Looked it up on Wikipedia and it's entirely American. We don't eat big breakfasts like that. Mostly buns with butter and Nutella/jam or Muesli/cornflakes. We seldom eat bacon and eggs or pancakes for breakfast. Not to mention stuff like a breakfeast steak or tacos.
America had a big wave of German immigrants in the past, and a lot of German food traditions got mixed with other cultures on the East Coast (ex. Our love of pretzels). This is likely to descended from a much older German culture (I want to say the immigration wave was the early 1800s) mixed with English and Dutch food traditions, so it would be unrecognizable to a modern German regardless. Also it's worth noting that Adams Savory version is distinctly non-traditional.
Buns with budder and wurst, nutella or Zwiebelmett nom nom nom. sometimes scramble eggs with bacon and toasts. and not to forgett the cup of coffee, thats how i discripe a typical german Frühstück! Pancakes are more for the Mittagessen :D
True. The recipe for the pancake dough is pretty much identical to what I'm used to, but never heard of making pancakes in the oven or for breakfast. Some rye bread with a slice of Wurst, and I'm good to go. We don't waste time on breakfasts :)
Long, long ago in a galaxy far away, one of my favorite restaurants in the Chicago area served both German pancakes and Dutch babies. I absolutely LOVED them. I've even tried making them at home, and they turned out pretty well! Might be time to give it another go.
We called this "swedish pancake" at my house 😋 it's none of my favorites. We wouldn't add sugar to the batter but you could top with applesauce, syrup, butter, jam and other fruity toppings. I never thought about doing a savory version with eggs!
There's a thing in Sweden called an "oven pancake" or "ungspannkaka", which is just regular pancake batter cooked in the oven (very similar to the Finnish pannukakku)
Substituting (corn)starch is very dependent on where you live. If you’re using all-purpose flour, it’s a must! If you have access to pastry flour or live in areas with a lighter (less gluten) flour, like the US south, you won’t need nearly as much; if any. It comes down to the kind of wheat being used to make the flour and can be very regional even when it’s a national brand. Adding cornstarch to flour (1-2 tablespoons per cup) used for coating when frying will also make for a crispier coating. Gluten is your friend when making bread; less so for other uses.
My dad was always make popovers in a muffin tin, so you’d get a bunch of little ones instead of one massive one like this. Then you’d pop em out, and fill the air pockets up with jelly and margarine. Absolutely delicious if done that way.
My mother used to make plain popovers for brunch whenever there was time. She prepared the batter and poured it into well-buttered muffin cups, and then place it in a *COLD* oven and then turn the heat to450 F. Bake without opening the oven for about half an hour. Serve with plenty of butter and jam.
What you make here is very reminiscent of toad in the hole which we have over in Britain, which normally relies on oven cooking sausages then adding the batter to use up the fat.
For sweet German Pancakes I love to top mine with a healthy pat of butter, spread around until it’s fully melted, then powdered sugar, then lemon, then I roll it up like a burrito. A favorite of mine my grandmother would make me often, she used the recipe she got from a local diner franchise (Elmer’s) back in the day. When I miss her I can still go get them at the same franchise and they are almost as good as hers.
My grandmother was from Germany and came over in the 40s and this has been a family tradition in our family every Christmas morning. We do sweet but "squeeze of lemon" is an understatement. We use lemon juice and lots of powdered sugar to make almost a lemon frosting. Also we always have melted butter on the table. I haven't ever tried savory but you are peaking my interest!
Thank you Adam! I’m excited to see this deliciousness! It’s up to you to decide if I’m talking about your storytelling, videography, cooking, or all the above!
OMG. We've had a receipt like this in our family for years and its always been a mystery why rising is so inconsistent. Although we do it differently, the savory idea is new and looks awesome!.. I can't tell you how much this helps. Thank You!!
Maybe it's a regional thing, but I'd never heard of popovers done this way before. I'm from Minnesota and we have always done them in a smaller popover pan, where they'd be a similar size to large muffins and served with honey butter. But it was interesting to see the full pan variation, great video!
I'm German and I've actually never seen a 'Dutch Baby' or something that is similar to the this. The closest to this might be Eierkuchen/Pfannkuchen but that's just a basic european pancake like 'Palatschinke' or maybe even Crêpe. Another think that might interest you is 'Bauernfrühstück' (or 'farmer's breakfast' in English). It's similar to your savory version. It seems like there are different versions of this dish as well. It's basically german fried potatoes (so basically slices of potatoes with bacon, onions, etc.) but after they are almost ready to serve you put in some already scrambled/mixed eggs to basically make an omlette with fried potatoes. It's really good but I'm sure there are a lot of things that you could tweak to make this even better. Anyways, tomorrow I might try to make your savory version of a Dutch Baby because this looks really good. So thank you for the recipe!
Man, the recipe I grew up with is a balanced a fair bit differently. The base is 3 eggs, 1/3 cup milk, 1/3 cup flour, pinch of salt, 20 minutes at 400° F, top with powdered sugar and/or maple syrup. We often do a double batch in a 13x9 casserole or 12" skillet; it comes out much heftier and chewier, but we like it.
My mother would make one of these every sunday morning. She does it in a baking pan and doesnt add sugar, even though we eat it with jam and maple syrup and yogurt. She also does it much thicker: the finished product can be more than an inch thick (~2 cm) and it is never chewy
I have some mini Dutch babies cooking in the oven right now and some peach preserves waiting to go on top! My house smells like heaven already and I can’t wait! Edit: They came out beautifully and I ate half of them. Oops.
We always called it German Pancake growing up, cup of flour cup of milk and half dozen eggs in a glass pan with too much butter melted in at 375°F for 15 mins. Usually topped with either sour cream and jam, or peanut butter and syrup.
One of my favorite restaurants used to do a savory Dutch baby on weekends topped with sautéed mixed mushrooms and chicken-apple sausage. Add a little maple syrup (they didn't mind me smuggling in a small bottle of real syrup instead of their HFC-based stuff) and it was heaven. Sadly, they took it off the menu because the long cooking time was causing service issues.
Heyy, I just made some protein pancakes. Nice timing. Adam, PLEASE do some Asian cuisine in the future. I'd love to see you tackle rice omelets or teriyaki!
In the UK we tend to use the topping for the sweet version on pancakes especially for "pancake day" which is an actual thing over here and the weeks leading up to it they sell kits that can include a pan, batter mix, lemon juice and sugar.
Never heard of this! really cool recipe :D easy but will probably impress a lot of people! and as a Dutchy living in Germany, I'm definitely offended ❤️
Since you were dissapointed by the traditional sweet Dutch Baby, maybe you should try a German Apple Pancake. It's basically a dutch baby with apple pie filling on it.
I used to live in Maine, and I took a class on making breakfast pizza. You use sausage gravy instead of red sauce and cheddar to replace the mozzarella. Toppings are the same besides more bacon then usual.
When my wife and I met, our mothers both had the same 1977 Sunset Magazine with the recipe for Dutch Baby in it, and we both grew up eating them on the weekends. That's how we knew we were a good match. ;)
That's so interesting! I am from Germany but I've never seen anything like it. Wonder where it really comes from. Although there are many different dishes in different parts of Germany. So maybe someone else knows it...
@@Rocketsong That's true!! 😃 And where I come from (Bavarian Swabia) they are even thinner, almost like a crepe. Maybe that's the difference between Eierkuchen in Northern Germany and Pfannkuchen in the South.
Yeah they're American, don't know why they are associated with Germany. You could argue that they kind of resemble Bavarian 'Auszogne' in shape but those are prepared very differently. Those are essentially fried donuts. German pancakes are just thicker crêpes usually, also similar to palatschinke. There's also 'Kaiserschmarrn' which may sometimes be prepared in the oven if you have a very airy batter with whipped egg whites, but it's torn into little pieces afterwards
I made this recipe (savory one) and fell in love. Instead of salami i used thick cherry bacon and omg it slapps. I would suggest smoked salmon with dill and capers (cream cheese and dill to finish it rught when u pull it from the oven) for the peskitarians, pre fried cabbage and shaved brussle sprouts fir those vegetarians, and for the meat lovers out there, steak and chorizo. Im too addicted to this and cant stop making it. Thank you!
Every time I see you make this sort of thing I remember the recipe (for Yorkshire puddings) I was taught when I was growing up: 1 egg 1/2 pint of milk 1/4 pound of flour (four ounces) In metric it's about 250 ml of milk and 100g flour.
Yeah, it's 1:2:3 egg to flour to milk by weight (my nan taught me exactly the same recipe). The secret to good Yorkshires/pancakes is to make the batter the night before and leave it in the fridge.
We called them German Pancakes. Topped with fresh lemon juice and powder sugar. 4 eggs, 2/3 cup milk, 2/3 cup flour, pinch of salt, and 1/4 cup of butter melted in the pan before pouring into the pan. Back 25 min, at 325
>"dutch babies are a little bland and kinda chewy for my taste..." Dude I don't think you're making these correctly. I was surprised how much puff you lost and really disappointed when I saw how hard you had to saw through it at *4:14*
This is amazing and so easy to do! Thank you!! I was doubtful that my batter would rise but it did and it was glorious! Used 4 eggs and a dutch oven - made a savory one for dinner first then a sweet one... For 2 people. Impressed myself 😂
You’re not missing out on anything. Trust me. These TH-camrs get paid to say a inferior product is good. I purchased Misen a couple years back and it was a waste and disappointing. Poorly made, dents easily, toxic coating, doesn’t last long, and pretty pricey for something that’s a mediocre “Amazon basics” product at best.
As an all in one breakfast dish combination using starch and proteins, Loco moco is better. Adding pancakes vs placing the items on top of short grained rice. The loco has Homemade gravy which dribbles down into the egg yolk and onto the rice. We add either sausage links or hamburger patty. If I make patties I mix in ginger and garlic to the patty. Garnish with green onion, cilantro etc. really a nice Delux approach.
Isn't it potentially quite cancer-inducing to heat non-stick pans to high temperatures, particularly when they are empty? This seems ill-advised to me. Perhaps you have some fancy pan that is capable without the coating beginning to smoke or degrade but be careful Adam.
A nonstick pan probably gets just as much, if not more heat on a burner. The difference is the heat is more localised on the burner, whereas the oven distributes the heat. I could be wrong, but it seems fine.
I love when Adam mentions something I understand thanks to another Adam video lol. Like here, I know what autholyse is thanks to him. Makes me feel part of the Adam Ragusea TH-cam Universe.
As to the savoury version, here in Sweden we make something similar. Pork pancake. Or "fläskpannkaka". We make it in the oven, except not in a frying pan. Serve with lingonberry jam to add a bit of sweetness. Delicious. It also looks great on Instagram. For five minutes :)
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
As a dutch person I can confirm that our babies look exactly like this. Parenthood is a struggle up until age 2.
Maybe you need to leave them in the oven longer?
And Dutch babies are not male or female but savory or sweet?
@@iododendron3416 It's a fascinating culture.
As a Dutch person I know it is Deutsch misspelled and no one was bothered to fix the mistake because they trade marketed it.
@@iododendron3416 i identify as Sweet now
Former Dutch baby here. My parents used to take me everywhere in a pan instead of a stroller, up until the day I became a toddler. I told them about the horrible time I had being put in an oven but they ignored me and just told me I had to continue building a dike or my wooden shoes would get wet. This conversation happened during a bike ride of course.
Verstappen
😂👍🏻
While smoking weed during a flood too?
The bike ride was to the local windmill, yes?
Lucky you. My parents kept me in a Dutch oven instead
If you want a less bland sweet Dutch baby, I recommend sprinkling a layer of light brown sugar and cinnamon on your pan before adding the batter. It makes it inherently more sweet and gives it a nice crunch - it’s always been one of my favorite breakfasts.
This sounds great, might try it out sometime.
Instructions Unclear: Put “Light Brown Sugar” on a “Dutch Baby”
I've always done it with caramel and fruit under the batter, then inverted to serve.
Also adding nutmeg to the batter is supposedly the traditional spice to add. Imparts a woody, warm scent.
I think the parent of the baby isn’t that happy with that
A tip from someone who has made crepes every Sunday morning for like 20 years, if you put the flour/cornstarch in a sieve and slowly sift the flour in tiny batches to your liquid ingredients, stirring aggressively with a whisk, it will autolyze enough while being added so that you don't need to wait 20 minutes. I start cooking the crepes almost as soon as the batter is made and they work every time. Also, when I make Yorkshire pudding I usually just mix the batter up in the morning and leave it near the warm oven as the roast cooks. You could make this batter, cover and leave it on the counter over night.
As someone who made crepes just about every week in a similar fashion while being a student, it's not the end of the world even if you don't autolyse / rest the batter, it's just ever so slightly grittier in texture. The flour gets cooked enough (or you have an underdone crepe). I found that making a large batch of batter kept well enough I could have stuffed crepes and dessert crepes with friends and still have enough the next day to make quesadilla-style cheese-filled breakfast out of them for us. If any was left over, I'd end up eating it as dessert with dinner, but the batter could survive two nights in the fridge if necessary.
I love when you introduce "can be easily made at home" recipes I've never heard of or made before!!
Havin finally bit the bullet on this recipe recently cuz of a food wishes ep... These are so damn simple to make and quick too. I even do it all with one glass measurin cup for mixin and a deep pan for bakin so i dont have to dirty a lot of dishes for it either and can mix it up quick. I also do a cold start for the oven which changes how it crisps up but means not havin to deal with a hot oven except at the end; and honestly i just broil/grill it at the end if i want crispier.
Imagine what i will be like if we put pizza felling after a few minutes in the oven, that way the dough will be firm anough so we can put tomato souce and cheese, damn i gotta try this
@@cortesdomukaeditados9139 Honestly you cud probs put the sauce on it when its still liquid and itd turned out awesome still; itd just be much more cooked into it.
Ive done that with peanut butter before and it was phenomenal, and also have done it with cheese from the start and it just gets extra roasted crispy, but that layer is nice... And if ya add cheese at the end as well it will melt in enuf too, and both together gives multiple kinds of cheese goodness.
And with his recipes you actually CAN make them at home without any crazy equipment
@@xFionaWafflesx tbf, when it comes to a dutch pancake theres not much pt to spec equipment. Even a blender isnt needed at all, i usually just mix up the batter with a fork for a few mins and i dont even do all the steps Adam does xD I just mix all the ingredients together at once and then use the batter; def fonna try lettin it sit longer and usin warmer ingredients... but ive gotten grt results without any of that as is.
Adam is the only foodtuber that makes me think: "I might actually make that" after a recipe.
Him and Chinese Cooking Demystified. I've made recipes from both.
Bruh Ben Shapiro and AOC face morph?
Tbh Max Miller too
@@cerberaodollam Max Miller is amazing. Something about his channel just relaxes me lol.
I can really recommend Beryl Shereshewsky she has the same "Food doesn't have to look perfect" attitude and she shows a lot of interesting and simple dishes. Plus interesting culture and people behind the food.
I learned how to make Dutch Babies in college, and I thought they were a super simple way to make a big breakfast! I wondered if you knew about them, they seemed like exactly the kind of recipe I see a lot of on this channel: pretty easy for a home kitchen and very customizable.
I kept thinking Adam had already done a video on dutch babies, since Babish and Chef John have both done videos for it.
Nice comment
bombermaaaaan !!
Most Dutch people learn how to make a Dutch baby long before collage
I made a different kind of Dutch baby In college.
I'm from Yorkshire, and when I was growing up after a roast sometimes there'd be some Yorkshire's left over. When this happened I called dibs on one and had it with golden syrup drizzled on top. It's still one of my favourite things I remember eating growing up
Leftover Yorkshire pudding is a concept I am having a deal of difficulty comprehending
@@davidwright7193 yeah usually it's a fight over who gets the extras.
I must admit since being an adult I had a lapse in restraint and ate 10 in one sitting 🤤
As an Australian, a large, sweet Yorkshire pudding style food had never occurred to me, I've gotta make this eventually
We used to eat the extra ones after a roast with ice cream for dessert
@@BlissfulCounterstroke A bit of treacle or golden syrup for me, very nice
@@BlissfulCounterstroke thats is genius
It really is quite good, my partner made mine with sliced strawberries and powdered sugar on top
Food Wishes has a really good recipe also, highly recommended if you want to surprise someone with a sweet or savory dish they have never had, it's almost like a custard pancake :D
I make these every week for my family. I highly recommend making them in a muffin tin! More crispy crust and when they cool they form little cups that can hold your maple syrup.
At that point you just put some oil in the muffin tins as they preheat with the oven. Yorkshire puddings
Because of your comment I made a Dutch baby tonight but in a muffin tin and they turned out so cute! And convenient :D
my favourite way to make dutch babies is cozying up to dutch people (after marriage of course), but your recipe looks great too!
👁👄👁 👀👀👀👀
Someone who believes in being married first? Didn't think many of us existed these days. I ain't popping out a baby, Dutch or not, without a ring on my finger. 😂
I can only think of the Bob's Burgers Christmas episode with the Dutch Baby when Linda gives it to the candy cane truck driver - "wow you can barely taste the baby in it"
Notably the baby in a dutch baby is the chicken eggs :P Tho i doubt thats how she meant it heh. Thats also what i think of when i make these.
I thought of Linda too, when she got hers early and she says “oh it’s premature like Jesus” 😂😂😂😂
@@SylviaRustyFae though* And wouldn't that make it a Dutch Period, then? Eggs don't equal babies. They kinda have to be fertilized first.
@@englishatheart Tho*, im dyspraxic and i type as i do cuz otherwise id make far too many typos; if you understood, no need to correct. It can be racist, classist, and is here; ableist.
Theres no need to correct folks unless youre gradin them in a school settin
@@englishatheart And at what ya said, it just comes down to whether or not the folks who named it were pro-choice or anti-choice :P
Tho cud just be Dutch Fetus didnt have the rite ring to it
Enjoyed the little crunch at the end. Brilliant post-credits scene
Adam certainly has a video editor's mindset with a wealth of cooking knowledge.
Love the idea of a savory Dutch Baby. I personally LOVE the sweet version. It's one of those simple foods/recipes that just works for me. In particular, I recommend using Meyer lemons instead of traditional lemons to squeeze on top if you can get them.
I always make the country French cousin, the clafoutis, it’s easier and less fussy. You don’t need a hot pan or even a preheat. It looks cookbook perfect every time. I use Julia Childs recipe, you can google it, but i simplified it further.
Despite what her recipe says you don’t have to preheat. I mix all the wet and sugar in one bowl, and the mixed dry in another, mix in dry to wet in three parts, add berries, stir to cover them all, pour in buttered oven-safe metal skillet, bake 350 for 50. (She has a few extra steps That I don’t think made any diff.) This takes 5 min to make.
"[G]ood enough to actually eat, unlike most Dutch babies."
I imagine Adam snickering when he wrote that line in the script.
I live in the rocky mountain US and my family called these "German pancakes," which sounds a whole lot more appealing than eating babies for breakfast
Speak for yourself. We love eating babies here in Canada. Yum yum yum.
When I was a sailor in the British Royal Navy we had small steak and kidney puddings that were nice to eat but moist and squashy looking, they were listed on the menu as babies heads.
@@keithwilliams1243 That's terrible, thanks!
- You eat babies, we all know that
- We eat *berries* you fool!
- ... *YOU EAT BABIES!*
Unless you're an abortionist. . .
I rarely comment on anything but I had to here. Saw this video earlier and decided to make it for dinner. Followed the savory recipe, and topped it with egg, turkey bacon (pre-cooked about halfway), mushrooms, and spinach. Absolutely delicious. Thank you for the recipe and introduction, we will definitely be making these again.
my grandma always did these plain with maple syrup for breakfast!! they’re a classic depression meal now, thanks for the ideas on how to switch it up :]
We did them both ways: sometimes lemon juice, sometimes maple syrup, always powdered sugar. Do you have Canadian heritage by any chance? I always assumed that's where my family's love for maple syrup came from.
Having a baby and subsequently dousing it in liquid sugar is a seriously irresponsible way to cure your depression
The no money or the crying kind?
@@birdlawyer6191 both
Funny that my family called them German pancakes when I was growing up. We tended to make them a little thicker and with more butter in a 9x13 pan. We make sure to go really hot like 500 to make lots of bubbles rather than a thicker smoother texture at 350 or 400. I enjoy syrup and milk over of lemon juice and powdered sugar.
Did you say syrup and milk? Like you'd literally pour normal cow's milk on them?
We also called them German pancakes and usually cooked them in a 9x13 pan as well. I wonder why there are so many different names for the exact same food.
Same thing, we called them German pancakes and, we also made them thicker.
@@mikhailpozin5142 probably condensed milk
@@mikhailpozin5142 No, milk is the drink I take between a lot of bites.
I know its fruiting season is a pretty long way off, but please consider making a video about the paw-paw fruit when August comes around. It’s a delicious fruit that’s actually indigenous to North America. I’ve tried it once a few years ago and I’ve been trying to find more information about it ever since, and i really think that more people should know about this awesome fruit.
Start looking for pawpaws now
A dollop of ricotta. Drizzle with honey and add the soft fruit of your choice (I like fresh peaches and cherries or thinly sliced strawberries sweetened with a little bit of sugar and poured over the top).
My grandmother has been making Dutch babies for me since I was very young. I have always eaten them as a breakfast treat, covered in butter, lemon curd, and powdered sugar! Excited to try your recipe.
It really made my day to hear you giving measurements in metric, too. I'm more inclined to try recipes when I don't need to convert. Thank you!
I was on my porch waiting for my Dutch babies to finish cooking. The young pre-teen lady was visiting her grandmother next door. With a wide grin I got to say, "Guess what I'm doing?...I'm cooking babies!"
I did eventually explain, but as I say ( to my wife's general disapproval ) I really Crack myself up.
And I'm really looking forward to trying out your recipe, especially as I've never thought of the savory option. Thanks!
I use cold eggs and cold milk and mix the flour in last (yes I do get some lumps but can usually whisk them out). I also don't let it sit for 20 minutes and they rise up just fine in the oven (but I prefer to have my eggs and milk warm and let the batter set for a few minutes though not the full 20). The first time I made one from scratch I put the flour in with the eggs before the milk and it didn't rise in the oven.
I have yet to make a savory dutch baby but I usually serve mine with sautéed spiced apples or I bake blueberries right in. I also like to add lemon zest to the batter.
A nearby breakfast place makes these and they are delicious! Never thought I'd be trying to make one myself but.... wish me luck! Lol
Good luck
its really easy you got this
Good luck
Oh... I actually have all the ingredients to make this.. Hmm breakfast!
Good luck!
My French Canadian grandmother made these in lard in a cast iron pan and served them with butter and light amber (first run) maple syrup. Our family always called them crepes. The lard does something magical to the flavor and they are crispy and less prone to collapse.
I love the dense eggy chewy German pancakes. They're what I grew up on, though I suppose a fluffier option would be good as well
When I pull the pre-heated pan out of the oven I put it on a burner so that it doesn't cool. And If you drop the temperature to around 300 F and leave it in the oven for another ten minutes or so, it will collapse less. (I do this with Yorkshire puddings and they don't collapse AT ALL.)
I love how right at the end Adam tells us WHO should be offended. 😂
English has spent hundreds of years not knowing how to tell people who speak Dutch and people who speak Netherlandish apart.
@@SuperSmashDolls when was netherlandish a thing, i dont know if im getting trolled or im unaware of a period in history.
Or did you mean deutsch vs dutch, im confused af rn
@@lupsik1 in dutch we call ourselves nederlands hence netherlandish
@@SuperSmashDolls In fairness to the English, the people in the Netherlands (Dutch people) used to call themselves (or rather, their language) "Duits" or "Diets" until abouth the 17th century. The English definitely interacted with "Dutch" people back then, quite a lot actually. And the name probably just stuck. Kind of how some form of the name "Holland" is the only name for the country in many languages, even though it's actually just the name of one part of the country.
@@lupsik1 its a joke
I love Misen. Great company and products. I love Dutch babies. No better cooking project to involve kids. They are always thrilled watching it balloon like something from outer space ...
We've had a lot of success with coconut flour/almond flour as a savory recipe for low-carb versions. Very good actually
Could you describe the ratios of amounts (per egg, or for which number of eggs)? Have you tried any lower carb milk substitutions?
Yrs, please do let us know!
Totally appreciate that you just get right into the recipe with no stupid background music no fancy waving your hands around or fancy putting all your stuff in little bitty containers before making the recipe. Thank you
I love Dutch babies, so easy, I went through a phase of making those during COVID quarantine.
This sounds so wrong out of context.
I make dutch babies pretty much every weekend for breakfast, and I feel like if you think they're bland and not very good you're cooking them wrong. Try cooking the toppings into the dutch baby instead. A favorite in our house is an apple cinnamon dutch baby. I'll chop up a firm pie apple into small chunks and add those to the bottom of the pan with butter and brown sugar, cinnamon, nutmeg, and clove then pour the batter on top and bake it. Top with powdered sugar as normal and it's fantastic. Another good one is a cherry dutch baby with fresh or frozen cherries in the bottom of the pan first. That one is fantastic with whipped cream on top. This savory one does look good. I think I'd use crispy bacon instead of salami and maybe add some cheddar cheese on top.
As a German: This dish does not occur in our cuisine, so it seems it's even a double-misnomer.
It is somewhat reminiscent of our version of pancakes, but these are made on the stove top, don't puff up, and are traditionally topped with jam, syrup or nutella. Baked-in apple slices or blueberries are also popular.
In german language this would be named 'Omelett'
@@mgsp5871 Erm, no. That's something entirely different.
@@fonkbadonk5370 in Austria we call everything omelett, if it is made with main ingredient egg and not scrambled in the pan.
maybe if it's extra fluffy it is called souffle
@@mgsp5871 Seems like German and Austrian are different after all =)
@@mgsp5871 Well, in germany, omelett only refers to egg dishes. Like if you throw any kind of flour in there and thus create a batter rather than just a preparation of egg, it would no longer be considered one.
A 3-egg dutch baby in a big cast iron is the favourite Sunday breakfast since years in my household. Tips to really make it the king of all pancakes:
1. 3 eggs, 100g flour, 180g milk, pinch salt, all mixed with hand blender/whisk and brought to room temperature.
2. Use spelt flour. This is probably harder to find in the US/Canada, but in Germany where I live is found everywhere
3. Don't shy on the butter, and use it to caramelise some fruit. I usually use a whole diced apple tossed in cinnamon.
4. Pour the room-temperature batter directly onto your butter/fruit
5. Pan goes into a COLD oven, set to 200C with convection
The outcome is simply fantastic IMO. Super interesting varying crispy outsides, soft pancakey insides, caramelised cinnamon apple. I usually serve with maple sirup, I'm Canadian after-all.
Thanks!
I'm German and I've never seen anything like that being served for breakfast. Looked it up on Wikipedia and it's entirely American.
We don't eat big breakfasts like that. Mostly buns with butter and Nutella/jam or Muesli/cornflakes. We seldom eat bacon and eggs or pancakes for breakfast. Not to mention stuff like a breakfeast steak or tacos.
America had a big wave of German immigrants in the past, and a lot of German food traditions got mixed with other cultures on the East Coast (ex. Our love of pretzels).
This is likely to descended from a much older German culture (I want to say the immigration wave was the early 1800s) mixed with English and Dutch food traditions, so it would be unrecognizable to a modern German regardless. Also it's worth noting that Adams Savory version is distinctly non-traditional.
Buns with budder and wurst, nutella or Zwiebelmett nom nom nom. sometimes scramble eggs with bacon and toasts. and not to forgett the cup of coffee, thats how i discripe a typical german Frühstück! Pancakes are more for the Mittagessen :D
Eggs for breakfast are pretty common tho, hard or soft boiled
True. The recipe for the pancake dough is pretty much identical to what I'm used to, but never heard of making pancakes in the oven or for breakfast.
Some rye bread with a slice of Wurst, and I'm good to go. We don't waste time on breakfasts :)
Dutch = Netherlands though, but also in Netherlands no Dutch babies here
Long, long ago in a galaxy far away, one of my favorite restaurants in the Chicago area served both German pancakes and Dutch babies. I absolutely LOVED them. I've even tried making them at home, and they turned out pretty well! Might be time to give it another go.
Walker Brothers?
@@Soccercrazyfanatic22 Omega out in Downers Grove.
This has been on my list of foods to try to make for years now, guess the universe is telling me now is the time
good luck!
If you do this without starch you don't need to preheat the batter for a full puff up. Adding cheese to the batter is really smart
We called this "swedish pancake" at my house 😋 it's none of my favorites. We wouldn't add sugar to the batter but you could top with applesauce, syrup, butter, jam and other fruity toppings. I never thought about doing a savory version with eggs!
Actual Swedish pancakes are flat and thin like crepes.
@@AmandaFromWisconsin That is good to know!
There's a thing in Sweden called an "oven pancake" or "ungspannkaka", which is just regular pancake batter cooked in the oven (very similar to the Finnish pannukakku)
A savory pancake without sugar and topped with applesauce is just a normal Dutch pancake
Substituting (corn)starch is very dependent on where you live. If you’re using all-purpose flour, it’s a must! If you have access to pastry flour or live in areas with a lighter (less gluten) flour, like the US south, you won’t need nearly as much; if any. It comes down to the kind of wheat being used to make the flour and can be very regional even when it’s a national brand. Adding cornstarch to flour (1-2 tablespoons per cup) used for coating when frying will also make for a crispier coating. Gluten is your friend when making bread; less so for other uses.
My dad was always make popovers in a muffin tin, so you’d get a bunch of little ones instead of one massive one like this. Then you’d pop em out, and fill the air pockets up with jelly and margarine. Absolutely delicious if done that way.
Margarine. 🤢
My mother used to make plain popovers for brunch whenever there was time. She prepared the batter and poured it into well-buttered muffin cups, and then place it in a *COLD* oven and then turn the heat to450 F. Bake without opening the oven for about half an hour. Serve with plenty of butter and jam.
What you make here is very reminiscent of toad in the hole which we have over in Britain, which normally relies on oven cooking sausages then adding the batter to use up the fat.
For sweet German Pancakes I love to top mine with a healthy pat of butter, spread around until it’s fully melted, then powdered sugar, then lemon, then I roll it up like a burrito. A favorite of mine my grandmother would make me often, she used the recipe she got from a local diner franchise (Elmer’s) back in the day. When I miss her I can still go get them at the same franchise and they are almost as good as hers.
The first time I heard of a Dutch Baby was the season 4 Christmas Episode of 'Bob's Burgers"
Its a premie just like jesus!
My grandmother was from Germany and came over in the 40s and this has been a family tradition in our family every Christmas morning. We do sweet but "squeeze of lemon" is an understatement. We use lemon juice and lots of powdered sugar to make almost a lemon frosting. Also we always have melted butter on the table. I haven't ever tried savory but you are peaking my interest!
Thank you Adam! I’m excited to see this deliciousness!
It’s up to you to decide if I’m talking about your storytelling, videography, cooking, or all the above!
You do a great job. You're clear, exact and you don't waste time.
And no music.
Thank you.
3:04 Oh Adam :D Those transitions as flawless as the removal of that Dutch baby from the pan.
OMG. We've had a receipt like this in our family for years and its always been a mystery why rising is so inconsistent. Although we do it differently, the savory idea is new and looks awesome!.. I can't tell you how much this helps. Thank You!!
They are German Apple pan cakes in my family.
My Granny used to make these and filled/smothered them in chocolate gravy... I can smell them now.
who stayed and heard the crunch at the end
Maybe it's a regional thing, but I'd never heard of popovers done this way before. I'm from Minnesota and we have always done them in a smaller popover pan, where they'd be a similar size to large muffins and served with honey butter. But it was interesting to see the full pan variation, great video!
Adam: We're not cooking for the gram
Also Adam: Green onion pretty :)
Never change
I'm German and I've actually never seen a 'Dutch Baby' or something that is similar to the this. The closest to this might be Eierkuchen/Pfannkuchen but that's just a basic european pancake like 'Palatschinke' or maybe even Crêpe. Another think that might interest you is 'Bauernfrühstück' (or 'farmer's breakfast' in English). It's similar to your savory version. It seems like there are different versions of this dish as well. It's basically german fried potatoes (so basically slices of potatoes with bacon, onions, etc.) but after they are almost ready to serve you put in some already scrambled/mixed eggs to basically make an omlette with fried potatoes. It's really good but I'm sure there are a lot of things that you could tweak to make this even better.
Anyways, tomorrow I might try to make your savory version of a Dutch Baby because this looks really good. So thank you for the recipe!
Y'all Chef John has had a Dutch baby recipe up on his channel for a while now. And made another one recently also.
Man, the recipe I grew up with is a balanced a fair bit differently. The base is 3 eggs, 1/3 cup milk, 1/3 cup flour, pinch of salt, 20 minutes at 400° F, top with powdered sugar and/or maple syrup. We often do a double batch in a 13x9 casserole or 12" skillet; it comes out much heftier and chewier, but we like it.
Let me be the first brit to call this a riff on a Yorkshire Pudding/Toad In The Hole
you beat me to it!!
My mother would make one of these every sunday morning. She does it in a baking pan and doesnt add sugar, even though we eat it with jam and maple syrup and yogurt. She also does it much thicker: the finished product can be more than an inch thick (~2 cm) and it is never chewy
I have some mini Dutch babies cooking in the oven right now and some peach preserves waiting to go on top! My house smells like heaven already and I can’t wait!
Edit: They came out beautifully and I ate half of them. Oops.
So popovers/Yorkshire Puddings? This is just a big version of those.
We always called it German Pancake growing up, cup of flour cup of milk and half dozen eggs in a glass pan with too much butter melted in at 375°F for 15 mins. Usually topped with either sour cream and jam, or peanut butter and syrup.
As a dutch person I have never heard of a dutch baby. But looks good!
Well you see bradley, when a man and a woman love each other very much...
One of my favorite restaurants used to do a savory Dutch baby on weekends topped with sautéed mixed mushrooms and chicken-apple sausage. Add a little maple syrup (they didn't mind me smuggling in a small bottle of real syrup instead of their HFC-based stuff) and it was heaven.
Sadly, they took it off the menu because the long cooking time was causing service issues.
Heyy, I just made some protein pancakes. Nice timing.
Adam, PLEASE do some Asian cuisine in the future. I'd love to see you tackle rice omelets or teriyaki!
In the UK we tend to use the topping for the sweet version on pancakes especially for "pancake day" which is an actual thing over here and the weeks leading up to it they sell kits that can include a pan, batter mix, lemon juice and sugar.
Never heard of this! really cool recipe :D easy but will probably impress a lot of people!
and as a Dutchy living in Germany, I'm definitely offended ❤️
Since you were dissapointed by the traditional sweet Dutch Baby, maybe you should try a German Apple Pancake. It's basically a dutch baby with apple pie filling on it.
I'm interested in this rumoured "breakfast pizza", would love a recipe on thst
Honestly, one of these rly is prty close to that. Top it with a marinara sauce and ground brkfast sausage and cheese and ya got a grt breakfast pizza
I used to live in Maine, and I took a class on making breakfast pizza. You use sausage gravy instead of red sauce and cheddar to replace the mozzarella. Toppings are the same besides more bacon then usual.
When my wife and I met, our mothers both had the same 1977 Sunset Magazine with the recipe for Dutch Baby in it, and we both grew up eating them on the weekends.
That's how we knew we were a good match. ;)
7:03 I knew it, I always called them German Pancakes, and I made them a lot growing up.
That's so interesting! I am from Germany but I've never seen anything like it. Wonder where it really comes from. Although there are many different dishes in different parts of Germany. So maybe someone else knows it...
@@0910MK1 Yeah, what my wife calls a German Pancake is more like a thick crepe.
@@0910MK1 they're American
@@Rocketsong That's true!! 😃 And where I come from (Bavarian Swabia) they are even thinner, almost like a crepe. Maybe that's the difference between Eierkuchen in Northern Germany and Pfannkuchen in the South.
Yeah they're American, don't know why they are associated with Germany. You could argue that they kind of resemble Bavarian 'Auszogne' in shape but those are prepared very differently. Those are essentially fried donuts. German pancakes are just thicker crêpes usually, also similar to palatschinke. There's also 'Kaiserschmarrn' which may sometimes be prepared in the oven if you have a very airy batter with whipped egg whites, but it's torn into little pieces afterwards
My family used to eat the lemon juice and powdered sugar version, we called them "german pancakes". Thanks for the recipe!
Im dutch and ive never heard of it. But i will definitely make this 😂
They're American
Jacques Pepin's "Fast Food My Way" taught me the basics of popovers, and it's darn nice to see you elaborating on it!
Aww! It's a premie!
MAN I can never evade his ads. its always so unexpected
I feel like:
"Nonstick pan allows you to get away with less butter..."
And
"Kinda tasteless and not worth eating..."
Might be related in some way.
Also, he's making them too thin, so it's just all crust.
yeah growing up with these, you want them thick and honestly could even do without the crust
I made this recipe (savory one) and fell in love. Instead of salami i used thick cherry bacon and omg it slapps. I would suggest smoked salmon with dill and capers (cream cheese and dill to finish it rught when u pull it from the oven) for the peskitarians, pre fried cabbage and shaved brussle sprouts fir those vegetarians, and for the meat lovers out there, steak and chorizo. Im too addicted to this and cant stop making it. Thank you!
As a German who never heard of this recipe before, it's a great honour for me to be rightfully offended (:
Same ^^
Watching you from France and I must say I really appreciate that you take the time to give the metric units as well. 👍
5:07 dababy
Every time I see you make this sort of thing I remember the recipe (for Yorkshire puddings) I was taught when I was growing up:
1 egg
1/2 pint of milk
1/4 pound of flour (four ounces)
In metric it's about 250 ml of milk and 100g flour.
I'm Anglo Canadian and we cook by volume more than by weight so the recipe is one cup milk one cup flour and one cup eggs (which works out to 3).
Yeah, it's 1:2:3 egg to flour to milk by weight (my nan taught me exactly the same recipe). The secret to good Yorkshires/pancakes is to make the batter the night before and leave it in the fridge.
As a dutch baby myself once in my life I've never heard of this before
We called them German Pancakes. Topped with fresh lemon juice and powder sugar. 4 eggs, 2/3 cup milk, 2/3 cup flour, pinch of salt, and 1/4 cup of butter melted in the pan before pouring into the pan. Back 25 min, at 325
>"dutch babies are a little bland and kinda chewy for my taste..."
Dude I don't think you're making these correctly. I was surprised how much puff you lost and really disappointed when I saw how hard you had to saw through it at *4:14*
This is amazing and so easy to do! Thank you!! I was doubtful that my batter would rise but it did and it was glorious! Used 4 eggs and a dutch oven - made a savory one for dinner first then a sweet one... For 2 people. Impressed myself 😂
Thank you Misen!
I would love to buy their products, but they don't deliver to Denmark 😔
You’re not missing out on anything. Trust me. These TH-camrs get paid to say a inferior product is good. I purchased Misen a couple years back and it was a waste and disappointing. Poorly made, dents easily, toxic coating, doesn’t last long, and pretty pricey for something that’s a mediocre “Amazon basics” product at best.
@@halo6534 - wow - thanks man!
This is a now a staple in my house i top it with bacon cheese and hash browns, or add a cinnamon swirl for the sweet one. Thank you for this video.
"Two and a half times more non-stick..." Huh? By what metric?
As an all in one breakfast dish combination using starch and proteins, Loco moco is better. Adding pancakes vs placing the items on top of short grained rice. The loco has Homemade gravy which dribbles down into the egg yolk and onto the rice. We add either sausage links or hamburger patty. If I make patties I mix in ginger and garlic to the patty. Garnish with green onion, cilantro etc. really a nice Delux approach.
Isn't it potentially quite cancer-inducing to heat non-stick pans to high temperatures, particularly when they are empty? This seems ill-advised to me. Perhaps you have some fancy pan that is capable without the coating beginning to smoke or degrade but be careful Adam.
A nonstick pan probably gets just as much, if not more heat on a burner. The difference is the heat is more localised on the burner, whereas the oven distributes the heat. I could be wrong, but it seems fine.
I love when Adam mentions something I understand thanks to another Adam video lol. Like here, I know what autholyse is thanks to him. Makes me feel part of the Adam Ragusea TH-cam Universe.
Here's the obligatory I'm Dutch and I've never seen this comment
Yes we know all your food comes in deep fried ball form
As to the savoury version, here in Sweden we make something similar. Pork pancake. Or "fläskpannkaka". We make it in the oven, except not in a frying pan. Serve with lingonberry jam to add a bit of sweetness. Delicious. It also looks great on Instagram. For five minutes :)
What's a Dutch Baby?
About $2k less than an American baby.
True
The one cooking channel where the recipes can actually be replicated
GEKOLONISEERD
Yass