Lyra's Dutch Baby: History and Origin
The Dutch baby is a delicious variant of the classic "Dutch Baby", a type of baked pancake originating from Germany, also known as "Pfannkuchen". In many regions of Latin America, this dish is recognized by different names depending on the country, such as "German pancake" in Argentina, or simply "baked pancake" in Mexico and other countries. Its name refers to its spongy texture and its baking method, which gives it a puffed and light appearance, similar to a cloud.
This specialty became popular in the United States thanks to German immigrants, who adapted the traditional recipe to make it easier to cook. Over time, it has acquired numerous variations, adding ingredients or accompaniments that reflect the culinary culture of each region. Lyra's Dutch baby is a contemporary version that preserves the essence of the original recipe but with a homemade and authentic touch.
How to Make Lyra's Dutch Baby
This recipe is simple and quick, ideal for a breakfast or snack that will surprise with its spongy texture and sweet flavor.
Ingredients: Flour, milk, eggs, butter, sugar, and jelly.
Steps:
Preheat the oven to 400 degrees.
Grease the pan with butter and heat it until the butter sizzles.
Mix all the ingredients.
Pour enough batter into the pan to cover it evenly with a thickness of about 1/4 inch.
Heat on the stovetop until the base is "cooked", approximately 2 minutes.
Place everything in the oven and bake until puffed, approximately 10 minutes.
Spread with butter, sugar, jelly, jam, or whatever you can think of.
