Dutch baby - sweet and savory popover pancakes
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- Опубликовано: 18 май 2022
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**RECIPE**
eggs (one per person, I do 2-3 in a 10 in / 25 cm pan)
milk (1/3 cup, 80mL per egg)
flour (1/3 cup, 40g per egg, and I like to replace up to half my flour with starch)
salt (a pinch per egg)
sugar (1 teaspoon per egg, sweet or savory)
vanilla (only for sweet)
spreadable cheese, like ricotta/brie/mascarpone (OPTIONAL 1 tablespoon per egg, improves the taste but makes it not puff as much)
butter
toppings (lemon juice and powdered sugar is nice for sweet, eggs/salami/onion is nice for savory)
If possible, warm the eggs and the milk before mixing. Combine the eggs, salt, sugar and vanilla (if using) in a mixing bowl and whisk until frothy. Whisk in the flour until smooth, then whisk in the milk. Or you could just dump all of that in the blender at once. Let the batter sit for at least 20 minutes before baking.
Put your pan (nonstick or cast iron) in the oven and get the oven heating to 425ºF/220ºC. When it's all the way hot, take the pan out of the oven and melt in a thick film of butter. Pour in the batter and return the pan to the oven. Bake until puffy and golden (mine took 20 minutes).
If you want to cook some eggs on top like I do in the video, bake until almost done, pull it out, put on your eggs/seasonings/onions/salami/whatever and return to the pan for a few minutes until the yolk is as firm as you want it.
Transfer to a cooling rack and let it steam out before you eat. 
Хобби
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
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 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.
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.
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 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
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
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.
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 🤤
@@davidwright7193 Indeed. The more I think on the concept the more baffling it is. No matter how much food is eaten, no matter how many yorkies are made there will be none left. The only question is....who gets the last? lol.
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 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
"[G]ood enough to actually eat, unlike most Dutch babies."
I imagine Adam snickering when he wrote that line in the script.
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
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.
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 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.
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.
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.
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!
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!
You do a great job. You're clear, exact and you don't waste time.
And no music.
Thank you.
who stayed and heard the crunch at the end
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 gotta say that it's really refreshing coming back to your basic recipes after going all fancy for the past couple years, being able to just do this off the top of my head with ease and little time after watching the video is sooooo nice
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
I love Dutch babies, so easy, I went through a phase of making those during COVID quarantine.
This sounds so wrong out of context.
these are so good. super easy. thank you as always adam
i love how you explain the technical cooking details
I really appreciate the use of both measurement systems.
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.
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!
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 ...
Amazing concept, can't wait to try this out
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
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!
Been looking forward to this video after I found out Adam would be uploading a dutch baby recipe. Been wanting to make a dutch baby for a while so I'll definitely be trying this out!
Adam, your videos are so lovely to watch. I'm finally nailing recipes after watching your cooking videos. Thank you.
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
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!
just made it, it's super easy and quick and tastes great! Thanks!
Watching you from France and I must say I really appreciate that you take the time to give the metric units as well. 👍
3:04 Oh Adam :D Those transitions as flawless as the removal of that Dutch baby from the pan.
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 used to make these with a applepie filling in the middle. I love the savory idea. Gonna see if i can try it out this weekend
Jacques Pepin's "Fast Food My Way" taught me the basics of popovers, and it's darn nice to see you elaborating on it!
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.
I've never done a savory Dutch Baby. That looks amazing. The corn starch addition is interesting. Thanks for that.
The crunch at the end 💯
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!
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.
Was always a fan of chef john's dutch baby im excited to try this one
Oh snap... made this. Came out sooooo good! This will be joining my recipebox!
A giant Yorkshire pudding sounds amazing!
I never thought about making a savory Dutch baby
Adam literally never misses, everything he cooks looks fire and all of his research videos are some of the most interesting content on this platform.
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!
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. 🤢
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.
Always enjoy Adam's smooth transitions
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 😂
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.)
Let me be the first brit to call this a riff on a Yorkshire Pudding/Toad In The Hole
you beat me to it!!
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.
Just made this and it came out Uh-Maze-ing! Thank you for the great recipe!
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.
@@PlannedObsolescence 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
Adam: We're not cooking for the gram
Also Adam: Green onion pretty :)
Never change
I just searched for a dutch baby recipe today and now I see this- so it IS true that you have perfect timing!
On the weekends my dad always made the sweet version almost exactly like your recipe except with A LOT more butter. This video violently threw me back to childhood. Thank you Adam.
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.
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...
That looks fantastic. A Yorkshire pudding with a fried breakfast in it. Genius.
Being a huge fan of anything crepe, pancake or blini - I definitely need to try this!
Aww! It's a premie!
Im dutch and ive never heard of it. But i will definitely make this 😂
They're American
I have a few Misen pans now and I really like them!
This was great!! Thank you!!
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.
Here is the ultimate dutch baby recipe (for 2-3). Gets an insane rise (think 3-4 inches above the pan).
4 Eggs
1 Cup Whole Milk
1 Cup Flour (AP or Bread)
Big pinch salt
2-3 Tablespoons melted butter
Whip is good! Adam's mixing directions are great (warm batter, ect). Now preheat your oven to 400-425 (hotter if a cooler oven), and leave in your Metal Pan of Choice (I use a 12" carbon steel pan, MUCH better rise than cast iron. A 12-inch cast iron pan is fine though).
Now take out your preheated pan (think 20-30 minutes of preheating), dump in the melted butter, dump in the batter in the middle of the butter so that some comes on top of the batter edges, then put in the oven!
Don't worry about the time, just watch it until the sides are huge and the edges are crisped up, maybe 9-12 minutes.
WHY have I never heard of these? They look delicious!
That's the recipe I've always used and they look like they're trying to escape from the oven! Fabulous recipe...❤
Thank you so very much for the details
Definitely going to make this
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!
Y'all Chef John has had a Dutch baby recipe up on his channel for a while now. And made another one recently also.
That looks incredible
done it today. really exceeded my expectations!
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
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
Loved the video, and also love Misen. I have a non-stick pan and the short chefs knife. I use them so often they never go in a cupboard or drawer. Glad you are on their side (or they are on yours, I don't know how that works).
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
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 ❤️
As a German who never heard of this recipe before, it's a great honour for me to be rightfully offended (:
Same ^^
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.
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.
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 RUclipsrs 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!
As a dutch baby myself once in my life I've never heard of this before
wow that looks fantastic
The product plug was awesome and smooth……. 👍
Where the egg guide 201?
🤣