A Dutch (or Deutsch as it was originally called by the Germans) baby pancake is not really a pancake in the sense that we Americans think of them – no pesky flipping and having it splatter or break. They're a puffy, oven baked, thin cake that's cooked in either a cast iron skillet (traditional and highly recommended) or a 9" x 13" casserole dish. This makes an amazing brunch, afternoon snack, or even dessert since it's slightly sweet.
Want to switch it up even more? Once it's cooked, toss on a handful of fresh blueberries before serving!
Ingredients available at IFC:
Whole milk or heavy cream,
Blueberries, Maple syrup or honey for serving
Slice and serve immediately with additional butter, honey, maple syrup, powdered sugar, or whipped cream. You can also add fresh blueberries for extra burst of summer flavors.