To put it simply, Dutch Babies, called German Pancakes and Dutch Puffs are popovers that are sweetened with sugar, vanilla and/or cinnamon. They have the same ingredients as popovers and baked in a pan such as a pie, cake or cast iron.
Dutch Babies are the precursor to Big Dutch Babies that are currently enjoyed with lemon juice, butter, powdered sugar and a variety of fruit spreads. Sound familiar? They should because us Yankees have been enjoying Popovers for many generations and eating them the same way.
Having researched Popovers now for many years, I have found that they are a New England original and were originally called Portland Puffs. They were “baked” by placing the batter in ‘gem’(muffin) pans and placing these pans under the beef that was being roasted in the fireplace hearth, under the spit of beef. Catching the drippings, they still rose and provided our ancestors with flavorful, ultra-hot pastries. When woodstoves took over the roasting of meats, these popovers were still being made, but for other meals of the day as well, especially breakfast where they were being smeared with preserves that were ‘put up”.
Other names for these deliciously soft and crispy treats are Laplanders and puff Pops. Whatever you call them, they are a mainstay on tables laden with Roast Prime Rib. Want something different and delicious while maintaining a New England feel? Try adding 1/2 cup pure pumpkin to the recipe below. The flavor matches perfectly with the savory smell and taste to your Prime Rib.
This recipe gives you all the flavors that your Prime Rib is being cooked in, thereby fully complimenting your dinner. Don’t be afraid to use the same recipe when roasting pork as well. Why nobody marries pork and Yorkshire Pudding, I will never know.
1/2 cup beef roast drippings
1 1/2 cups milk
1 1/2 cups flour
1/2 teaspoon salt
Preheat the oven to 400 degrees F. Grease 6 cups of the muffin tin with a teaspoon of the dripping fat. Place the muffin tin in the oven to get very hot. In a bowl, whisk the eggs until frothy. Whisk in the milk and remaining drippings. In another bowl, combine the flour and salt together. Whisk the egg mixture into the flour mixture and mix very well. I like using a food processor or blender for this part because you want your batter completely lump free.
Carefully remove muffin tin from oven and pour the batter into the prepared muffin cups halfway full. Bake the pudding for about 40-45 minutes, undisturbed, or until fully risen and dark brown with a very crisp crust. Remove from the oven and serve hot. If there are any dripping left in your pan of Roasted Prime Rib, serve it in a bowl so that people can drizzle the hot pan juices over the Yorkshire Pudding.
You won’t get the flavor of Yorkshire Puddings but you will get some great butter flavor. If you place a bowl of pan drippings on the table as suggested above, you will have yourself some Yorkshire Pudding though.
2 tablespoons butter or margarine, melted
1 1/2 cup flour
1 1/2 cup milk
1/2 teaspoon salt
Heat the oven to 400° F. Grease 6 cups of the muffin tin with a teaspoon of melted butter. Place the pan/cups in the oven to heat up. Meanwhile, beat eggs in a bowl. Stir in remaining ingredients; mix just until smooth, making sure all large lumps have been incorporated. Carefully remove muffin tin from oven and pour the batter into the prepared muffin cups halfway full. Bake the pudding for about 40-45 minutes, undisturbed. Remove from the oven and serve hot.