I have loved puff pancakes, alternately known as Dutch Babies or German Pancakes, for years, but I only recently discovered that, as good as they are when they’re sweet- as they usually are – they’re fabulous when they’re savory. Do away with the sugar, add herbs, top with vegetables and you’ve got the best starter for a meal – or the meal itself. If you cut the extravagantly puffed pancake into morsels, you’ll have a delicious nibble with cocktails. I love that in cooking there’s always something new. (A nicer way of saying that this is proof that you can teach an old horse new tricks.)
Here’s the backstory, tips and the recipe from my Everyday Dorie Column for Washington Post Food. Enjoy!
Photographs by Deb Lindsey for the Washington Post.
photograph by Deb Lindsey for The Washington Post