I’m not here to tell you what to do (side note: don’t ever let anyone tell you what to do), but you really should try this recipe. Like really. Really! It’s so unique and so good and so easy. Dutch babies aren’t exactly a super popular food item (at least not on the East coast). I’d always heard them described as sweet popover-like pancakes, but to me the taste and texture isn’t very pancake-like. It’s more like a dense custard-y waffle. The history on them is a bit vague: sometimes called a German pancake, a Bismarck, or a Dutch puff, they seem to have been invented in Seattle around the turn of the century at a local cafe. The best thing about them is they can be eaten anytime–breakfast, lunch, dinner, dessert–and served with anything, from sweet to savory toppings (freshly squeezed lemon and powdered sugar come highly recommended though). By the way, the Dutch moniker isn’t accurate–it’s a corruption of Deutsch, or “German,” the name given to the German-American immigrants, not Netherlandish ones, who made a similar breakfast pastry.
Heat the oven to 375 degrees F. Put 1 tablespoon of oil in a 10-inch oven-safe pan and heat in the oven for 10 minutes.
Pulse together the flour, sugar, and salt in a blender or food processor. Add the eggs, milk, vanilla extract and remaining 4 tablespoons of oil. Blend the batter until smooth and frothy, about one minute.
Remove the hot skillet from the oven and immediately pour the batter into the center.
Return the skillet to the oven and bake for about 25 minutes. Do not open the oven while baking--when done, the dough should have puffed in the center and darkened near the edges (it will fall as it cools). Dust with powdered sugar and serve warm with lemon wedges for squeezing.