We visited the Edible City exhibit at MOHAI and enjoyed an inspiring taste of the history of Seattle’s most notable restaurants. Manca’s Café, a downtown institution that has been in operation for almost 60 years, is credited with inventing the Dutch Baby. Their original recipe remains a secret, but you can turn breakfast into a special occasion with our easy-to-make version. Find an adaptation of the original when you visit the museum!
Serves two people.
Heat oven to 375 degrees F with rack in the middle position.
Heat a 9-inch metal pie pan in the oven for 10 minutes. During the last four minutes, place two tablespoons of butter in the pan to melt. It’s okay if the butter starts to brown a little. You’ll want it sizzling when you pour in the batter. This recipe requires precise timing, so before butter becomes too browned, remove pan from oven and reheat it just before adding the batter.
While the pan heats, whisk together the flour, sugar and salt in a large bowl. Add eggs, milk, vanilla and remaining butter. Whisk mixture until smooth and slightly bubbly.
Remove hot pie pan from oven and immediately pour batter into the center of the hot pan. Carefully return pan to oven and bake for 20 minutes.
The Dutch Baby will puff up nicely at the edges, and the center will fall when you take it out of the oven.
Serve the classic way, cut in wedges with a generous sprinkle of confectioners’ sugar and a squeeze of lemon juice — a heavenly combination!