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A dutch baby is a popover-like breakfast baked good, often sweetened. Useful for using up excess backyard fresh eggs, we add fruit for a hearty and nutritious meal. Like so many simply delicious foods, a dutch baby requires proper preparation, or mise en place. I usually start with the fruit. Core and slice apples, pears, or plums thinly.
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Preheat the oven to 425?F. To prepare the rhubarb: Split the vanilla bean/pod lengthwise and lightly scrape the little black flecks of vanilla seeds out of the bean with the back of a knife.
A Dutch baby is generally done in a large cast iron frying pan and often served directly from it. Of course there's also a difference in the proportion of egg, milk and flour, and the addition of sugar to a Dutch baby. As someone who has had all three, they are definitely different. Also, a Dutch baby is definitely a pancake.
A "David Eyre's pancake" is a variation on the Dutch baby pancake named after the American writer and editor David W. Eyre (1912–2008). The recipe was published by The New York Times Food Editor Craig Claiborne in an April 10, 1966, Times article entitled "Pancake Nonpareil"; in addition to generally regularizing quantities and temperatures ...