At the local sammich shop. Having me a hot turkey and soup. (Yummy!)
The chef is playing around with a dessert menu(Coming Soon! apparently).
He sent servers out with trays of Dutch baby. The sample was just my size(very small 2 nibbler).
Wow! That right there, is good.
I don’t see how I can work it into my daily diet.
I don’t know how this isn’t better known.
Maybe it is. I’m just not up on desserts.
There is a breakfast restaurant chain around here that has that as a signature breakfast dish. It’s sort of a cross between funnel cakes and lemon-stuffed French toast. See The Original Pancake House and scroll down. It also takes nearly 30 minutes to make, so not a good match for bacon, eggs, and pancakes. Nor for quick table turnover during the morning rush.
The closest examples to you are in metro St. Louis and Greater Dallas. Not worth the drive. But I am surprised quite how many states they’ve spread to from their humble origins in Oregon. For some reason they flat skipped Arkansas. The bastards! 
I first encountered them in a breakfast restaurant (the name escapes me) in Boise about 50 years ago. That restaurant called them German pancakes.
I still occasionally make them at home and serve them the way I first had them, sprinkled with powdered sugar, melted butter poured over and a generous squeeze of lemon.
Of course, they are versatile as can be and can be filled either sweet or savory. I mostly see sweet, though.
The closest comparison I can think of is Yorkshire pudding.
Oh. I didn’t realize that’s was what Yorkshire pudding was similiar to.
For a second there, I thought you were eating a whole bird instead of a sandwich… 
Growing up, my mother would make a Dutch Baby for Christmas breakfast. It’s been nearly forty years since I’d had one.
It’s delicious savory when eaten with roast beef and a rich brown gravy. Bake it with bangers in the batter, and you have Toad in the Hole.
Oh. My.
I think I might could work with this.
How could you pass up the chance to use the word ‘hootenanny?’
The hot turkey open-face sammich was recommended I have.
I knew they had turkey back there. Because of other offerings on the menu. The server had to ask and they configured one for me.
Their bread is carb heavy for me. I can’t eat a whole roll or two thick slices. Usually I have to get a 1/2 and soup. So I was very happy today.
And…I got a treat. Yay me! 
Didn’t know it was associated til I just looked.
You wait and see, I will use this for the kids. They will love eating a “hootenanny”!
Sent my Mid-dau the recipe I found that looks her speed, being it’s made with the use of her favorite Pro Blender. She loves that thing. I predict we will be seeing this at my house. Soon.
Very similar. The only real difference between my Dutch babies and Yorkshire puddings is butter in the babies and beef fat in the puds.
Mmm. Yes! I always made Yorkshire pudding as an accompaniment to standing rib roasts. Haven’t done it in a long while, mainly because preparing a standing rib roast for one person is silly. May have to have a dinner party just to have an excuse to make Yorkshire pud with brown gravy!
I might have never heard of a Dutch Baby had it not played a significant part in an episode of “Bob’s Burgers.”
Until this thread.
I’ve heard of these things. Dutch baby, popovers, Yorkshire puddings, and now Hootenanny.
I kinda knew the technique. It’s similiar to a corn bread pudding(egg bread). Or a dressing/stuffing casserole.
I’ve just never ran into some in the wild and never had a taste of it. 
Dang good.
I made them once, they were good. Then, I found another recipe that I thought, I think I’d like this better. I know I have that recipe somewhere, but where? Now, I want to make them again.
Here in Minnesota there was a chain of Pannekoeken restaurants that have mostly disappeared, but a few offshoots remain, including one in my city. Some online recipes suggest that pannekoeken are large, thin pancakes, like crepes, or as my mother called them, Swedish omelets (!?). But the Pannekoeken restaurants around here are making Dutch Babies. They are puffy out of the oven; the waitress has to run them from the kitchen to your table, yelling “Pannekoeken!” as a warning to get out her way.
You can hear a reference to this in Mystery Science Theater 3000, episode 9-11, as Mike calls out “Pannekoeken!” to some silliness on the screen. As a Minnesotan, I wonder how many people got that reference. (MST3K originated in Minnesota).
There are several Original Pancake Houses here in the Chicago area which make Dutch Babies, as well as some local chains and single-location breakfast places which do.
Because of this thread I’m currently waiting on a Dutch Baby baking in the oven.
I’m not a big fan of butter, so I’m trying coconut oil. Certainly smells yummy.
Back in college in the 1980s I knew a fellow of Swedish heritage who occasionally made what he called (phonetically) “SVENska panKOCKa” for weekend breakfast. I never saw it written; can’t begin to guess how he’d have spelled it. But your Pannekoeken brought him and them immediately to mind. Tres yummy!
Anyhow, it was basically a French crepe. With some extra sweetness in the batter and either served flat with fruit compote or sometimes rolled with compote inside.