Swedish Pancakes! Yum!
Mrs Magill is the only one who can flip them without tearing them.
I make Dutch babies all the time. The recipe is easy: flour, milk, eggs, butter, and sugar and lemon juice for topping.
How can it be served as a dessert, unless made to order? It rises like a souffle and deflates pretty quick. This is something easy to make at home, but I can’t picture it being made in a restaurant.
I think he’s trying stuff to see what would work for this locally owned sorta sit down place
It newish to the town. So far the college kids love his hamburger Sundays. You can’t get in the door on Sunday.
The lunch menu is all I’m interested in. And it’s very tasty.
@Maus_Magill I’m sure Mrs. Magill is a flipping flap-jack master, but Dutch babies don’t get flipped. They are oven cooked.
I’d never heard of a Dutch baby (as a name for a food, anyway), but I immediately recognized the term “German pancakes”. My mom and grandmother used to sometimes make what they called German pancakes sometimes. The one difference is that as I recall they fried them in a pan like a traditional pancake, but from what I gather a Dutch baby / German pancake is typically baked, but otherwise it was the same type of batter. They typically topped them with either powdered sugar or applesauce.
Never heard of Dutch Babies, but yes, Yorkshire Pudding is essential with a nice prime rib roast. Typical lazy me, I buy them frozen – my favoured President’s Choice brand has frozen Yorkshire puds. Once the roast is done and resting, all it takes is cranking up the oven to 400F and popping in the frozen Yorkshire for 5 minutes. Thick Hunter gravy simmered with wine poured over the beef, the mashed potatoes, and the Yorkshire acting like little cups for the gravy makes a very fine dinner! With some hot horseradish on the side, of course! 
I’m really curious about the difference in cooking methods!
The ones I’m talking about can be readily seen with a quick Google of ‘German pancake’. You’re correct, they’re typically baked. They puff up, almost souffle-like, and I doubt that process could be duplicated on a stove top. The oven must be preheated very hot, the pan must be preheated for at least 10 minutes to accomplish the puffing action. But maybe…?
Shows what I know. 
After some additional Google action, it looks like it is possible to do on a stove top, though not as reliably as with the oven method. Very cool!
We agree on this. Though I’m not a fan of horseradish. 
I realize it’s a preference of many people.
I got this German Pancake recipe from a website and have made it a couple of times at home to rave reviews. But it’s not very filling by itself. You should make it with sausage links or bacon. They taste like French toast, and you’ll know why when you see the ingredients.
German Pancakes
Adapted from https://tastesbetterfromscratch.com/german-pancakes-2/
Servings: 5
INGREDIENTS
Equipment:
9x13 glass baking dish
cut and serve turner
Mixer
Ingredients:
6 large eggs
1 cup milk (240 ml)
1 cup all-purpose flour (120 g)
dash salt
1 teaspoon vanilla extract (5 ml)
5 Tablespoons butter (70 g)
STEPS
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Preheat oven to 425 degrees F.
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As oven preheats, put the butter in an greased 9x13-in. glass baking dish and place in oven, just until melted.
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Place the eggs, milk, flour, salt and vanilla in a mixer; mix until smooth. Pour batter into baking dish, over melted butter.
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Bake for 25 minutes or until edges are golden brown and puffy.
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To serve, sprinkle generously with powdered sugar and syrup.
Yeah. But that sticks to the ribs.
These pancakes and Dutch babies, same as corn pone or corn bread stretches the meal out.
Gravy for anything elevates it. Not as frou frou as a sauce. Just adds to it, in a pleasant way.
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.