When I was growing up, there was a restaurant that served gigantic pancakes called Dutch Baby pancakes. They amazed my brothers and me when we were small. They were beautiful, golden brown pancakes with mounds of apples, powdered sugar and whipped cream.
These pancakes aren’t really pancakes at all, but are a type of popover. The Dutch Baby pancake puffs up while it is cooking, then falls after being removed from the oven.
No matter what you call them, they are delicious. You can make the full size version, but I love to serve the mini version.
Served with fresh fruit, a dusting of powdered sugar and whip cream, these lightly sweet cakes are a beautiful addition to a brunch or breakfast table.