'It's A Yorkshire Pudding': Brits Outraged Over American 'Dutch Baby' Recipe

Already have an account, Brits have expressed their horror at an American recipe for a dish called a "Dutch baby" which they say is a reinvention of UK favourite the Yorkshire Pudding. The Dutch Baby is described as an American dish derived from Germany made using eggs, flour, butter and milk to create a puffy pancake, which is usually seasoned with fruit or jam.

But many Brits who read the recipe online were left outraged and suggested the dish was just copying the British roast dinner staple, the Yorkshire pudding. Another person said: “Aunt Bessie would be turning in her grave. Sylvia Kendall wrote: “Fluffy pancake, It's a YORKSHIRE PUDDING, don't even think of calling it anything else, especially in Yorkshire. Many took umbrage at the idea of serving a Yorkshire pudding as a dessert. “This is not a dessert! This is a thing of beauty that should be filled with beef and vegetables. Or sausage and mash. It is a Yorkshire pudding,” wrote Becky.

I either serve my pancakes hot off the griddle, or keep them warm in my warming drawer if I’m making a particularly large batch. You can do the same thing in your oven. Just place them on a baking sheet, covered, in a 250 degree oven until serving. Or, you can always reheat them in the microwave, if they cool off too much. Serve your pancakes with warm syrup. There’s no reason to put chilly syrup on your hot stack of cakes unless your goal is to cool them down.

Store leftovers covered in the refrigerator. Pancakes freeze beautifully. That’s why I’m giving you a recipe that makes a bunch. You can eat leftovers the next day, reheating quickly in the microwave or you can freeze them for another day. I just separate them with waxed paper and place them in a zip top freezer bag. Then, you can either take them out the night before and let them thaw in the refrigerator, or just take them out frozen.

The wax paper will prevent them from sticking to each other. Then, just reheat in a single layer in the microwave. There you go. Everything you need to know about making Fluffy Buttermilk Pancakes. You’ve got a solid recipe in hand and a list of tips for success. All you need is the ingredients…most of which you probably have in your pantry or refrigerator, if you bake every so often.

Preheat griddle to medium. I heat mine to 340 degrees F. If using a frying pan, you can wait until your batter is mixed up and rested before preheating. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a medium bowl, whisk together sugar, eggs and oil until thoroughly combined. Add the vanilla and buttermilk and whisk again until combined. Make a well in the flour mixture and pour the buttermilk mixture into the center. Whisk until combined but do not over mix. Batter may still have some small lumps, but no dry streaks.

Allow batter to rest for 5-10 minutes. Drop batter by 1/4 cup scoopfuls onto preheated griddle or preheated pan sprayed with cooking spray. Cook until sides are set, you're beginning to see bubbles break the surface and the bottom is golden brown. Flip and finish cooking the other side. This is a great recipe for add ins like mini chocolate chips, blueberries, chopped nuts, coconut etc. If you add anything that has a lot of liquid, you'll probably need to reduce the buttermilk measurement.

Pancakes freeze beautifully. I allow them to cool, layer them with waxed paper and stash into zip top freezer bags. Reheat in the microwave. I used olive oil but you can sub in melted butter. I would use unsalted, since there's already enough salt in the batter, or reduce the salt to about 3/8 teaspoon (or a heaping quarter teaspoon) if you use salted butter. Also, if you use melted butter, let it cool for a bit. Your other liquid ingredients should also be at room temperature or the butter will just re-solidify.

Not your regular pancake recipe, these Japanese pancakes are light, fluffy, and very tall. Japanese style food is usually over the top in both flavor and looks, so these pancakes fit right in. They are pancakes with big personality and their flavor is out of this world delicious. For the confectioner’s sugar mentioned in this recipe, you can use store bought though we took some of our Demerara Sugar and ground it up in a coffee grinder to make our own confectioner’s sugar.



You absolutely want to use the ring molds when making this recipe. Be sure to spray your molds with cooking spray or risk your giant, fluffy pancakes sticking to the sides and requiring a scraping that is sure to ruin their beautiful composition. Cooking spray in general is a great idea with this recipe.

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