[6][7] The idea of a Dutch baby pancake may have been derived from the German Pfannkuchen, but the current form originated in the US in the early 1900s.

[8][9][10][11] It is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon, although occasionally fruit or another flavoring is also added.

It is baked in a hot cast iron or metal pan and falls (deflates) soon after being removed from the oven.

It is generally served with fresh squeezed lemon, butter, and powdered sugar, fruit toppings or syrup.

The recipe also appears in The Essential New York Times Cookbook, whose author, longtime food writer Amanda Hesser, counts it among her favorites.