In an exclusive extract from Ottolenghi Comfort, his new book with Helen Goh, Verena Lochmuller and Tara Wigley, eight tasty recipes that are good for the soul
Yotam Ottolenghi on the joy of comfort food: ‘It’s the combination of right dish, right time, right place’
If a pancake and a crepe had a love child, it would be a Dutch baby, though this pan-sized, puffed-up, baked eggy delight has about it something of the souffle, too. The name stems, apparently, from early 1900s Seattle, where German (or “Deutsch”) pancakes were made by the proprietor of a family-owned restaurant. The child eating it couldn’t pronounce the word “Deutsch”, so “Dutch” they became. This is great for brunch or an easy supper. Kids love it, too.
