You all know how much I love Dutch Babies – the oven-baked German pancake delight. So, when I was in Brattleboro, Vt., recently at the Bickford’s Restaurant, I was psyched to see they had a Dutch Baby on their menu. (See my last post on German pancakes.) They also do an apple pancake version.
This was the end result:
Bickford’s version wasn’t as dense as some I’ve had but it was still filling. It also didn’t take as long as I had thought. I was anticipating at least a 30-40 minute wait, but it really only took about 20 minutes, and came out along with my other dining partners entrees. In parts, the custard-like interior was more like scrambled eggs. I opted to have it served with powdered sugar and lemon wedges. But you could also have it with fresh Vermont maple syrup (I wasn’t that adventurous.)
It was a nice treat to see it on Bickford’s menu. I think next time I’ll try the apple version dubbed “the house specialty” on the menu.
Eats by Xtina 
Used to be a Bickfords nearby and whenever we stopped there for breakfast my dh would get the Baby Apple with maple syrup. Never heard of it being served with lemon wedges. Thinking about it , I’ve never heard of pancakes being served with lemon wedges. Where did that start?
Hi Vicky, Thanks for stopping by the blog. Not sure where the lemon wedges and Dutch Baby started. That’s how I’ve always seen it served at places like The Original Pancake House and even IHOP.
I worked at Bickfords for 2 years. The Dutch/German pancake is served with lemon or strawerries or plain. The Baby Apple or Big Apple has the apples baked in and is served upside down.
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