The single-pan oven pancake that Manca's Cafe popularised in Seattle in the 1900s and Tilikum Place Cafe carries today. Eggs, flour, butter, oven, lemon and sugar.

The Dutch baby was reportedly invented at Manca's Cafe in Seattle around 1920 by Victor Manca, who renamed the Bavarian Pfannkuchen on his menu in honour of his small daughter who could not pronounce Deutsch. Manca's closed in the 1950s but the recipe survived because Sunset magazine published it in 1942 and again in 1972, giving the dish national circulation. Tilikum Place Cafe in Belltown, opened by chef Ba Culbert in the late 2000s, anchored the dish back in Seattle's brunch repertoire: a cast-iron skillet pre-heats in the oven, melted clarified butter goes in, then a thin egg-flour-milk batter, then 15 minutes at 230 C until the edges shoot up the side of the pan. The classic version is finished with lemon, icing sugar and maple syrup; Culbert also runs savoury versions with caramelised onions and gruyere.

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