The New York Times has created a Twitter storm after sharing a recipe for a “Dutch Baby”.
Described as a “large, fluffy pancake that is excellent for breakfast, brunch, lunch and dessert any time of year”, the dish is seen as a classic American breakfast staple, usually served sweet, with origins in Germany.
However, many users saw it as a copy of the British roast dinner staple and were quick to point out the similarities with the beloved Yorkshire Pudding.
Many have jumped to its defence, and pointed out the fierce regional pride surrounding the Yorkshire Pudding. One user said: “Fluffy Pancake? It’s a YORKSHIRE PUDDING, don’t even think of calling it anything else, especially in Yorkshire. I am spitting feathers right now.”
BBC presenter Dan Walker also took to Twitter to express his outrage. He said: “The recipe is older than America!”
However, another pointed out that while the New York paper was seemingly slow to catch on with the concept of a Dutch Baby, the recipe itself has existed since the early 1900s, with a Café in Oregon, USA, laying claim to the original recipe.
She said: “They are not the same. British Twitter can spit all the feathers they want, but Dutch babies have been around for a very long time (despite the New York Times and Nigella Lawson seemingly having just discovered them).”
And while the debate continues over whether one is a copy of the other, or whether they are in fact completely independent dishes, one thing is for sure: Brits are keen to protect their Puddings.