In which country did the "Dutch baby pancake" originate?

A "Dutch baby pancake", sometimes called a "German pancake", a "Bismarck", a "Dutch puff", or a "Hootenanny", is a large American popover.

According to "Sunset" magazine, "Dutch babies" were introduced in the first half of the 1900s at Manca's Cafe, a family-run restaurant that was located in Seattle, Washington and that was owned by Victor Manca. While these pancakes are derived from the German pancake dish, it is said that the name "Dutch baby" was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym "deutsch". Manca's Cafe claimed that it owned the trademark for "Dutch babies" in 1942.

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. A basic batter incorporates a third of a cup of flour and a third of a cup of milk per egg.

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.