VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
- Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
- Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
- Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
DUTCH BABIES LIGHTENED UP
I grew up eating "dutch babies" as we called them. Like a German Pancake. I lightened up this recipie using half the margerine, and trading out some of the eggs for egg whites.
Provided by lil ladybug
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- melt margerine in a 9x13 baking pan while preheating oven to 400 degrees. whisk eggs and egg whites, mix in flour, milk and salt. Pour batter in pan with melted butter. Bake for 20 minutes.
Nutrition Facts : Calories 200.7, Fat 9.4, SaturatedFat 2.8, Cholesterol 76.2, Sodium 288.7, Carbohydrate 20.3, Fiber 0.6, Sugar 0.2, Protein 8.1
DUTCH BABY
This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.
Provided by Florence Fabricant
Categories easy, quick, pancakes, dessert
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
- Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
DUTCH BABIES
My family loves this for breakfast. It is so fun how they puff up. This came out of a Klutz cookbook believe it or not but it is REALLY good.
Provided by kindcook
Categories Breakfast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 425.
- Cut butter in half and put one pat each in two 8-inch round cake pans and put in the oven to melt- watch carefully, and take out when melted.
- Blend the eggs and milk, then slowly add flour in a blender.
- Pour half of the batter into each pan.
- Return the pans to the oven and bake for 15 minutes until they're puffed up very high and firm with golden brown edges.
- Serve by sprinkling with powdered sugar and squeezing half a lemon over each dutch baby or just maple syrup.
Nutrition Facts : Calories 434.6, Fat 25.1, SaturatedFat 13.7, Cholesterol 300, Sodium 270.3, Carbohydrate 36.1, Fiber 1.1, Sugar 0.4, Protein 15.5
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