GRANDMA'S DUTCH BABIES
This Dutch baby is simple and will instantly become a family favorite. It's similar to a pancake in flavor. When it comes out of the oven it's fluffy but then deflates and is the perfect vessel for what goes on top. You can make it your own by adding delicious toppings like berries, syrup, jam a bit of whipped cream. Quick and...
Provided by Heidi Edwards
Categories Other Breakfast
Time 25m
Number Of Ingredients 6
Steps:
- 1. Heat margarine in pie plate in oven 400 degrees.
- 2. Mix eggs, flour, milk, salt and vanilla in blender.
- 3. Pour mixture into the pie plate over the butter. Bake 11-12 minutes.
- 4. Add desired toppings to your Dutch baby such as butter syrup, jelly/jam or even Nutella would be great... fresh fruits etc... possibilities are endless.
CHEF JOHN'S DUTCH BABIES
I've always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name. Sometimes called German pancakes, these have very little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as Dutch.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
- Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 16.5 g, Cholesterol 175 mg, Fat 17.1 g, Fiber 0.4 g, Protein 7.8 g, SaturatedFat 9.5 g, Sodium 235.6 mg, Sugar 4.2 g
DUTCH BABY
Provided by Ree Drummond : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Place a large (about 12-inch) cast-iron skillet in the oven so that it gets very hot, 15 to 20 minutes.
- Mix the eggs and milk in a blender and blend until smooth, about 30 seconds. Add the flour, vanilla and 1 tablespoon maple syrup, then blend again until smooth, about another 30 seconds.
- Carefully remove the hot skillet from the oven and melt 4 tablespoons butter in the skillet. Quickly pour in the batter and return the skillet to the oven. Bake until golden brown and risen, about 25 minutes.
- Remove from the oven and cut into wedges immediately, as it will start to deflate. Top with the remaining 2 tablespoons butter, the berries, blueberry syrup, remaining 1/4 cup maple syrup and the whipped cream.
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
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
APPLE-HONEY DUTCH BABY
Steps:
- Preheat oven to 400°. In a large bowl, whisk together first 4 ingredients until smooth. Place butter in a 10-in. ovenproof skillet; heat in oven until melted, 2-3 minutes., Tilt pan to coat bottom and sides. Pour batter into hot skillet. Bake until puffed and edges are lightly browned, 16-20 minutes., Meanwhile, in a large saucepan, heat butter for topping over medium heat; saute apples until lightly browned. Stir in honey, lemon juice and cardamom. Mix cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Spoon into pancake; serve immediately.
Nutrition Facts : Calories 429 calories, Fat 14g fat (7g saturated fat), Cholesterol 166mg cholesterol, Sodium 146mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 3g fiber), Protein 9g protein.
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.
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DUTCH BABY
From onceuponachef.com
Cuisine American, GermanTotal Time 25 minsCategory Breakfast & BrunchCalories 220 per serving
- Preheat oven to 400°F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes.
- In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, and vanilla. Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds.
- Open the oven door and drop the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn). Carefully remove the hot skillet from the oven and place an oven mitt or dishtowel over the handle to remind yourself that it's hot. Pour the batter into the buttered skillet and carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden. Carefully remove the skillet from the oven (again, place an oven mitt or dishtowel over the handle to remind yourself that it's hot). Dust with confectioners' sugar and top with berries, if desired, then cut into wedges and serve with maple syrup.
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