GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY
Here's what you need: large eggs, granulated sugar, salt, milk, vanilla extract, all-purpose flour, butter, butter, powdered sugar, sliced strawberry
Provided by Tasty
Categories Breakfast
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (205°C).
- Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.
- Preheat an oven-safe skillet over medium-high heat for 3-4 minutes. Melt the butter in the skillet. Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes. The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack.
- Serve warm with powdered sugar and sliced strawberries.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, Sugar 3 grams
ANYA'S DUTCH PANCAKES
This is my friend's Anya's recipe from Holland. I will say that this recipe is the best dutch pancake recipe I have ever eaten. Enjoy with butter, sugar, lemon, fruit compote's, whipping cream or a savoury batter with herbs.
Provided by oilpatchjo
Categories Breakfast
Time 18m
Yield 24 pancakes, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- 1 cup oil vegetable Crisco* {preferred Choice Brand} aside for frying of pancakes it will take about 1 - 2 tablespoons per pancake this is how Anya showed me while she fried the pancakes also she used an electric griddle which she said, "that it worked best"!
- whisk eggs with all ingredients add sugar to taste.
- heat frying pan to hot add about 2 tablespoons of oil.
- when oil is bubbly add batter about 4 ounces or a medium ladle full add about 1 - 2 tablespoons of oil for each pancake that will be fried very important for consistency for frying these pancakes do not miss this step.
- wait until the edges of the pancake are golden brown and the spatula goes under the pancake and the whole pancake can be lifted without dripping batter over the edges and turned over.
- each pancake should take about 2 minutes to cook.
- Note: If you cannot find Blending flour my 2ND choice would be cake and pastry flour the finest grind you can find is best.
DUTCH PANCAKES
My family moved here from Holland just before I was born. These pancakes, a little thicker and eggier than a crepe, are eaten in our family for breakfast or for dinner. Serve rolled and topped with real maple syrup, fried apples, jam, or sugar. Leftovers are good eaten cold.
Provided by Cathy Wiechert
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
- Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.
Nutrition Facts : Calories 206 calories, Carbohydrate 24.5 g, Cholesterol 146.4 mg, Fat 7.9 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 2.9 g, Sodium 68.9 mg, Sugar 3.7 g
PEACHY DUTCH PANCAKE
After my daughter attended a slumber party, she raved about a Dutch pancake they had for breakfast. She asked her friend's mom for the recipe so we could make it at home. This is my version.-Carol Rogers, Tipton, IA
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place butter in a 13x9-in. baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish. Carefully add peaches; return to oven for 3-4 minutes or until bubbly., Meanwhile, in a large bowl, whisk eggs until frothy. Add milk and extract. Whisk in flour, sugar and salt. Pour into hot baking dish. Bake 10-12 minutes or until puffed and sides are golden brown., Remove from oven; serve immediately with preserves and syrup., To Make Ahead:Prepare pancake batter as directed. Refrigerate, covered, several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Prepare baking dish as directed. Whisk batter until blended; pour into hot baking dish. Bake, as directed, until puffed and sides are golden brown.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 7g protein.
VANILLA DUTCH PANCAKES
An authentic recipe from Holland for the famous Dutch treat sold in restaurants. With this recipe you can make the same back at home.
Provided by Taquoriaan
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Sift flour into a mixing bowl; whisk in vanilla sugar and salt. Pour in milk. Add eggs and whisk together.
- Melt butter on a griddle or in a frying pan over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 53.8 g, Cholesterol 105.5 mg, Fat 7.2 g, Fiber 1.7 g, Protein 11.6 g, SaturatedFat 3.5 g, Sodium 100.4 mg, Sugar 3.2 g
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