Big Dutch Baby The Weekend Breakfast Our Kids Love Recipes
BIG DUTCH BABY
Of the many versions we've published, this 1977 one is the simplest and biggest: In fact, it's baked in a paella pan. Make sure everyone's sitting down and ready to eat right before you remove it from the oven (it deflates quickly).
Provided by wp
Time 55m
Yield 6
Number Of Ingredients 4
Steps:
- Put butter in a 4 1/2- to 5-qt. paella pan and set on lowest rack of oven (remove other racks). Preheat oven to 425°.
- While butter melts, mix batter quickly: Put eggs in a blender or food processor and whirl on high speed for 1 minute. With motor running, gradually pour in milk, then slowly add flour; continue whirling 30 seconds. (Or, in a bowl, beat eggs until blended; gradually beat in milk, then flour.)
- Remove pan from oven and pour in batter. Return pan to oven and bake until pancake is puffy and well browned, 20 to 25 minutes, depending on pan size.
- Dust pancake with nutmeg if you like, then powdered sugar. Cut into wedges and serve with more powdered sugar and lemon wedges, plus a drizzle of honey if you like.
Nutrition Facts : Calories 358, Carbohydrate 27, Cholesterol 258, Fat 23, Fiber 0.8, Protein 12, SaturatedFat 12, ServingSize 1, Sodium 206
BIG DUTCH BABY, THE WEEKEND BREAKFAST OUR KIDS LOVE
Provided by Charity
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F.
- Place butter in a large round pan and put it in the oven as it heats.
- Meanwhile, crack 6 eggs into a blender and beat until they double in size, about 2 minutes.
- Add the milk, vanilla, cinnamon and brown sugar and pulse a few times.
- Add the flour and mix for 1 minute.
- Retrieve the HOT pan from the oven and pour the ENTIRE blender batter into it, carefully.
- Quickly return the pan to the oven and cook for 22 minutes. (This is the perfect amount of time in my oven; yours may require a couple less or more.)
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