DUTCH BABY
I've had these a lot at B&B's, probably because they're delicious and dependable if the right technique is used. This dish is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit. It's airy, light and makes a beautiful presentation. The batter can be made up to a day ahead and refrigerated.
Provided by sugarpea
Categories Breakfast
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
- Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
- Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.
Nutrition Facts : Calories 451.7, Fat 25.7, SaturatedFat 14.6, Cholesterol 244.6, Sodium 119.1, Carbohydrate 42, Fiber 0.8, Sugar 13.8, Protein 12.7
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.
DUTCH BABY
Steps:
- Preheat oven to 425 degrees. Cut up butter into small pieces, and place in cast iron Dutch oven or skillet without the lid on. Place Dutch oven in hot oven. Prepare batter in a blender by placing eggs in and blending until foamy. Add milk, flour, salt and vanilla and blend until combined. When butter has fully melted in skillet, carefully remove hot Dutch oven from oven and swirl butter to coat pan. Quickly pour batter in skillet and place back in hot oven. Bake for about 25 minutes, or until puffed and lightly browned. Remove from oven and cut into wedges and place on serving plates. Cut tablespoon pats of butter, and place a pat on each serving. Cut lemon in half, and squeeze juice over wedges and sprinkle liberally with powdered sugar. Serve immediately. Yield: 4 servings
- Hints for success: Make sure oven is preheated to correct temperature. Be very careful when taking the Dutch Oven out of the oven, it is very hot and you could burn yourself. When you squeeze lemons over the wedges of Dutch Baby, strain though a sieve to catch any seeds and pulp
DELICOUS DUTCH BABY
Light, fluffy, and delicous. Great for weekend mornings. Really easy to make and will please the whole family.
Provided by debiasio1089
Categories Breakfast
Time 22m
Yield 1 Dutch Baby, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Place butter in a 10'' round baking dish.
- Place dish in oven to melt butter.
- Place milk in blender.
- Add in flour.
- Process on blend for 30 seconds.
- Crack 2 eggs in the blender and blend until smooth.
- Remove dish from oven and pour in the mixture.
- Place back in oven immediatley for 12-15 minutes.
- Cut into wedges and serve hot.
SAVORY DUTCH BABY FOR TWO
Parmesan and thyme make this Baby savory, which makes it perfect to eat alongside eggs. But the real beauty of this recipe is that the batter can be made up to two days in advance-and kept in the fridge for an easy romantic breakfast for two.
Provided by Anna Stockwell
Categories Pancake Thyme Parmesan Cheese Egg Milk/Cream Butter Salmon Lemon Valentine's Day Bake Breakfast Brunch Quick & Easy
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Whisk flour, sugar, thyme, salt, pepper, and 2 Tbsp. Parmesan in a small bowl.
- Process eggs and milk in a blender until light and frothy, about 2 minutes. Add flour mixture and pulse to combine.
- Heat a 10" cast-iron skillet over medium-high. Once hot, melt butter and swirl to coat skillet. Pour batter into hot melted butter in skillet. Transfer to oven and bake until puffed and golden brown, 12-15 minutes.
- Sprinkle Parmesan over pancake before serving with crème fraîche, smoked salmon, baby greens, and lemon wedges (if using).
- Do Ahead: Batter can be made 2 days ahead. Transfer to a medium jar and chill. Shake jar before cooking.
BROWN BUTTER DUTCH BABY
A Dutch Baby is somewhere between a custard, a crepe, and a pancake, and it couldn't be simpler to make. All the ingredients get whipped together in a blender for a super-airy texture and minimal cleanup.
Provided by Molly Baz
Categories Breakfast Brunch Butter Quick & Easy Pancake Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Melt butter in a medium cast-iron or ovenproof skillet over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside.
- Blend eggs, flour, milk, salt, and 1/4 cup sugar in a blender until pale and foamy, about 1 minute. Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15-20 minutes.
- Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp. sugar. Cut into wedges and serve.
DUTCH BABY WITH BANANA-BERRY COMPOTE
A family favorite for over a decade. I hope this recipe will make another family happy also!
Provided by cathyjo3
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place a 10-inch ovenproof skillet in the oven to heat up.
- Combine eggs, milk, flour, 2 tablespoons sugar, and salt in a blender; blend until batter is very smooth.
- Remove hot skillet from the oven. Add margarine and swirl until melted. Pour batter into the hot skillet.
- Bake in the preheated oven until puffy and golden, about 15 minutes.
- Meanwhile, toss bananas, strawberries, blueberries, 1 tablespoon sugar, and lemon juice together in a bowl. Spoon compote onto hot pancake and top with a dollop of frozen whipped topping. Cut into wedges and serve immediately.
Nutrition Facts : Calories 380 calories, Carbohydrate 47.6 g, Cholesterol 128.1 mg, Fat 18.1 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 10.6 g, Sodium 211.9 mg, Sugar 25.6 g
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
VANILLA DUTCH BABY
The ultimate breakfast, snack, or dessert!
Provided by bdowning1017
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place butter in an ovenproof pan or cast iron skillet and place in the oven.
- Meanwhile, combine eggs and milk in a bowl. Add flour, sugar, vanilla extract, and salt and whisk for 1 minute to remove lumps.
- Remove hot pan from oven and swirl melted butter to coat. Pour batter into the hot pan and return it to the oven.
- Bake in the preheated oven until the pancake is puffed in the center and golden brown on the edges, 20 to 25 minutes.
- Dust with confectioners' sugar and slice into 8 wedges.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 13.7 g, Cholesterol 83 mg, Fat 6.8 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 3.6 g, Sodium 86 mg, Sugar 4.8 g
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CARAMELIZED BANANA TOPPED DUTCH BABY - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (2)Total Time 35 minsCategory BreakfastCalories 441 per serving
- Preheat the oven to 425F. In a 10-inch cast iron skillet set over medium heat, melt the Land O Lakes® Butter. In the meantime, whisk together the eggs, milk, sugar, vanilla and nutmeg until well combined and slightly frothy on top. Whisk in the flour until no flour streaks remain, but a few lumps are okay. Pour the batter into the skillet (all of the butter should be melted at this point), and pop the pan into the lower third of the oven. Bake for 18-20 minutes until the Dutch baby is cooked through.
- While the Dutch baby bakes, make the caramelized bananas. Peel and slice the bananas, then heat a nonstick skillet over medium heat. Add the Land O Lakes® Butter, brown sugar and salt, and stir for a minute or two until the butter has melted and the ingredients are combined. Lay the banana slices in the pan and cook for 2-3 minutes on each side, until the bananas caramelize and soften slightly on the edges. Serve the caramelized bananas on top of the Dutch baby slices. Enjoy!
BANANAS FOSTER DUTCH BABY - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (5)Total Time 1 hrCategory Breakfast, Brunch, DessertCalories 293 per serving
- Preheat oven to 425°F (not convection/fan assisted) with rack in centre of oven. Take your milk and eggs from the fridge to warm to room temperature.
- Make the Batter: Melt the 2 Tbsp butter in the microwave or a small saucepan. Pour into a blender or medium bowl and let cool slightly, if hot. Add the milk, eggs, flour, white sugar, vanilla extract, and salt. Blend batter until smooth. Let sit in blender for 30 minutes, while oven preheats and you prepare the other ingredients. (Make Ahead: you can refrigerate the batterin an air-tight container up to 24 hours. Bring to room temperature before using).
- Heat a 10-inch top-diameter cast-iron skillet (or similar sized oven-proof skillet) over medium-high heat on the stovetop for 5-10 minutes. Add the remaining 2 Tbsp of butter and stir to melt. Once butter is foaming, add the brown sugar and stir to combine. Add the halved bananas, round side down. Swirl in pan, then flip the bananas so the flat side of the bananas is down. Quickly re-blend or re-whisk your resting batter, then pour the batter all at once into the hot skillet. Immediately transfer the skillet to the preheated oven and bake for 18-22 minutes, or until puffy and golden. *Don't open the oven door while the Dutch baby is baking. You can monitor it's progress with the oven light on and through the glass.
BANANA DUTCH BABY - CHOPCHOPFAMILY.ORG
From chopchopfamily.org
Servings 3Total Time 45 minsEstimated Reading Time 2 mins
- Put the eggs in the bowl and use the whisk to beat them. Add the milk, flour, and salt and beat until smooth. Set aside.
- Put the skillet on the stove and turn the heat to medium. Add the butter and when it is hot, add the bananas, making sure the slices are in a single layer, not crowded on top of one another.
- Drizzle on the maple syrup and sprinkle with the cinnamon. Cook until the bananas are browned and sticky, about 5 minutes.
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