Dutch Baby Poofed Pancake Recipes

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DUTCH BABY PANCAKE



Dutch Baby Pancake image

Whether you call it an oven pancake, a Dutch baby, or a Hootin Annie, this buttery breakfast (or dessert) pastry deserves a spot at your Saturday morning breakfast table. An oven pancake is made from a thin batter that bakes in a cast-iron skillet in the oven, and it can be eaten with fresh fruit and whipped cream, maple syrup, honey, or your favorite jam or preserves. The batter is a simple mixture of several eggs, milk, flour, and sugar, and it's poured into a preheated cast-iron skillet with several tablespoons of melted butter. When the skillet goes into the hot oven, the eggs in the batter make the pastry rise quickly, climbing the side of the pan while the center deflates into a crater that is perfect for your filling of choice. However, unlike a conventional oven pancake, we're convinced there's one secret ingredient that makes the best pancake even better-lemon zest.

Provided by Micah A Leal

Time 35m

Number Of Ingredients 7

3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon lemon zest
1 pinch of salt
4 tablespoons unsalted butter

Steps:

  • Preheat oven to 425°F, and place a 10-inch skillet in the oven to preheat as well.
  • While the oven is preheating, combine 3 eggs, 1/2 cup milk, 1/2 cup all-purpose flour, 1 Tbsp. sugar, 1/2 tsp. lemon zest, and a pinch of salt in a blender. Blend until completely homogenous.
  • Once the oven is preheated, carefully remove the skillet and place 4 Tbsp. unsalted butter into the skillet. Swirl butter in skillet until completely melted.
  • Pour batter into the skillet and bake for 20 minutes. Lower the oven temperature to 300°F and finish baking for another 5 minutes.

DUTCH BABY POOFED PANCAKE



Dutch Baby Poofed Pancake image

this is like a dessert, really -- very unusual, incredibly delicious and wickedly easy - taking just 5-10 minutes to blend and bake! for a sweet tooth, but very few calories... excellent for people wanting to eat smart AND scrumptious at the same time...

Provided by carrie sheridan

Categories     Breakfast

Time 28m

Yield 2 serving(s)

Number Of Ingredients 11

3 eggs
1/4 cup flour, plus
1 tablespoon flour
1/4 cup milk, plus
1 tablespoon milk
1 teaspoon canola oil or 1 teaspoon safflower oil
1/4 teaspoon salt
1 teaspoon confectioners' sugar
2 tablespoons butter
2 tablespoons lemon juice
1/8 cup confectioners' sugar

Steps:

  • Preheat oven to 400 and put a cast iron skillet inside to get hot.
  • Whisk or beat eggs.
  • Add milk and oil and whisk again.
  • Add flour and salt and whisk very well.
  • Remove skillet from oven, melt butter and swirl to coat entire surface [wiping sides with a paper towel dipped in the butter].
  • Pour in batter all at once.
  • Return to oven and bake for 18-20 minutes - it's better not to be too golden brown on the underside - and may take a few (delicious) tries to figure what degree of doneness YOU like best with your oven and pan.
  • Remove and serve at once garnished with slim lemon wedges and sprinkled with confectioner's sugar.
  • I would think you could use a souffle or casserole dish but haven't tried it myself.

Nutrition Facts : Calories 361.8, Fat 22.5, SaturatedFat 10.7, Cholesterol 314.9, Sodium 518, Carbohydrate 27, Fiber 0.6, Sugar 9.3, Protein 12.9

VANILLA DUTCH BABY (PUFFED PANCAKE)



Vanilla Dutch Baby (Puffed Pancake) image

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon sugar
2 teaspoons pure vanilla extract
Pinch salt
Confectioners' sugar, for dusting

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.

GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY



German Pancake (aka Dutch Baby) Recipe by Tasty image

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

3 large eggs
1 ½ tablespoons granulated sugar
1 pinch salt
¾ cup milk, warm
2 teaspoons vanilla extract
¾ cup all-purpose flour
1 tablespoon butter, melted
2 tablespoons butter
powdered sugar, for serving
sliced strawberry, for serving

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

DUTCH BABY PANCAKE



Dutch Baby Pancake image

On the breakfast table in just 25 minutes, our Dutch Baby Pancakes are baked to puffy, golden-brown perfection. Sprinkle with powdered sugar and serve immediately.

Provided by Cheri Liefeld

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 7

3 eggs
2/3 cup milk, room temperature
2/3 cup Gold Medal™ all-purpose flour
2 to 3 teaspoons grated lemon peel
1 teaspoon almond extract
1 lemon, quartered
Powdered sugar

Steps:

  • Heat oven to 425°F. Place butter in 10- to 12-inch ovenproof skillet; place in oven to melt.
  • In small bowl, beat eggs, milk, lemon peel and almond extract with whisk. Add flour; mix until batter is smooth. Pour into hot skillet.
  • Bake 20 minutes or until pancake is puffed and brown.
  • Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

CLASSIC DUTCH BABY



Classic Dutch Baby image

The next time your crew craves pancakes, serve something new and exciting: a Dutch baby. This baked pancake requires whirring a few basic ingredients in a blender, pouring the batter into a piping-hot skillet, and baking for 20 minutes (no need to flip). After it poofs up into a show-worthy display, serve with fresh fruit, whipped cream, and warm maple syrup.

Provided by Greg Lofts

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Number Of Ingredients 8

1/2 cup unbleached all-purpose flour
2 tablespoons sugar
1/2 teaspoon kosher salt
3 large eggs, room temperature
3/4 cup whole milk, room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, room temperature
Greek yogurt or skyr, fresh fruit, and warm maple syrup, for serving

Steps:

  • Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
  • Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
  • Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.

DUTCH BABY PANCAKE



Dutch Baby Pancake image

This is a typical old-fashioned Dutch baby. We have it for breakfast nearly every weekend; it is made with ingredients we almost always have on hand. It bakes up puffy and golden brown, then sinks into a rich, eggy pancake. Plus, it can go from the pantry to the table in less than 25 minutes!

Provided by Madi Elbgal

Categories     Breakfast

Time 23m

Yield 4-8 Slices, 2-4 serving(s)

Number Of Ingredients 7

3 tablespoons butter
3 large eggs
3/4 cup milk
1/2 teaspoon vanilla
2 tablespoons sugar
1/2 cup flour
1 pinch salt

Steps:

  • Heat oven to 425* F.
  • Either melt butter in an oven-proof skillet and remove from heat OR melt it in a regular saucepan and pour into a prepared (liberally buttered) pie pan.
  • In a blender, combine the eggs and milk and whirl until foamy and pale.
  • Add to the blender the vanilla, flour, sugar and salt.
  • Whirl until fully blended.
  • Pour batter into the melted butter--it will look like a dish of white soup with slicks of oil on top (not appetizing at all, I know).
  • Bake in the oven about 18 minutes or until golden brown and puffy.
  • Slice when the "puff" has deflated and serve with jam or sugar.

Nutrition Facts : Calories 487.1, Fat 28.4, SaturatedFat 15.4, Cholesterol 375.9, Sodium 350.8, Carbohydrate 41.4, Fiber 0.8, Sugar 13.4, Protein 15.8

PROSCIUTTO DUTCH BABY



Prosciutto Dutch Baby image

This delicious savory Dutch baby is perfect for a brunch or quick weeknight lunch or dinner. Similar to a popover, this is a different take on the famous breakfast dish that everyone loves. Simple to make and so delicious! -Joan Hallford, N. Richland Hills, Texas

Provided by Taste of Home

Categories     Brunch     Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 13

5 thin slices prosciutto, sliced
4 large eggs
1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon salt
3/4 cup whole milk
1/3 cup shredded Asiago cheese
4 tablespoons butter
1-1/2 cups fresh arugula
1 cup grape tomatoes, halved
2 tablespoons creamy garlic salad dressing
1 cup garbanzo beans, rinsed and drained
2 tablespoons olive oil

Steps:

  • Preheat oven to 425º. In a 10-in. cast iron skillet over medium heat, cook prosciutto until crisp, 2-3 minutes. Remove and set aside. Place skillet into oven while making batter., In a large bowl, whisk together eggs, flour, cornmeal and salt. Add milk and cheese; stir to combine. Add butter to skillet, swirling until melted. Pour batter into skillet; sprinkle prosciutto over batter. Bake until puffed and golden brown, 20-25. Meanwhile, toss arugula, tomatoes, garbanzo beans and oil. , Remove pancake from oven. Serve with arugula mixture and dressing.

Nutrition Facts : Calories 558 calories, Fat 34g fat (14g saturated fat), Cholesterol 245mg cholesterol, Sodium 1024mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

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