Dutch Baby Pancake With Drunken Cherries Recipes

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DUTCH BABY PANCAKE WITH DRUNKEN CHERRIES



Dutch baby pancake with drunken cherries image

These puffed up beauties are actually a sweet version of a Yorkie and are of German origin. Normally eaten for breakfast, make them dessert with boozy, syrupy cherries and ice cream

Provided by Cassie Best

Categories     Breakfast, Brunch, Dessert

Time 40m

Number Of Ingredients 9

100g plain flour
3 large eggs
150ml milk
1 tsp vanilla extract
3 tbsp vegetable or sunflower oil
400g can pitted cherries in light syrup, drained (reserve the syrup)
3 tbsp golden caster sugar
2 tbsp brandy or kirsch
vanilla ice cream , to serve

Steps:

  • Tip the flour into a large bowl, make a well in the centre, crack in the eggs, then add the milk and vanilla. Use a large whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a smooth batter. Set aside.
  • Heat oven to 220C/200C fan/gas 7. Pour the oil into an ovenproof skillet pan, frying pan or tart Tatin tin (mine was 20cm in diameter) and place on the middle shelf to heat up - remove the top shelf, if you can, as the pancake will puff up as it cooks.
  • Tip the cherries, sugar and brandy into a frying pan with 2 tbsp of the syrup. Bring to a simmer, then bubble until the liquid is syrupy, adding a splash more cherry syrup if the cherries look dry. Set aside to cool a little.
  • When the pan is red hot, pull out the oven tray and pour in the batter - it should sizzle as it hits the pan. Quickly close the oven and leave undisturbed to cook for 20-25 mins until it looks like a giant Yorkshire pudding and is deep golden brown. Don't be tempted to open the door too early as it will sink. Serve the pancake in the pan, topped with ice cream and syrupy cherries.

Nutrition Facts : Calories 357 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium

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

EARL GREY DUTCH BABY



Earl Grey Dutch Baby image

This old-fashioned puffy apple pancake is laced with the flavor of Earl Grey tea for a modern twist.

Provided by Humble Tea Co.

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 40m

Yield 8

Number Of Ingredients 12

3 Earl Grey tea bags, divided
½ cup milk
2 tablespoons confectioners' sugar
3 eggs
½ cup all-purpose flour
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons unsalted butter
1 apple - peeled, cored, and thinly sliced
4 tablespoons packed brown sugar
1 pinch ground nutmeg
1 pinch cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat milk in a small saucepan over medium heat until simmering. Place 2 tea bags in a bowl and pour hot milk on top. Steep for 5 minutes.
  • Carefully squeeze tea bags to release as much liquid as possible; discard tea bags. Let milk cool completely.
  • While tea is steeping in the milk, remove tea leaves from remaining tea bag. Grind into a powder using a spice grinder or mortar and pestle. Combine 1/2 the ground tea with confectioners' sugar in a small bowl. Reserve remaining ground tea.
  • Whisk eggs, flour, tea-infused milk, vanilla extract, and salt together in a large bowl until smooth. Pour batter through a mesh sieve to remove any remaining lumps.
  • Melt butter in a 10-inch cast iron skillet over medium-high heat. Immediately add apple slices, brown sugar, reserved ground tea, nutmeg, and cinnamon. Cook and stir until apples are tender, 4 to 5 minutes. Pour batter on top and transfer the pan to the preheated oven.
  • Bake until pancake is set, puffed, and golden brown, 13 to 15 minutes.
  • Shake skillet to loosen pancake and transfer to a serving plate. Dust with Earl Grey-sugar mixture.

Nutrition Facts : Calories 132.8 calories, Carbohydrate 17.9 g, Cholesterol 78.6 mg, Fat 5.2 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 54.6 mg, Sugar 11.2 g

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