Dutch Boy Pancake Recipes

GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY

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!

DUTCH BABY PANCAKE

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.

DUTCH BABY

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.

DUTCH BABY

Steps:

• Preheat oven to 425 degrees.
• Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
• Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
• Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

CLASSIC DUTCH BABY

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.

MARTHA'S DUTCH BABY PANCAKE

Steps:

• Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, nutmeg, and salt until just combined. Batter will be slightly lumpy.
• Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15 to 20 minutes.
• Sprinkle pancake with sugar and return to oven for 2 to 3 minutes. Remove from oven and sprinkle with lemon juice; serve immediately with jelly, jam, or marmalade.

DUTCH BABY PANCAKE

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 PANCAKE

Steps:

• Heat oven to 375ºF.
• Put 1 tablespoon butter in a 10-inch cast-iron skillet and heat the skillet in the oven for 10 minutes. Melt the remaining 2 tablespoons butter and set aside to cool slightly.
• Pulse together the flour, sugar, and salt in the bowl of a food processor. Add the eggs, milk, vanilla extract, and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
• Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes; do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
• Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.

DUTCH BABIES II

Steps:

• Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
• In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
• Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
• Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

GLUTEN-FREE DUTCH BABY (GERMAN PANCAKE)

Steps:

• Preheat the oven to 425 degrees F. Place the butter in a 9X13-inch baking dish and put the pan in the oven while it preheats (keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
• Place all the ingredients in a blender. Blend until just combined and smooth. Don't over-blend or the pancake will be tough.
• Take the pan out of the oven and pour the batter into (Tip: When pouring the batter into the pan, swirl the batter in a figure-8 pattern: This helps give the German pancake peaks and valleys and a delicious texture.)
• Bake for 20-25 minutes until the pancake is puffy and lightly browned on the bottom and edges.
• Serve immediately with butter syrup (recipe below), maple syrup, powdered sugar, berries or jam. Enjoy!

VANILLA DUTCH BABY (PUFFED PANCAKE)

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.

DUTCH BOY PANCAKE

Steps:

• PREHEAT oven to 450°F Add butter to 9-inch pie plate; heat in oven until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, salt, milk, vanilla and eggs with wire whisk until well blended; pour into pie plate. Place on lowest oven rack.
• BAKE 18 minutes. Reduce oven temperature to 350°F Bake an additional 10 minutes or until golden brown. Meanwhile, beat cream cheese and marshmallow cream with electric mixer on medium speed until well blended.
• FILL pancake with fruit; top with the cream cheese mixture. Add cinnamon and sugar if desired. Serve immediately.