Dutch Mama Recipes

DUTCH BABY

Dutch Baby image

Provided by Ina Garten Bio & Top Recipes

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

1 large Granny Smith apple
4 tablespoons (1/2 stick) unsalted butter, divided
2 tablespoons granulated sugar, divided
1/4 teaspoon ground cinnamon
1/2 cup whole milk
2 extra-large eggs, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
Confectioners' sugar
Pure maple syrup, for serving

Steps:

Preheat the oven to 425 degrees F.
Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

DUTCH MAMA

Dutch Mama image

Make and share this Dutch Mama recipe from Food.com.

Provided by Julieannie

Categories Breakfast

Time 40m

Yield 1 pancake, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons margarine
3 apples, peeled and slice 1/2 inch thick
1/4 cup sugar
1/2 teaspoon cinnamon
1/3 cup orange juice
1 pint strawberry, hulled and quartered
3 large eggs
4 egg whites
1/2 cup reduced-fat milk (2%)
1/2 teaspoon orange zest
1/2 teaspoon salt
1/2 cup all-purpose flour

Steps:

Preheat over to 425 degrees. Generously coat large nonstick ovenproof skillet with nonstick cooking spray and set over medium-low heat. Melt margarine; remove 1 tablespoon and set aside. Add apples to skillet and sprinkle with 1 tablespoon sugar. Saute until apples and browned and tender but still hold their shape, about 10 minutes.
Combine 2 tablespoons sugar and cinnamon; sprinkle evenly over apples and stir in orange juice. Bring to a boil, and then reduce heat and simmer until sauce is syrupy, about 2 minues. Transfer apples to bowl and stir in strawberries.
Wipe out skillet and put in oven to keep hot. Whisk eggs, egg whites, milk, remaining sugar, orange zest and salt in medium bowl until combines. Sift in flour and whisk batter until smooth, and then whisk in reserved margarine.
Remove skillet from oven and coat with cooking spray. Pour in batter. Return to oven and bake until pancake is high and fluffy, about 10 minutes. Remove from oven and top with fruit. Serve.

Nutrition Facts : Calories 336.1, Fat 10.7, SaturatedFat 2.6, Cholesterol 161.1, Sodium 479.5, Carbohydrate 50, Fiber 4.9, Sugar 31.2, Protein 12

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