Dutch Pancakes Recipes Recipezaar Recipe For Stuffed

DUTCH MEAT-FILLED PANCAKES (GEVULDE PANNEKOEK)

Steps:

• Combine all pancake ingredients in an electric blender and blend at high speed for 30 seconds.
• Scrape down the sides of the blender and blend again for 15 seconds, until the batter is smooth.
• Allow batter to rest at room temperature for 30 minutes before using.
• In a heavy skillet, melt 2 tablespoons butter over moderate heat; saute the onions until they are soft but not brown.
• Add the mushrooms and cook for 10-15 minutes, stirring frequently, until most of the liquid in the pan has evaporated (Do not allow the mushrooms to brown).
• Add the meat and cook, mashing it with a wooden spoon, until all traces of pink disappear.
• Strain through a sieve and discard the liquid.
• In a saucepan, melt the remaining 2 tablespoons butter over moderate heat.
• Add the flour and mix well.
• Pour in the stock and stir constantly with a whisk until the sauce comes to a boil and thickens.
• Reduce the heat to low and let simmer for 5 minutes, stirring frequently.
• Add the lemon juice, nutmeg, salt, and pepper.
• Remove from the heat, and add to the meat mixture; mix well.
• Taste for seasonings.
• Cover loosely with foil to keep warm.
• Heat a heavy 8" skillet over moderate heat until a drop of water steams for 2 seconds before it evaporates.
• Brush the pan with half the melted butter and immediately pour in half the pancake batter.
• Tip the pan gently from side to side to evenly coat the bottom of the pan.
• Cook for 3 to 4 minutes, until the top of the pancake is dry and the bottom is golden brown.
• Remove the pancake to a serving platter using a spatula, putting the "uncooked" side up. Repeat the process to make another pancake. Spread the meat filling evenly over the first pancake and place the second pancake "uncooked" side down on top of the meat mixture.
• Cut into pie-shaped wedges and serve.

DUTCH PANCAKES

Steps:

• Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
• Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.

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 OVEN-PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
• In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
• Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
• Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
• Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.

AEBLESKIVER (ROUND, FILLED DANISH PANCAKES)

Steps:

• Beat egg whites until stiff; set aside.
• Beat egg yolks and buttermilk together.
• Sift dry ingredients together and add to liquid mixture.
• Add the melted butter and mix together until smooth.
• Fold in beaten egg whites.
• Fill pan cups about 1/4 full of oil and heat.
• Fill pan cups with batter. If you are adding jam, jelly, or applesauce to the middle add it now, only about a 1/4 teaspoons
• Bake until the edges are bubbly.
• Turn (using a fork, knitting needle, or toothpick) and continue turning until evenly browned and toothpick inserted into center comes out clean.

DUTCH BABIES PANCAKES

Steps:

• Preheat oven to 450 degrees.
• Beat eggs until well aerated. Add milk and beat again. Add salt and flour and beat on low, just until blended.
• Meanwhile, put butter into a 9 x 13 baking dish, or divide it into two round cake pans, or two large cast iron skillets and place in the preheated oven to melt the butter and heat the pan(s). Tip pans to spread butter evenly.
• Pour batter into the warm pan(s), top with fruit, if you want to add some and place in the oven. Bake for 15 minutes.