GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY
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
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
GERMAN BABY
Quick, easy and delicious. Serve with lemon wedges, warm maple syrup and jam.
Provided by Shirley Smith
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place butter in a 10 inch cast iron skillet and heat the skillet in oven.
- Beat eggs at high speed with an electric mixer. Slowly add the milk and flour.
- Pour batter into hot skillet. Return skillet to oven and bake for 20 minutes. It will rise like a souffle, then fall when taken out of oven. Lightly dust with powdered sugar and serve.
Nutrition Facts : Calories 555.9 calories, Carbohydrate 48 g, Cholesterol 347.3 mg, Fat 32.7 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 18.1 g, Sodium 307 mg, Sugar 12.2 g
DUTCH BABY
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
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.
GERMAN PANCAKE (DUTCH BABY) RECIPE
Steps:
- Preheat oven to 425 degrees.
- Pour the melted butter into a 9x13 baking pan, rolling it from side to side to make sure all the sides and bottom are covered well with butter.
- In a blender, combine the eggs, milk, and salt. Blend for 1 minute on high.
- Add in half of the flour, blending for another minute. Add the other half of the flour; blend for another minute.
- Pour into the baking pan. Bake for 18 minutes. It will puff up differently and unevenly, depending on each oven.
- Arrange all the toppings on a BIG BOARD, along with the plates and forks.
- Remove the dish from the oven and serve immediately (while hot and puffed up). It's okay if the Dutch Baby falls a bit, as the flavor is still the same.
- Serve the BIG BOARD toppings next to the hot Dutch Baby. Cut into 6 or 8 pieces. We like to add powdered sugar, either jam or maple syrup, and then a squeeze of fresh lemon.
DUTCH BABY (AKA: GERMAN PANCAKE OR PUFF PANCAKE)
My sister Daralyn introduced this recipe to our family soon after she was married. Her recipe evolved from a favorite breakfast, to our families standard birthday breakfast. When served for a birthday we add candles and a round of "Happy Birthday" but it tastes just as good without those to amenities!
Provided by Likkel
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F Beat eggs with a wire whip until well aerated. Add milk and whip again. Add salt and flour and stir with a fork, until just blended.
- Meanwhile, melt butter in a cast-iron skillet or a 8 x 8 baking dish with at least 2" sides. Run butter all over the pan bottom and up the sides so pancake can climb!
- Bake for 15 minutes. Serve with butter, syrup and powdered sugar. It is also good when sprinkled with a little lemon juice or topped with fruit (blueberries, sliced peaches, sliced apples or mixed berries).
- *Can be doubled and baked in a 9 x 13 pan with 2" sides.
Nutrition Facts : Calories 310.9, Fat 15.4, SaturatedFat 7.4, Cholesterol 302.8, Sodium 478.4, Carbohydrate 27.2, Fiber 0.8, Sugar 0.4, Protein 14.7
CLASSIC DUTCH BABY
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
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.
GERMAN PANCAKE (ALSO CALLED DUTCH BABY)
The German pancake, also called Dutch Baby, is like a crepe crossed with a popover. It's ridiculously easy to make (the batter is made in under 2 minutes in a blender) and is always a crowd pleaser. Watching the pancake puff up before your very eyes is always entertaining. You can add fresh fruit to the batter, add it on top after baking ,or go crazy and do both! Then you have the option of topping it with the more traditional squeeze of fresh lemon juice and powdered sugar or simply drizzle on the maple syrup, for the syrup lovers.
Provided by patriciamercer84
Categories Breakfast
Time 23m
Yield 1 pancake, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and put a cast iron skillet (if using) into the oven to heat up.
- After about 15 - 20 minutes (or longer if your oven is slow), the skillet should be hot. Add the butter to the skillet and return it to the oven. If you're using a cake pan, add the butter to the cake pan and put it into the oven.
- Add 3 eggs and the sugar to blender and blend on low speed for 1 minute. The eggs should be light colored and bubbly. Then add the flour and milk and blend for 10 seconds, until evenly mixed.
- Take the skillet or cake pan out of the oven and make sure the butter has completely melted, with a baster spread the butter over the entire surface of the pan. Pour the batter into the hot skillet or pan and scatter the fruit on top of the batter if using.
- Bake at 425 degrees F for 18 - 22 minutes, or until the sides and middle have puffed up and browned.
- Serve with fresh fruit and a lemon slice and powdered sugar or maple syrup.
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