Mediterranean Dutch Baby Pancake Recipes
MEDITERRANEAN DUTCH BABY PANCAKE
Ideal for a light dinner or brunch, enjoy this savory zucchini and olive salad in a light oven-baked shell.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Heat 2 tablespoons butter in pie plate, 9x1 1/4 inches, in oven about 4 minutes or until hot and bubbly.
- Beat flour, milk, Italian seasoning, salt and eggs with hand beater until well blended. Pour into pie plate. Bake uncovered 20 to 25 minutes or until side of pancake is puffed and deep golden brown.
- While pancake is baking, melt 1 teaspoon butter in 10-inch skillet over medium heat. Cook zucchini in butter about 2 minutes, stirring frequently, until crisp-tender. Carefully stir in cheese.
- Spoon zucchini mixture onto center of pancake. Sprinkle with olives.
Nutrition Facts : Calories 260, Carbohydrate 17 g, Cholesterol 150 mg, Fat 2, Fiber 1 g, Protein 11 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 700 mg
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 (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
DUTCH BABY PANCAKE
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
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
MARTHA'S DUTCH BABY PANCAKE
Martha's Dutch baby pancake is inspired by a now-famous recipe from writer and editor David Eyre that was featured in the New York Times in 1966.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 9
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.
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