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.
DUTCH BABY
A Dutch baby is a big, puffy, family-style pancake baked in a sizzling-hot buttered skillet.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes.
- In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, and vanilla. Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds.
- Open the oven door and drop the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn). Carefully remove the hot skillet from the oven and place an oven mitt or dishtowel over the handle to remind yourself that it's hot. Pour the batter into the buttered skillet and carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden. Carefully remove the skillet from the oven (again, place an oven mitt or dishtowel over the handle to remind yourself that it's hot). Dust with confectioners' sugar and top with berries, if desired, then cut into wedges and serve with maple syrup.
Nutrition Facts : Calories 220, Fat 13 g, Carbohydrate 17 g, Protein 7 g, SaturatedFat 7 g, Sugar 5 g, Fiber 0 g, Sodium 214 mg, Cholesterol 165 mg
DUTCH BABIES II
I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon.
Provided by barbara_hengels
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 20m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 349 calories, Carbohydrate 34.7 g, Cholesterol 221.4 mg, Fat 18.2 g, Fiber 0.9 g, Protein 11.7 g, SaturatedFat 9.8 g, Sodium 177.6 mg, Sugar 10.7 g
DUTCH BABY
This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.
Provided by Florence Fabricant
Categories easy, quick, pancakes, dessert
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 7
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.
DUTCH BABY
I've had these a lot at B&B's, probably because they're delicious and dependable if the right technique is used. This dish is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit. It's airy, light and makes a beautiful presentation. The batter can be made up to a day ahead and refrigerated.
Provided by sugarpea
Categories Breakfast
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 451.7, Fat 25.7, SaturatedFat 14.6, Cholesterol 244.6, Sodium 119.1, Carbohydrate 42, Fiber 0.8, Sugar 13.8, Protein 12.7
CHEF JOHN'S DUTCH BABIES
I've always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name. Sometimes called German pancakes, these have very little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as Dutch.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
- Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 16.5 g, Cholesterol 175 mg, Fat 17.1 g, Fiber 0.4 g, Protein 7.8 g, SaturatedFat 9.5 g, Sodium 235.6 mg, Sugar 4.2 g
DUTCH BABY PANCAKE
Whether you call it an oven pancake, a Dutch baby, or a Hootin Annie, this buttery breakfast (or dessert) pastry deserves a spot at your Saturday morning breakfast table. An oven pancake is made from a thin batter that bakes in a cast-iron skillet in the oven, and it can be eaten with fresh fruit and whipped cream, maple syrup, honey, or your favorite jam or preserves. The batter is a simple mixture of several eggs, milk, flour, and sugar, and it's poured into a preheated cast-iron skillet with several tablespoons of melted butter. When the skillet goes into the hot oven, the eggs in the batter make the pastry rise quickly, climbing the side of the pan while the center deflates into a crater that is perfect for your filling of choice. However, unlike a conventional oven pancake, we're convinced there's one secret ingredient that makes the best pancake even better-lemon zest.
Provided by Micah A Leal
Time 35m
Number Of Ingredients 7
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
The puffy pancake-popover hybrid known as a Dutch baby is a favorite of mine. Imagine my dismay when I discovered that the online version of my preferred breakfast popover had garnered more than the normal number of negative comments. So, back to the blackboard we went and now, I'm pleased to offer a revised, repaired, and re-imagined Dutch baby recipe. Your patience has been rewarded. This recipe first appeared in Season 12 of Good Eats.
Provided by Level Agency
Categories Breakfast
Time 50m
Number Of Ingredients 9
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.
SAVORY DUTCH BABY
This savory Dutch baby delivers comfort and flavor, and it brings a smile. It's the perfect vehicle for using up little bits of leftovers, as long as they are fully cooked and heated in the bottom of the skillet prior to adding the batter and cheese. -Susan Anderson, Helena, Montana
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a 12-in. cast-iron or other ovenproof skillet, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes., In a large bowl, whisk eggs and milk until blended. Whisk in flour, salt and pepper until smooth; stir in thyme. Pour batter into hot pan; sprinkle with Parmesan., Bake until top is puffed and sides are golden brown and crisp, 20-25 minutes. Serve immediately.
Nutrition Facts : Calories 343 calories, Fat 21g fat (11g saturated fat), Cholesterol 290mg cholesterol, Sodium 542mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
DUTCH BABY
I've only ever eaten Dutch babies in the States, where they are brought out to you at the table with great pomp: great pancakes puffed up and golden, still in the cast-iron skillets they were cooked in. Obviously, I had to make my own at home. Not being a restaurant, I don't want to be juggling with heavy pans, giving each person their own, so I've made mine a giant one for sharing; this ain't no baby, that's for sure. The "Dutch" of the title doesn't in fact refer to Holland, or anything to do with that country, but rather owes its name to the fact that this particular pancake comes from the German-American community known as the Pennsylvania Dutch and would originally have been served with melted butter, sugar and lemon, and indeed they often still are. While you can, of course, serve this mega-pancake just sprinkled with granulated sugar and lemon juice or, for a more diner taste, with a side order of bacon and maple syrup, I like it tumbled with berries and dusted with icing sugar with a bowl of creme fraiche within arm's reach. I confess, I also add an ooze of maple syrup as I eat. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 4-6
Number Of Ingredients 12
Steps:
- You will need: 1 x 25cm/10-inch cast-iron frying pan/skillet, or 1 x small roasting tin/pan approx. 28 x 21 x 4.5 cm/11 x 8 x 2 inches Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF, and straightaway put your pan into the oven to heat up while you prepare the batter. Beat the eggs with the caster sugar in an electric mixer until light and frothy. Whisk in the milk, flour, vanilla, salt and grated nutmeg, and beat until you have a smooth but thin batter. Wearing a thick oven mitt, remove the pan from the oven and put the butter carefully into the hot pan or tin and swirl it to melt, then quickly pour in the batter and return it to the oven. Bake until puffed and golden brown, about 18-20 minutes. Serve dusted with icing sugar, and a tumble of berries, if the idea appeals; otherwise, see Intro.
DUTCH BABY
Easy Dutch Baby with 5 ingredients and 5 mins prep time. The best Dutch Baby pancake recipe made in a cast-iron skillet. Serve it sweet or savory for breakfast or brunch.
Provided by Rasa Malaysia
Categories American Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F (232°C).
- In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 seconds.
- In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the pancake is deep golden brown in color and puffed up on the edges, about 18 minutes.
- Remove from the oven, add the mixed berries in the center of the pancake and dust with powdered sugar. Slice into pieces and pour maple syrup over. Serve warm.
Nutrition Facts : Calories 298 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 199 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 365 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
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 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.
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- Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine. (This batter doubles well if you want to scale up.)
- Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning). Bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Top as desired.
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