SOURDOUGH DUTCH BABY PANCAKE
Someone posted this link on FB and I want to save it to use with that left over sourdough starter that I don't want to waste. Here's what it said "Sourdough Dutch Baby Pancakes are great for a "quick-and-easy" weekday meal and the perfect way to use up excess sourdough starter so it doesn't go to waste. This recipe is adapted from Martha Stewarts Dutch Baby Pancake recipe." NOTE: Suggest you use a thick starter as no flour in this recipe
Provided by Bonnie G 2
Categories Breakfast
Time 30m
Yield 1 pancake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 425°F.
- In your stand mixer using the whisk attachment add eggs to bowl and beat well.
- Add sourdough starter, milk, salt, and sugar or honey (if using). Whisk on medium-low until smooth.
- Put butter into a 9-15 inch stainless steel or cast-iron skillet and place into oven for butter to melt and pan to preheat (about 5 minutes).
- Carefully remove pan from oven and swirl butter around to coat sides. Pour batter into the pan and quickly place back in the oven.
- Bake for 15-25 minutes (depending on size of pan) until pancake has puffed up and is beginning to turn golden brown on top (do not open oven during the first 15 minutes or your pancake may deflate).
- Carefully remove pan (it will be HOT) and, using a spatula, release pancake from pan and slide out onto a serving plate.
- Dust with powdered sugar and a squeeze of lemon, drizzle with maple or marionberry syrup, slice some fresh fruit and add a dollop of homemade sweetened sour cream.
- NOTE: You can also toss all the ingredients into a blender (except the butter) and give it a quick whirl.
Nutrition Facts : Calories 300.6, Fat 13.6, SaturatedFat 7.2, Cholesterol 163.8, Sodium 571, Carbohydrate 32.8, Fiber 1.4, Sugar 1.6, Protein 11.8
SOURDOUGH DUTCH BABY PANCAKE
This easy sourdough Dutch baby pancake has a delicious, soft center with the classic puffiness of your favorite German pancake recipe but made healthier with fermented grains. It's the perfect recipe for all that sourdough discard.
Provided by Lisa
Categories Sourdough
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- In a large bowl or blender, add eggs, sourdough starter, milk, salt, vanilla, and honey. Whisk or blend until smooth.
- Add butter to a 12 inch cast iron skillet and place into the hot oven to melt.
- Pour the batter over the melted butter and place into the preheated oven.
- Bake for 15-20 minutes until puffed up.
- Serve right away with butter, fruit, or syrup.
Nutrition Facts : Calories 354 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 218 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 366 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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
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 PANCAKE
This is a typical old-fashioned Dutch baby. We have it for breakfast nearly every weekend; it is made with ingredients we almost always have on hand. It bakes up puffy and golden brown, then sinks into a rich, eggy pancake. Plus, it can go from the pantry to the table in less than 25 minutes!
Provided by Madi Elbgal
Categories Breakfast
Time 23m
Yield 4-8 Slices, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425* F.
- Either melt butter in an oven-proof skillet and remove from heat OR melt it in a regular saucepan and pour into a prepared (liberally buttered) pie pan.
- In a blender, combine the eggs and milk and whirl until foamy and pale.
- Add to the blender the vanilla, flour, sugar and salt.
- Whirl until fully blended.
- Pour batter into the melted butter--it will look like a dish of white soup with slicks of oil on top (not appetizing at all, I know).
- Bake in the oven about 18 minutes or until golden brown and puffy.
- Slice when the "puff" has deflated and serve with jam or sugar.
Nutrition Facts : Calories 487.1, Fat 28.4, SaturatedFat 15.4, Cholesterol 375.9, Sodium 350.8, Carbohydrate 41.4, Fiber 0.8, Sugar 13.4, Protein 15.8
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