Toppings For Dutch Baby Pancakes Recipes

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DUTCH BABY PANCAKE WITH BERRY TOPPING



Dutch Baby Pancake with Berry Topping image

Pancakes for four without griddle gridlock? Impress family and friends with a puffy oven pancake that holds all the berries you want.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 4

Number Of Ingredients 7

2 tablespoons butter or margarine
2 eggs
1/2 cup Gold Medal™ all-purpose flour
1/2 cup milk
1/4 teaspoon salt
2 cups assorted fresh berries
Powdered sugar, if desired

Steps:

  • Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
  • In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
  • Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.

Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 7 g, TransFat 2 g

EASY GERMAN PANCAKE RECIPE



Easy German Pancake Recipe image

Looking for an easy breakfast to make that only takes 4 ingredients? German pancakes are my go-to because the recipe just uses the staples: eggs, milk, flour, and a bit of butter!

Provided by Melissa Griffiths - Bless this Mess

Categories     breakfast

Time 30m

Number Of Ingredients 6

4 tablespoons butter (salted or unsalted)
6 large eggs
1 cup all-purpose flour
1 cup milk (2% or whole)
¼ teaspoon salt, optional
1 teaspoon vanilla extract, optional

Steps:

  • Preheat your oven to 400 degrees F.
  • Cut the butter into 4 equal pieces and place them on the bottom of a 9x13 inch baking dish. I prefer glass bakeware for this recipe, the slightly curved corners seem to help the German pancake rise.
  • While the oven if preheating crack the eggs into a medium-large mixing bowl. Whisk with a wire whisk to combine well.
  • Slowly add the flour while whisking until fully combined.
  • Add the milk and whisk to combine fully.
  • When the oven is hot or nearly fully preheated, add the baking dish with the butter to the oven. Let the dish rest in the oven until the butter is melted, 4-5 minutes. Don't let the butter stay in the oven too long as it can burn if left for too long.
  • When the butter is melted carefully remove the pan from the oven with oven mitts or hot pads, and while holding onto the edges of the pan, gently tilt the pan back and forth so that the melted butter fully covers the bottom of the baking dish. Place the hot pan on a cooling rack or hot pads on your countertop.
  • Give the egg mixture one last quick whisk and pour the mixture into the hot baking dish. Using oven mitts or hot pads, quickly and carefully place the hot pan back in the oven.
  • Bake for 20 minutes or until the German pancake is very puffy on the sides and golden brown.
  • Remove from the oven. Cut into pieces.
  • Serve hot with your favorite toppings such as syrup, fresh fruit, or whipped cream.

Nutrition Facts : ServingSize 1 piece, Calories 173 calories, Sugar 1.8 g, Sodium 139.9 mg, Fat 9.5 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 13.8 g, Fiber 0.4 g, Protein 7.4 g, Cholesterol 155.4 mg

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