VANILLA AND LEMON DUTCH BABY PANCAKE
A vanilla and lemon dutch baby pancake is the perfect weekend brunch recipe that's easy to make and tastes as good as it looks! With fewer than 10 ingredients and ready in under half an hour, this will be your new go-to special breakfast recipe.
Provided by Chelsea Kram - XO&So: Vegetarian Comfort Food
Categories Breakfast
Number Of Ingredients 13
Steps:
- Preheat your oven to 450F. Place the skillet in the oven to heat it up while the oven warms.Melt 2.5 tbsp of butter in the microwave.
- In a mixing bowl, whisk three eggs. Add flour, lemon zest, milk, sugar, salt, and vanilla, and 2 tbsp of the melted butter. Whisk until well-combined, or combine in a food processor for an even smoother result.*
- Drizzle the remaining half tablespoon of the melted butter into the hot skillet until the surface is greased. Pour the batter into the hot, buttered skillet.Bake in the oven for 13-15 minutes, or until the dutch baby is puffy, and slightly golden brown on top.
- Squeeze a bit of fresh lemon juice on top of the pancake (at least 1 tbsp), add any left over lemon zest, and sprinkle with powdered sugar (about 1-2 tbsp). Serve with maple syrup, berries, whipped cream, or any of your other favorite puff pancake toppings.
Nutrition Facts : Calories 406 kcal, Carbohydrate 34 g, Protein 14 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 289 mg, Sodium 537 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
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.
VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Place the butter in a large saute pan and place in the oven to melt.
- Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: 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 whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
- While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.
- 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. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.
LEMON RASPBERRY DUTCH BABY RECIPE
For a fast and delicious, drama filled breakfast the Dutch Baby has you covered! Not just reserved for special occasions, this German pancake is no fuss and so delicious. Share with Easy Lemon Curd, raspberries or blueberries to your heart's content!
Provided by Traci York | Vanilla And Bean
Categories Breakfast
Time 25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425F (218C). Place a 10" cast iron skillet on the center rack to preheat while the oven is warming.
- In a small bowl, mix the flour, sugar and salt. Set aside.
- Meanwhile crack the eggs into a large mixing bowl. To the eggs add the milk, extract and zest. Whip with a whisk to break up the eggs.
- To the egg mixture, add the flour mixture. Whisk until perfectly smooth, or for at least 2 minutes. Your arm will get tired, but just consider it your morning workout!
- *Work quickly but carefully here! When the oven is preheated (I highly recommend an oven thermometer to double check), use an oven mitt to carefully remove the pan from the oven. Place the butter in the pan and swirl it around to help it melt. It will sputter and spit, so be careful. As soon as the butter is melted, carefully pour in the batter and gently place 1/2 C (60g) of berries spread evenly over the top of the batter. Carefully place the pan back in the oven, in the same spot without sloshing the batter around in the pan.
- Bake for 14-15 minutes until the edges are toasty golden and puffed. Remove from oven and allow the pancake to deflate before sprinkling it with lemon, powder sugar and more berries.
- Serve with homemade Easy Lemon Curd.
- Store in a lidded container for up to two days. Reheat at 325F (180C) for about 8 minutes.
Nutrition Facts : Calories 255 kcal, Carbohydrate 27 g, Protein 8 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 184 mg, Sodium 285 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
VANILLA AND LEMON DUTCH BABY RECIPE
Steps:
- Preheat oven to 450 F
- Beat the eggs and milk together until smooth.
- Add the flour, sugar, lemon zest, and vanilla and mix until there aren't any lumps. Mix completely and quickly, trying to form a froth if possible.
- Place a skillet in the oven with the butter while it heats.
- When butter is melted, pour the batter into the skillet. Bake for about 15 minutes until fluffy, golden, and not jiggly.
- Whisk together the ingredients for the glaze. Pour the glaze over the hot dutch baby and serve immediately. You can also top with more powdered sugar if you wish!
Nutrition Facts : Calories 339 kcal, Carbohydrate 54 g, Cholesterol 158 mg, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, Sodium 69 mg, Sugar 41 g, Fat 10 g, ServingSize 1 Dutch baby (3-4 servings), UnsaturatedFat 0 g
VANILLA DUTCH BABY
The ultimate breakfast, snack, or dessert!
Provided by bdowning1017
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place butter in an ovenproof pan or cast iron skillet and place in the oven.
- Meanwhile, combine eggs and milk in a bowl. Add flour, sugar, vanilla extract, and salt and whisk for 1 minute to remove lumps.
- Remove hot pan from oven and swirl melted butter to coat. Pour batter into the hot pan and return it to the oven.
- Bake in the preheated oven until the pancake is puffed in the center and golden brown on the edges, 20 to 25 minutes.
- Dust with confectioners' sugar and slice into 8 wedges.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 13.7 g, Cholesterol 83 mg, Fat 6.8 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 3.6 g, Sodium 86 mg, Sugar 4.8 g
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