DUTCH BABY PANCAKE
This Dutch Baby pancake is a fun, puffed pancake with a blender batter that is baked in a skillet! An easy and fun breakfast!
Provided by Ashley Fehr
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Add eggs, flour, milk, sugar, vanilla and salt to a blender and puree until smooth (you can also use a food processor, immersion blender or whisk until smooth).
- Set the batter aside. Place a 9" or 10" skillet (or pie plate) in the oven and preheat to 425 degrees F.
- When the oven is hot, remove the pan (be careful, it will be hot!) and add the butter, swirling to melt.
- Pour the batter into the pan and immediately place back into the oven.
- Bake for 15-18 minutes until puffed at the edges and golden.
- Serve as desired.
Nutrition Facts : Calories 362 kcal, Carbohydrate 33 g, Protein 13 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 280 mg, Sodium 231 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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
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
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
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
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 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.
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.
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- Place the pan or skillet in the oven and preheat the oven to 450° degrees Fahrenheit. 3. Crack the eggs into a bowl.
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- In a blender, combine the eggs, flour, milk, sugar, salt and vanilla and blend until the mixture is smooth. This can also be done by hand.
- Place the butter in a 10-inch cast iron skillet or baking dish and place it in the oven, (you can do this on the stove top also). As soon as the butter has melted, take the skillet from the oven (carefully as it will be hot) and add the pancake batter to the pan. Return the skillet to the oven and bake for 20 minutes or until puffed up in the center and golden around the edges. Do not open the oven while baking. Remove from the oven and serve dusted with confectioners’ sugar, lemon wedges and berries
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- Place a 12-inch cast iron skillet in the oven while it is preheating, on the center rack.Add all ingredients (except the butter) to a bender and blend until smooth, about 2 minutes.Once the oven is preheated remove skillet from oven, add the butter to the hot skillet and place it back in the oven
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