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.
PANCAKES WITH JARRED BABY FOOD - SIMPLE AND VERY TASTY
It is a trick to get my kids to eat veggies, so I started using jars of baby food in pancakes to boost the nutritional value. I prefer the orange vegetables such and carrots, sweet potatoes, and corn and sweet potatoes. The pureed consistency mixes easily into the pancakes and the flavor I have found can be quite tasty. It isn't just for the kids, either. This is so flexible I have used jars of fruit too, but since the veggies are the hardest thing for me to get my kids to eat, I usually use those. You can add wheat germ for an added nutritional boost. I like to use the Log Cabin Lite syrup - there is no high fructose corn syrup and the reduced sugar does not seems to reduce the taste at all. These can be frozen or refrigerated after being made for easy make ahead breakfasts. You could also use pancake mix as your dry ingredient base, I suppose. Have fun!
Provided by Mama Wendy
Categories Breakfast
Time 25m
Yield 9-10 pancakes, 3 serving(s)
Number Of Ingredients 10
Steps:
- Combine all dry ingredients and mix together well with fork or whisk. Add beaten egg, oil, vanilla if using, baby food, and mix. Add enough milk to give the batter the consistency you like; about a half cup should be right. The thicker the batter, the thicker your pancakes, the thinner, obviously, the thinner the pancakes will be. Heat a griddle or skillet to medium heat. When tiny droplets of water sizzle and evaporate the griddle is hot enough. You can either lightly oil the griddle or use non stick cooking spray. Drop a little less than 1/4 cup of batter on the griddle at a time. Note: using baby food makes the batter a little more dense than regular pancakes, so they will need a little longer to cook to avoid being soggy in the middle, so either reduce the heat and cook them longer or make smaller pancakes. Enjoy!
Nutrition Facts : Calories 288.3, Fat 8.6, SaturatedFat 2.2, Cholesterol 76.2, Sodium 423.9, Carbohydrate 45.9, Fiber 6.3, Sugar 7, Protein 10.3
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- Place a nonstick or cast iron skillet or griddle over medium heat. (I prefer nonstick.) Add a small slice of butter or oil.
- Mash the banana with a fork in a medium bowl. Crack the eggs into the same bowl and stir together. The batter will be very runny.
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