Big Dutch Pancake With Little Berries Food

DUTCH BABY PANCAKES WITH BERRIES

Dutch Baby Pancakes with Berries image

Dutch baby pancakes are a welcome addition to the holiday cheer, an easy recipe suited for a delicious brunch with the family. The recipe has all-purpose flour, eggs, unsalted butter, milk, sugar, nutmeg, and vanilla extract. Garnished with berries, honey, and confectioners sugar.

Provided by Chef Adriana Martin

Number Of Ingredients 11

Ingredients

3 eggs (at room temperature)
1/2 cup milk (at room temperature)
1/2 cup all-purpose flour (unbleached)
1 tablespoon sugar
1 pinch nutmeg
1 teaspoon vanilla extract
1/4 teaspoon baking soda (optional)
4 tablespoons butter (unsalted and at room temperature)
1/2 cup fresh berries
1 tablespoon honey
1/2 teaspoon confectioners sugar

Steps:

Preheat oven to 400 degrees. Combine eggs, flour, milk, sugar, and nutmeg in a blender and blend until smooth. ⁣
Place butter in the Radical Pan by Chef Oren and melt the butter.⁣ Add the pancake batter to the pan, return pan to the oven and bake for 20 minutes until the pancake is puffed and golden.
Remove pancake from the oven, drizzle with honey and confectioners sugar. Top with fresh berries and enjoy.⁣

Nutrition Facts : Calories 266 kcal, Carbohydrate 24 g, Protein 7 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 156 mg, Sodium 229 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving

DUTCH PANCAKES

Dutch Pancakes image

My family moved here from Holland just before I was born. These pancakes, a little thicker and eggier than a crepe, are eaten in our family for breakfast or for dinner. Serve rolled and topped with real maple syrup, fried apples, jam, or sugar. Leftovers are good eaten cold.

Provided by Cathy Wiechert

Time 1h35m

Yield 8

Number Of Ingredients 6

Ingredients

6 large eggs
1 ¾ cups all-purpose flour, or as needed
1 ¼ cups milk, or more as needed
1 tablespoon white sugar
1 tablespoon vegetable oil
1 tablespoon unsalted butter, or more as needed

Steps:

Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.

Nutrition Facts : Calories 206 calories, Carbohydrate 24.5 g, Cholesterol 146.4 mg, Fat 7.9 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 2.9 g, Sodium 68.9 mg, Sugar 3.7 g

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