Breakfast Puff Aka German Pancake Dutch Baby Food

GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY

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!

VANILLA DUTCH BABY (PUFFED PANCAKE)

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.

HOW TO MAKE THE BEST DUTCH BABY (GERMAN PANCAKE)

Steps:

• Place a 10-inch cast iron skillet, oven-safe skillet, or pie dish (you could also use a 3-qt baking dish) in the oven and preheat to 425°F.
• While the oven and skillet are preheating, add the eggs, milk, flour, salt, and sugar (if using) to a blender or food processor. Blend for 1 minute, scraping the sides and bottom to make sure there are no clumps and all of the flour has been distributed. Let your batter rest for about 10 minutes or while the skillet heats.
• Once the skillet has preheated, use potholders and carefully remove the skillet from the oven. Add the butter, shaking the pan to swirl it around, being sure to get some around the sides. As soon as the butter has completely melted, pour the batter in.
• Return the skillet to the oven and bake the Dutch baby until golden and puffed up, about 15 minutes or so (I like mine more custardy in the center, so I usually pull it after 15 minutes, but feel free to bake yours a bit longer if you prefer). Just check it after 15.
• To serve, add desired sweet or savory toppings and cut into slices.

BREAKFAST PUFF (AKA GERMAN PANCAKE/ DUTCH BABY)

Steps:

• 1. Preheat oven to 425°F. Put butter in a 9x13" baking pan, then place in oven to melt.
• 2. Prep the apples, if using.
• 3. Remove pan from oven, spread bottom with apple chunks, if using, and then sprinkle with cinnamon. If not using apples, sprinkle the bottom of the pan with cinnamon.
• 4. If using apples, place pan back into oven. If not, set pan aside until batter is ready.
• 5. In a large mixing bowl, whisk eggs, sugar, salt, extracts & lemon flavor well. Whisk in milk, and then flour. Whisk until most lumps are gone ( a few are fine.)
• 6. Pour batter into the baking pan. Bake about 25 minutes, until whole thing is nicely browned. It will be puffed up while in the oven, and then fall when it is taken out. Note: I have easily doubled the recipe before and successfully baked two 9x13" baking pans at the same time, next to each other on the same rack of my oven.
• 7. Cut unto 8 pieces, and serve with lemon curd and blueberries. Note: a little lemon curd goes a long way on these. Refrigerate leftovers, and warm for a bit in the microwave before serving. Still delicious!

FRENCH BREAKFAST PUFFS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.
• In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.
• In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.
• Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.
• To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.
• Dip the warm muffins in the butter, coating thoroughly.
• Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

FRENCH BREAKFAST PUFFS

Steps:

• In a small bowl, beat shortening, 1/2 cup sugar and egg until smooth. Combine the flour, baking powder, salt and nutmeg; add to the sugar mixture alternately with milk. , Fill greased muffin cups two-thirds full. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan., Meanwhile, combine cinnamon and remaining sugar in a shallow bowl. Roll the warm puffs in butter, then in cinnamon-sugar. Serve immediately.