Classic German Pancakes Baby Dutch Pancakes Food
DUTCH BABY GERMAN PANCAKE - QUICK AND EASY!
A delicate Dutch Baby German Pancake that's light, quick, and easy and works for breakfast or dessert.
Provided by Lucy Brewer
Categories Breakfast
Time 30m
Number Of Ingredients 8
Steps:
- Heat oven to 425. Place butter in 12-inch ovenproof skillet and set in oven to melt the butter. Skillet should be hot when you pour in the batter.
- In medium mixing bowl, combine flour, milk, eggs, nutmeg, and salt. Whisk until blended but don't over mix.
- Pour batter into hot skillet. Bake 15-20 minutes, until pancake is puffy and deep golden brown. Remove skillet from oven.
- Squeeze lemon over pancake and then sprinkle with powdered sugar. Serve immediately with your favorite jam or preserves.
Nutrition Facts : ServingSize 4 servings, Calories 203 kcal, Carbohydrate 13 g, Protein 4 g, SaturatedFat 8 g, Cholesterol 114 mg, Sodium 46 mg, Sugar 5 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/ GERMAN PANCAKE
Make and share this Dutch Baby/ German Pancake recipe from Food.com.
Provided by appetizerqueen
Categories Breakfast
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- melt butter or margarine in 9 inch pie plate
- mix all other ingredients.
- pour mixture into plate with th melted butter.
- bake 45minutes.
- cut into slices you desire, I generally do 4 pieces.
- serve and enjoy.
CLASSIC GERMAN PANCAKES (BABY DUTCH PANCAKES)
Steps:
- 1. Preheat oven to 450 degrees. Place a 10 inch skillet or other oven safe pan into oven to heat. A pie tin or casserole dish also work in a pinch. 2. Beat the eggs until smooth 3. Add milk, flour, vanilla extract, and cinnamon and continue to beat until the batter appears creamy and smooth. 4. Remove the warmed skillet from the oven, and melt the butter in the pan to coat it. 5. Pour batter into the pan and return to oven 6. Bake for 20 to 25 minutes. It should be golden brown and puff out considerably. 7. Remove and serve hot. The puffed center will immediately fall once out of the oven. It can be cut into wedges and served like a pie. Sprinkle confection sugar on top. Squeeze lemon wedges directly over the pancake before eating.
OVEN BAKED PANCAKE (DUTCH BABY OR DAVID EYRE'S PANCAKE)
From "The Essential New York Times Cookbook"; this recipe is David Eyre's, adapted by Craig Clairborne in 1966. The best and simplest version of this classic breakfast, with a drizzle of lemon juice and powdered sugar to finish.
Provided by Raquel Grinnell
Categories Breakfast
Time 25m
Yield 1 pancake, 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Combine the flour, milk, eggs, and nutmeg in a bowl. Beat lightly. Leave the batter a little lumpy as overbeating will make the pancake tough.
- Melt the butter in a 12-inch cast iron or other ovenproof skillet with a heatproof handle. When it is very hot and slightly browned, pour in the batter. Bake for 15 to 20 minutes, until the pancake is golden brown.
- 4. Sprinkle with the sugar and return briefly to the oven. Sprinkle with lemon juice, and serve. My kids like the sugar and lemon juice stirred together like a kind of glaze drizzled onto the pancake, which is how I remember having crepes from the crepe stands in Paris -- Additionally can be served with jelly, jam, or marmalade.
Nutrition Facts : Calories 426.3, Fat 30.3, SaturatedFat 17.3, Cholesterol 278.7, Sodium 176.4, Carbohydrate 29.9, Fiber 1.8, Sugar 11.5, Protein 11
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