DUTCH BABY PANCAKE WITH APPLES
Baked in a large, hot skillet, the thin, eggy batter puffs up like a popover. To serve, slide the pancake from the skillet onto a round serving platter, and present it apple side up.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet over high heat. Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.
- In a bowl, whisk together remaining ingredients, except confectioners' sugar, until smooth. Pour over apples. Bake until puffed and brown, about 20 minutes. Serve immediately, cut into wedges, with confectioners' sugar sifted over the top.
DUTCH OVEN-PUFFED APPLE PANCAKE
I use my cast-iron skillet when I make this recipe, but an ovenproof, non-stick skillet would work just as well. This is a brunch favorite.
Provided by Alan in SW Florida
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
- In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
- Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
- Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
- Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.
Nutrition Facts : Calories 422, Fat 23, SaturatedFat 13.2, Cholesterol 210.8, Sodium 369.3, Carbohydrate 46.5, Fiber 2.4, Sugar 23.2, Protein 9.1
DUTCH PUFFED APPLE PANCAKE
Make and share this Dutch Puffed Apple Pancake recipe from Food.com.
Provided by Charlotte J
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Melt butter in a 9 inch glass pie pan in oven.
- Arrange apple slices, then walnuts over butter.
- Bake until apples begin to soften and walnuts are lightly toasted, about 5 minutes.
- While the apple mixture is in the oven, using an electric mixer, beat eggs, milk, flour, sugar, vanilla, cinnamon and salt in a large bowl to blend.
- Stir in cranberries.
- Remove pie pan from oven.
- Lightly spray inside edges of dish with nonstick spray.
- Pour batter into dish.
- Sprinkle brown sugar over batter.
- Bake until center is set and edges are puffed and slightly browned, about 25 minutes.
- Serve with warm maple syrup.
Nutrition Facts : Calories 483.2, Fat 28.3, SaturatedFat 10.9, Cholesterol 248.1, Sodium 174.3, Carbohydrate 46.5, Fiber 3.4, Sugar 26.4, Protein 12.9
DUTCH APPLE PANCAKES
These are not your normal pancakes. Let them puff up as big as you want it just adds to the flavor and fun for young kids. This was a family favorite found in a vegetarian cookbook my mother had but we have our own variations. You'll probably want to make a double batch.
Provided by micregpri
Categories Breakfast
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Melt 1 1/2 tbs butter in a regular size skillet.
- Mix Eggs, Flour, Milk, and Salt together in a bowl. When well blended put in skillet.
- Cook for 15 minutes in oven.
- Drop temp to 350 and cook for another 10 minutes.
- While pancake is cooking mix 4 tbs butter, Applesauce, honey or sugar, cinnamon, and nutmeg in a small sauce pan and warm.
- Cut pancakes like a pie and top with sauce.
Nutrition Facts : Calories 300.4, Fat 14.5, SaturatedFat 8.2, Cholesterol 138, Sodium 337.6, Carbohydrate 38.4, Fiber 1.6, Sugar 11.9, Protein 6.1
APPLE DUTCH BABY OVEN PANCAKES
Steps:
- Gather the ingredients.
- Heat the oven to 425 F. Put a cast-iron or ovenproof 9- or 10-inch skillet in the oven.
- In a bowl, combine the apple slices with brown sugar and cinnamon; toss gently to coat well.
- In another bowl, mix flour with salt. In a large cup or small bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted butter.
- Pour the wet ingredients into the bowl of dry ingredients, and whisk until just combined.
- Carefully take the hot cast iron pan from the oven, set it on a cooling rack, and add remaining butter; swirl to coat the bottom of the pan.
- Arrange apple slices over the bottom of the pan.
- Pour batter over apple slices.
- Bake for 25 to 30 minutes, until puffed and lightly browned.
- Serve with syrup or sprinkle with confectioners' sugar.
Nutrition Facts : Calories 658 kcal, Carbohydrate 128 g, Cholesterol 167 mg, Fiber 2 g, Protein 9 g, SaturatedFat 8 g, Sodium 352 mg, Sugar 73 g, Fat 14 g, ServingSize Serves 4, UnsaturatedFat 0 g
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.
DUTCH APPLE PANCAKES
Steps:
- Crepes: In an electric mixer mix together flour, milk, eggs, apple juice, sugar, beat until smooth. Add apple. In a hot, non-stick, crepe pan heat 1 teaspoon butter or vegetable oil. Pour about 2 tablespoons batter into pan, spread batter evenly to cover entire surface. Cook until it browns around the edges, about 30 seconds. Flip it over with a spatula (or fingers) and cook until it starts to brown, another 30 seconds. Slide the crepe onto a plate and continue until all batter is used. Set aside.
- Filling: Peel, core and dice apples. Gently simmer apples, raisins, honey, cinnamon and apple juice until apples are soft but not mushy. Using a potato masher break up the apple mixture to make the apple pieces smaller.
- Spoon some sauce on a crepe and fold twice Dust with powdered sugar. Serve.
GERMAN APPLE PANCAKE
If you're looking for a pretty dish to make when having guests for brunch, try this. Everyone I've served it to has enjoyed it-except for one time, that is, when my husband tried to make it following my recipe, which I'd written down incorrectly! If you don't leave out the flour as I did, it'll turn out terrific! -Judi Van Beek, Lynden, Washington
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth. , Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp. , For topping, in a skillet, combine the apples, butter and sugar; cook and stir over medium heat until apples are tender. Spoon into baked pancake. Sprinkle with confectioners' sugar. Cut and serve immediately.
Nutrition Facts : Calories 192 calories, Fat 12g fat (7g saturated fat), Cholesterol 107mg cholesterol, Sodium 273mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 5g protein.
DUTCH APPLE BABY
No fresh milk? Don't despair! This quick and easy variation of the classic Dutch Baby pancake features ingredients you probably have in your pantry.
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
- Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
- Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
- Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
- Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 39.1 g, Cholesterol 199.6 mg, Fat 18.1 g, Fiber 1 g, Protein 8 g, SaturatedFat 10 g, Sodium 197.2 mg, Sugar 13.5 g
OVEN BAKED DUTCH APPLE PANCAKE
Make and share this Oven Baked Dutch Apple Pancake recipe from Food.com.
Provided by Vseward Chef-V
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a 10-inch cast iron skillet, warm the apple pie filling, butter, cinnamon.
- In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt.
- Beat just until batter is smooth.
- Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown. Using a small, fine sieve, lightly dust the top of the pancake with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 251.2, Fat 5.8, SaturatedFat 3, Cholesterol 89.7, Sodium 190.8, Carbohydrate 47.6, Fiber 1.8, Sugar 22.8, Protein 3.9
DUTCH APPLE PANCAKE (VEGAN)
I got the original recipe for this out of the South Beach Diet 30 minute meal cookbook. It wasn't vegan. Because I like to eat vegan often I changed some of the ingredients. My pancake was more like a crepe on the outside and more custard inside then puffy,which I think is due to using banana instead of the eggs. You could probably use Ener-G egg replacers here as well. The original recipe had 210 calories, so making it vegan made it even better.
Provided by Chef Joey Z.
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400'F.
- Heat (on medium) 1 tablespoon of the margarine in a 10" cast iron skillet.
- Saute the apples for about 5 minutes, or until nice and brown on the outside. I didn't peel my apples, I like the added fiber the peeling adds.
- Puree 1 tablespoon vegan margarine, flour, sugar, agave, cinnamon, nutmeg, milk and banana in a blender until just combined. About 1 minute.
- Pour the puree over the apples in the skillet and then put the skillet into the oven and bake until set and puffed, about 15 minutes.
- Serve hot.
- Bon Appetit!
Nutrition Facts : Calories 130.2, Fat 0.5, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 32.1, Fiber 3.8, Sugar 17.2, Protein 2.1
GERMAN APPLE PANCAKE
Also known as a Dutch baby, this is a terrific 'special day' recipe. If you are strapped for time, you can start it the evening before and pretty much pop it in the oven. The presentation is excellent! You can shorten the preparation time by using apple pie filling, but the crisp of new apples really makes it.
Provided by Mollie_Cole
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
- Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges.
Nutrition Facts : Calories 455.9 calories, Carbohydrate 51.5 g, Cholesterol 236.6 mg, Fat 24 g, Fiber 2 g, Protein 10.3 g, SaturatedFat 13.5 g, Sodium 182.2 mg, Sugar 37.2 g
DUTCH PANCAKES
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
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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