Dutch Baby German Pancake Quick And Easy 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!

DUTCH BABY GERMAN PANCAKE - QUICK AND EASY!

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.

GERMAN BABY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place butter in a 10 inch cast iron skillet and heat the skillet in oven.
• Beat eggs at high speed with an electric mixer. Slowly add the milk and flour.
• Pour batter into hot skillet. Return skillet to oven and bake for 20 minutes. It will rise like a souffle, then fall when taken out of oven. Lightly dust with powdered sugar and serve.

DUTCH BABY/ GERMAN PANCAKE

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.

DUTCH BABY POOFED PANCAKE

Steps:

• Preheat oven to 400 and put a cast iron skillet inside to get hot.
• Whisk or beat eggs.
• Add milk and oil and whisk again.
• Add flour and salt and whisk very well.
• Remove skillet from oven, melt butter and swirl to coat entire surface [wiping sides with a paper towel dipped in the butter].
• Pour in batter all at once.
• Return to oven and bake for 18-20 minutes - it's better not to be too golden brown on the underside - and may take a few (delicious) tries to figure what degree of doneness YOU like best with your oven and pan.
• Remove and serve at once garnished with slim lemon wedges and sprinkled with confectioner's sugar.
• I would think you could use a souffle or casserole dish but haven't tried it myself.

DUTCH BABY PANCAKE

Steps:

• Heat oven to 425* F.
• Either melt butter in an oven-proof skillet and remove from heat OR melt it in a regular saucepan and pour into a prepared (liberally buttered) pie pan.
• In a blender, combine the eggs and milk and whirl until foamy and pale.
• Add to the blender the vanilla, flour, sugar and salt.
• Whirl until fully blended.
• Pour batter into the melted butter--it will look like a dish of white soup with slicks of oil on top (not appetizing at all, I know).
• Bake in the oven about 18 minutes or until golden brown and puffy.
• Slice when the "puff" has deflated and serve with jam or sugar.

GERMAN PANCAKE (ALSO CALLED DUTCH BABY)

Steps:

• Preheat the oven to 425 degrees F and put a cast iron skillet (if using) into the oven to heat up.
• After about 15 - 20 minutes (or longer if your oven is slow), the skillet should be hot. Add the butter to the skillet and return it to the oven. If you're using a cake pan, add the butter to the cake pan and put it into the oven.
• Add 3 eggs and the sugar to blender and blend on low speed for 1 minute. The eggs should be light colored and bubbly. Then add the flour and milk and blend for 10 seconds, until evenly mixed.
• Take the skillet or cake pan out of the oven and make sure the butter has completely melted, with a baster spread the butter over the entire surface of the pan. Pour the batter into the hot skillet or pan and scatter the fruit on top of the batter if using.
• Bake at 425 degrees F for 18 - 22 minutes, or until the sides and middle have puffed up and browned.
• Serve with fresh fruit and a lemon slice and powdered sugar or maple syrup.

DUTCH BABY (AKA: GERMAN PANCAKE OR PUFF PANCAKE)

Steps:

• Preheat the oven to 450°F Beat eggs with a wire whip until well aerated. Add milk and whip again. Add salt and flour and stir with a fork, until just blended.
• Meanwhile, melt butter in a cast-iron skillet or a 8 x 8 baking dish with at least 2" sides. Run butter all over the pan bottom and up the sides so pancake can climb!
• Bake for 15 minutes. Serve with butter, syrup and powdered sugar. It is also good when sprinkled with a little lemon juice or topped with fruit (blueberries, sliced peaches, sliced apples or mixed berries).
• *Can be doubled and baked in a 9 x 13 pan with 2" sides.