DUTCH BABY
A Dutch baby is a big, puffy, family-style pancake baked in a sizzling-hot buttered skillet.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes.
- In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, and vanilla. Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds.
- Open the oven door and drop the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn). Carefully remove the hot skillet from the oven and place an oven mitt or dishtowel over the handle to remind yourself that it's hot. Pour the batter into the buttered skillet and carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden. Carefully remove the skillet from the oven (again, place an oven mitt or dishtowel over the handle to remind yourself that it's hot). Dust with confectioners' sugar and top with berries, if desired, then cut into wedges and serve with maple syrup.
Nutrition Facts : Calories 220, Fat 13 g, Carbohydrate 17 g, Protein 7 g, SaturatedFat 7 g, Sugar 5 g, Fiber 0 g, Sodium 214 mg, Cholesterol 165 mg
VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
DUTCH BABY
This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.
Provided by Florence Fabricant
Categories easy, quick, pancakes, dessert
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
- Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Place the butter in a large saute pan and place in the oven to melt.
- Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: 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 whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
- While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.
- 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. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.
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 BABY PANCAKE
This is a typical old-fashioned Dutch baby. We have it for breakfast nearly every weekend; it is made with ingredients we almost always have on hand. It bakes up puffy and golden brown, then sinks into a rich, eggy pancake. Plus, it can go from the pantry to the table in less than 25 minutes!
Provided by Madi Elbgal
Categories Breakfast
Time 23m
Yield 4-8 Slices, 2-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 487.1, Fat 28.4, SaturatedFat 15.4, Cholesterol 375.9, Sodium 350.8, Carbohydrate 41.4, Fiber 0.8, Sugar 13.4, Protein 15.8
DUTCH BABY PANCAKE WITH DRUNKEN CHERRIES
These puffed up beauties are actually a sweet version of a Yorkie and are of German origin. Normally eaten for breakfast, make them dessert with boozy, syrupy cherries and ice cream
Provided by Cassie Best
Categories Breakfast, Brunch, Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Tip the flour into a large bowl, make a well in the centre, crack in the eggs, then add the milk and vanilla. Use a large whisk to beat the eggs into the milk, slowly incorporating the flour, until you have a smooth batter. Set aside.
- Heat oven to 220C/200C fan/gas 7. Pour the oil into an ovenproof skillet pan, frying pan or tart Tatin tin (mine was 20cm in diameter) and place on the middle shelf to heat up - remove the top shelf, if you can, as the pancake will puff up as it cooks.
- Tip the cherries, sugar and brandy into a frying pan with 2 tbsp of the syrup. Bring to a simmer, then bubble until the liquid is syrupy, adding a splash more cherry syrup if the cherries look dry. Set aside to cool a little.
- When the pan is red hot, pull out the oven tray and pour in the batter - it should sizzle as it hits the pan. Quickly close the oven and leave undisturbed to cook for 20-25 mins until it looks like a giant Yorkshire pudding and is deep golden brown. Don't be tempted to open the door too early as it will sink. Serve the pancake in the pan, topped with ice cream and syrupy cherries.
Nutrition Facts : Calories 357 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium
DUTCH BABY POOFED PANCAKE
this is like a dessert, really -- very unusual, incredibly delicious and wickedly easy - taking just 5-10 minutes to blend and bake! for a sweet tooth, but very few calories... excellent for people wanting to eat smart AND scrumptious at the same time...
Provided by carrie sheridan
Categories Breakfast
Time 28m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 361.8, Fat 22.5, SaturatedFat 10.7, Cholesterol 314.9, Sodium 518, Carbohydrate 27, Fiber 0.6, Sugar 9.3, Protein 12.9
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