DUTCH BABIES II
I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon.
Provided by barbara_hengels
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
- In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
- Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
- Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.
Nutrition Facts : Calories 349 calories, Carbohydrate 34.7 g, Cholesterol 221.4 mg, Fat 18.2 g, Fiber 0.9 g, Protein 11.7 g, SaturatedFat 9.8 g, Sodium 177.6 mg, Sugar 10.7 g
APPLE CINNAMON DUTCH BABY
I found this recipe on a site called Food for Tots. Looks baby friendly. A wonderful light egg soufflé that kids are sure to love and it's easy to make! Dutch babies also make a good dinner meal accompanied by Canadian Bacon or Ham and take less of the cook's time than regular pancakes.
Provided by Queen of Everything
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F Put butter into a 3 to 4 quart frying pan and place in oven to melt.
- While butter is melting, peel and core 2 medium apples, then cut them into thin slices.
- Remove the pan from the oven and add cinnamon and sugar to the melted butter.
- Stir in the sliced apples.
- Return pan to oven for about 3 minutes.
- Put the eggs and milk into a blender and whip at high speed for 1 minute.
- Set the blender to low speed and slowly add the flour until well blended.
- Remove the pan from oven and pour egg batter over the butter and apples.
- Bake for 20-25 minutes or until the pancake is raised and golden brown.
- Cut in wedges and dust with powdered sugar.
- Serve immediately.
Nutrition Facts : Calories 446.9, Fat 22.8, SaturatedFat 12.7, Cholesterol 235.2, Sodium 237.6, Carbohydrate 50.1, Fiber 3.7, Sugar 19.2, Protein 12
APPLE DUTCH BABY
This dish is a longtime family favorite for Christmas morning. It is light, airy and filled with eggs and juicy apple. I like to serve it alongside bacon or sausage. -Teeny Mccloy, Red Deer, Alberta
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Place butter in a 13x9-in. baking dish. Heat 5-8 minutes or until melted. Stir in apples, brown sugar and cinnamon. Bake 15-18 minutes or until apples are tender., Meanwhile, in a small bowl, whisk egg yolks, flour, milk, baking powder and salt until smooth. In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. , Fold egg whites into egg yolk mixture. Spread over apples. Bake 12-15 minutes or until set and golden. If desired, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 223 calories, Fat 10g fat (5g saturated fat), Cholesterol 156mg cholesterol, Sodium 313mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
APPLE HONEY DUTCH BABY
Make and share this Apple Honey Dutch Baby recipe from Food.com.
Provided by katie in the UP
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, whisk the flour, sugar, eggs and milk until smooth.
- Place butter in a 10-in. ovenproof skillet.
- Heat at 400° for 3-4 minutes or until melted; tilt pan to coat bottom and sides.
- Pour batter into hot skillet.
- Bake for 16-20 minutes or until edges are lightly browned.
- Meanwhile, in a saucepan, saute apples in butter until lightly browned. Stir in honey, lemon juice and cardamom.
- Combine cornstarch and water until smooth; add to apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Spoon into pancake. Serve immediately.
Nutrition Facts : Calories 447.4, Fat 14.3, SaturatedFat 7.8, Cholesterol 168.8, Sodium 155.2, Carbohydrate 74.7, Fiber 3.5, Sugar 49.8, Protein 9.2
DUTCH BABY WITH APPLES AND HONEY
Packed with Granny Smith apples, this Dutch baby pancake is a perfect dish for a fall brunch when everyone craves cozy baked apples. It would make a fitting centerpiece at a special Rosh Hashanah brunch as it nods to the traditional dish of sliced apples dipped in honey, a ritual performed to represent the hope for a sweet new year.
Provided by Greg Lofts
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Over medium heat, melt 1 tablespoon butter in a medium cast-iron skillet (10 inches, measured across top). Stir in apple, 1 tablespoon sugar, and cinnamon, and cook until crisp-tender, about 2 minutes; transfer to a plate and wipe skillet clean.
- Preheat oven to 425°F and place now-clean skillet on center rack. In a bowl, whisk together flour, remaining 2 tablespoons 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 remaining 3 tablespoons butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet. Sprinkle apple mixture evenly over batter.
- 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.
APPLE-HONEY DUTCH BABY
Steps:
- Preheat oven to 400°. In a large bowl, whisk together first 4 ingredients until smooth. Place butter in a 10-in. ovenproof skillet; heat in oven until melted, 2-3 minutes., Tilt pan to coat bottom and sides. Pour batter into hot skillet. Bake until puffed and edges are lightly browned, 16-20 minutes., Meanwhile, in a large saucepan, heat butter for topping over medium heat; saute apples until lightly browned. Stir in honey, lemon juice and cardamom. Mix cornstarch and water until smooth; stir into apple mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Spoon into pancake; serve immediately.
Nutrition Facts : Calories 429 calories, Fat 14g fat (7g saturated fat), Cholesterol 166mg cholesterol, Sodium 146mg sodium, Carbohydrate 72g carbohydrate (50g sugars, Fiber 3g fiber), Protein 9g protein.
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.
APPLE-CHEDDAR DUTCH BABY
This dish would be just as welcome on the brunch table as on the dinner table, and I wouldn't fault you for adding a little maple syrup.
Provided by Jenna Helwig
Yield 4 or 5 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- Heat the butter in a 10-inch oven-safe skillet over medium heat. Once it's bubbling, add the apples and ¼ teaspoon of the salt. Cook, stirring occasionally, until the apples are just tender, 5 to 7 minutes.
- While the apples cook, whisk together the eggs, milk, flour, and remaining ¾ teaspoon salt until mostly smooth. It's okay if a few small lumps remain.
- Pour the egg mixture into the pan with the apples. Top with the shredded cheese. Transfer the pan to the oven and bake until puffed and golden, 20 to 25 minutes. Cut into wedges to serve.
CHEF JOHN'S DUTCH BABIES
I've always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name. Sometimes called German pancakes, these have very little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as Dutch.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
- Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 16.5 g, Cholesterol 175 mg, Fat 17.1 g, Fiber 0.4 g, Protein 7.8 g, SaturatedFat 9.5 g, Sodium 235.6 mg, Sugar 4.2 g
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3.9/5 (421)Estimated Reading Time 3 minsServings 4
- Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.
- DO AHEAD: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.
- Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.
- Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
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