DUTCH BABY WITH BANANA-BERRY COMPOTE
A family favorite for over a decade. I hope this recipe will make another family happy also!
Provided by cathyjo3
Categories Breakfast and Brunch Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place a 10-inch ovenproof skillet in the oven to heat up.
- Combine eggs, milk, flour, 2 tablespoons sugar, and salt in a blender; blend until batter is very smooth.
- Remove hot skillet from the oven. Add margarine and swirl until melted. Pour batter into the hot skillet.
- Bake in the preheated oven until puffy and golden, about 15 minutes.
- Meanwhile, toss bananas, strawberries, blueberries, 1 tablespoon sugar, and lemon juice together in a bowl. Spoon compote onto hot pancake and top with a dollop of frozen whipped topping. Cut into wedges and serve immediately.
Nutrition Facts : Calories 380 calories, Carbohydrate 47.6 g, Cholesterol 128.1 mg, Fat 18.1 g, Fiber 2.7 g, Protein 9 g, SaturatedFat 10.6 g, Sodium 211.9 mg, Sugar 25.6 g
DUTCH BABY WITH BERRY COMPOTE
Provided by Anne Burrell
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the berry compote: Combine the raspberries, blueberries, sugar, cinnamon stick, lemon zest and juice and a splash of water to a small pot. Turn the heat to medium and bring to a boil. Reduce to a simmer and cook until the mixture has thickened and the berries have burst, about 7 minutes. Remove the cinnamon stick and keep the compote warm.
- For the strawberry topping: Meanwhile, toss together the strawberries, sugar and orange zest in a small bowl. Allow the berries to sit and release their juices and for the sugar to dissolve.
- For the Dutch babies: Preheat the oven to 425 degrees F. Place 2 cast-iron pans in the oven while preheating, about 20 minutes.
- Add the flour, milk, melted butter, sugar, vanilla, eggs and salt to a large bowl. Whisk to combine; the batter should be smooth but small lumps are OK.
- Remove the pans from the oven. Divide the remaining cold butter between the pans and let it melt to coat. Add half the batter (about 1/2 cup) to each pan and place immediately in the oven. Cook until golden brown on the sides and puffed, 10 to 12 minutes.
- Serve the Dutch babies right out of the cast-iron pans topped with compote, strawberries, whipped cream, mint and chocolate shavings. YUM!
DUTCH BABY WITH BLUEBERRY-ORANGE COMPOTE
Steps:
- For the Dutch baby: Place an ovenproof 12-inch skillet in the oven and preheat to 425 degrees F.
- In a blender, combine the flour, eggs, milk, sugar, vanilla and salt. Blend on high to make a smooth batter. Let the batter rest while the oven heats up.
- Once the oven is preheated, carefully remove the skillet and add the butter. Let the butter melt and sizzle, then pour in the batter. Return the skillet to the oven.
- Bake the Dutch baby until the edges are puffed and browned and the middle is set, 20 to 25 minutes.
- For the blueberry-orange compote: Meanwhile, zest the orange into a small skillet; squeeze the juice from half of the orange into the skillet. Add the granulated sugar, nutmeg and blueberries. Bring to a simmer over medium-high heat. Cook, swirling the skillet, until the sauce is thick and syrupy and the berries are beginning to soften, 3 to 5 minutes. Remove from the heat and stir in the butter. Keep warm.
- Serve the Dutch baby hot, topped with the compote and dusted with confectioners' sugar if desired.
DUTCH BABY
I've had these a lot at B&B's, probably because they're delicious and dependable if the right technique is used. This dish is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit. It's airy, light and makes a beautiful presentation. The batter can be made up to a day ahead and refrigerated.
Provided by sugarpea
Categories Breakfast
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
- Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
- Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.
Nutrition Facts : Calories 451.7, Fat 25.7, SaturatedFat 14.6, Cholesterol 244.6, Sodium 119.1, Carbohydrate 42, Fiber 0.8, Sugar 13.8, Protein 12.7
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