DUTCH BABIES
My mother-in-law's recipe yields a puffy batch of these yummy pancake-like delights. You may want to top them off with fruit, jelly, syrup or powdered sugar.
Provided by Sallie
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl, whip all of the eggs along with the whipping cream and salt, until fluffy. Fold in the flour, and pour the mixture into four 9-inch cake pans.
- Bake at 450 degrees F (230 degrees C) for 15 to 20 minutes.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 17 g, Cholesterol 561.7 mg, Fat 33.1 g, Fiber 0.4 g, Protein 15.7 g, SaturatedFat 16.4 g, Sodium 451.4 mg, Sugar 6 g
DUTCH BABY PANCAKE WITH RASPBERRY-ORANGE COULIS
Provided by Valerie Bertinelli
Categories dessert
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool. (The coulis can be stored in the refrigerator in an airtight container for up to 4 days.)
- For the Dutch baby: Preheat the oven to 450 degrees F. Put a 10-inch cast-iron skillet in the oven to heat for 10 minutes.
- Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the skillet from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the skillet to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
- Serve the Dutch baby with the raspberry coulis.
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 WITH CRANBERRY ORANGE SYRUP
This recipe was found in the recent edition of USA Weekend, Dec 23-25, 2011, & we found it makes for a delicious breakfast! Actually it would be great anytime of the day! NOTE: the syrup takes less than 10 minutes to make, while each Dutch Baby takes about 22 minutes from start to finish. The preparation time is calculated for making the syrup plus 4 of the pancakes.
Provided by Sydney Mike
Categories Breakfast
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F & position a rack in the middle position.
- Whisk milk, eggs, vanilla extract & salt in a medium bowl, the vigorously whisk in the flour until mostly smooth. Let stand a few minutes & whisk again until smooth.
- In a small saucepan, bring marmalade, cranberries & 1/3 cup water to a simmer over medium heat, then continue to simmer 3 or 4 minutes or until the mixture has a light syrup consistency. Cover & letset.
- Meanwhile, in a heavy-bottom 10-inch (preferably cast-iron) skillet, heat butter over medium heat until light golden brown, Then pour milk mixture into the skillet.
- Put the skillet into the oven & bake 15 to 17 minutes, or until puffed & golden.
- Without removing the Dutch Baby from the oven, sprinkle with the sugar & then turn the oven to broil, & broil several minutes more or until very puffy & golden brown.
- Serve immediately from the skillet & drizzle with the syrup.
Nutrition Facts : Calories 284.5, Fat 8.5, SaturatedFat 4.3, Cholesterol 138.2, Sodium 183.2, Carbohydrate 44.6, Fiber 1.1, Sugar 26.1, Protein 7.8
DUTCH BABY WITH LEMON CURD AND BLUEBERRY SYRUP
This Dutch baby can be a breakfast centerpiece or a showstopping dessert! Pouring the blended batter into a hot skillet causes the batter to puff and rise dramatically. Topped with bright lemon curd and sweet blueberry syrup to serve, your friends are sure to be impressed.
Provided by Zac Young
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the Dutch baby: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven to preheat.
- Meanwhile, place the eggs, milk, flour, vanilla, sugar and salt in a blender. Blend until smooth. Put aside.
- Once the skillet is preheated, add the butter. Once melted, add the batter to the skillet and return to the oven until puffed and lightly browned around the edges, 18 to 20 minutes.
- For the lemon curd: Simmer 1 inch of water in a medium saucepan over medium-high heat. Combine the egg yolks, sugar, lemon juice and zest in a medium metal bowl and whisk until smooth. Place the bowl on top of the saucepan (make sure the bottom of the bowl is not touching the water) and whisk until the curd is thickened, light yellow and coats the back of a spoon, about 8 minutes. Remove the curd from the heat and use a rubber spatula to stir in the butter, one piece at a time, allowing each addition to melt before adding the next. Place the curd back over the heat while stirring if the butter is not melting. Transfer to a clean container and press a sheet of plastic wrap directly against the surface of the curd.
- For the blueberry syrup: Add 1 cup of the blueberries and the maple syrup to a small saucepan over medium heat. Bring to a boil and cook until thickened, about 10 minutes. Remove from the heat and stir in the remaining 1/2 cup blueberries.
- Serve the Dutch baby topped with lemon curd and blueberry syrup.
DUTCH BABIES
My family loves this for breakfast. It is so fun how they puff up. This came out of a Klutz cookbook believe it or not but it is REALLY good.
Provided by kindcook
Categories Breakfast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 425.
- Cut butter in half and put one pat each in two 8-inch round cake pans and put in the oven to melt- watch carefully, and take out when melted.
- Blend the eggs and milk, then slowly add flour in a blender.
- Pour half of the batter into each pan.
- Return the pans to the oven and bake for 15 minutes until they're puffed up very high and firm with golden brown edges.
- Serve by sprinkling with powdered sugar and squeezing half a lemon over each dutch baby or just maple syrup.
Nutrition Facts : Calories 434.6, Fat 25.1, SaturatedFat 13.7, Cholesterol 300, Sodium 270.3, Carbohydrate 36.1, Fiber 1.1, Sugar 0.4, Protein 15.5
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.
DUTCH BABY WITH CRANBERRY-ORANGE SYRUP
Steps:
- Adjust rack to middle position and heat oven to 425 degrees. Whisk milk, eggs, vanilla, and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again (for instantly smooth batter use a blender). Bring marmalade, cranberries, and ¼ cup water to a simmer over medium heat; continue to simmer to light syrup consistency, just a few minutes; cover and keep warm. Meanwhile heat butter in a heavy-bottom medium 10-inch skillet (a cast iron skillet works well) over medium heat until light golden brown. Pour milk mixture into skillet. Transfer to the oven and bake until puffed and golden, 15 to 17 minutes. Without removing Dutch baby from oven, sprinkle with sugar and turn oven to broil. Broil until very puffy and golden brown, a couple of minutes longer. Serve Serves: 4 to 6
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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