Eggnog Dutch Baby Pancake Food

EGGNOG DUTCH BABY PANCAKE

Steps:

• Preheat oven to 400
• Place the butter in a cast iron skillet and place the skillet in the oven while it preheats.
• I a blender combine eggs, eggnog, flour, salt, vanilla, nutmeg and sugar. Blend until combined.
• When oven is ready, swirl butter to coat the entire pan. Pour the batter into the hot skillet and bake the Dutch baby for 20-25 minutes until golden and puffed.
• Serve immediately.

EGGNOG DUTCH BABY PANCAKE RECIPE

Steps:

• In a blender (or food processor or hand mixer), blend together flour, sugar, eggnog, salt, eggs until well-blended with no clumps. Set aside to rest for 15 minutes.
• While the batter is resting, preheat oven to 425 degrees.
• Once the oven is heated, place the skillet with the butter in the oven until the butter is completely melted, being careful not to burn the butter.
• Once the butter is melted, remove the skillet from the oven and evenly pour the batter into the skillet.
• Return to the oven and bake for 20 minutes. Once the Dutch Baby is puffed and golden brown, reduce heat to 300 degrees and bake for 5 more minutes.
• Top with whipped cream, freshly grated nutmeg, syrup, or dust with powdered surgar and serve immediately.

EGGNOG DUTCH BABY WITH CRANBERRY COMPOTE

Steps:

• Preheat oven to 425° F.
• In the bowl of a food processor or blender combine all the ingredients for the pancake, except the butter. Pulse the ingredients until they are well combined and smooth.
• Let batter sit in the food processor for at least 20 minutes.
• During this time, make the cranberry compote. Combine all the ingredients for the compote in a small saucepan and cook over medium heat, stirring occasionally, until cranberries are softened and the sauce starts to thicken about 3-4 minutes.
• Remove from heat and let cool.
• When you're ready to make the pancakes, place the butter in a large casserole dish or large cast-iron skillet and heat in the preheated oven. Let it melt completely and as soon as it does melt pour the batter into the dish.
• Bake the pancake for 15-20 minutes or until puffy. Lower oven temperature to 300 degrees and bake additional 5 minutes.
• Remove from the oven and top immediately with cranberry compote, whipped cream, and powdered sugar.
• Serve immediately.

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.

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.