GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY
Here's what you need: large eggs, granulated sugar, salt, milk, vanilla extract, all-purpose flour, butter, butter, powdered sugar, sliced strawberry
Provided by Tasty
Categories Breakfast
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (205°C).
- Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.
- Preheat an oven-safe skillet over medium-high heat for 3-4 minutes. Melt the butter in the skillet. Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes. The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack.
- Serve warm with powdered sugar and sliced strawberries.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, Sugar 3 grams
GINGERBREAD DUTCH BABY WITH POACHED MAPLE PEARS AND CREME FRAICHE
Steps:
- For the creme fraiche topping: Whisk together the creme fraiche, vanilla extract, orange zest and vanilla bean seeds in a small bowl until combined. Cover and refrigerate for at least 30 minutes or overnight to allow flavors to meld.
- For the poached maple pears: Meanwhile, combine 4 cups water, the sugar, cinnamon sticks, orange peel and vanilla bean in a high-sided medium skillet over high heat. Bring to a boil and cook until sugar has dissolved. Reduce the heat to a simmer, add the pears and cook, turning a few times, until a thin-bladed knife meets no resistance, about 20 minutes. Remove the pears to a plate and let cool, then then slice each half in half again.
- Bring the poaching liquid back to a boil and cook until reduced to about 1 1/2 cups. Remove the cinnamon sticks, orange peel and vanilla bean. Add the maple syrup and the poached pears and cook 1 minute longer. Keep warm.
- For the Dutch baby: Preheat the oven to 400 degrees F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the flour, milk, brown sugar, pumpkin pie spice, molasses and salt, and blend until smooth.
- Melt the butter in a 9-inch cast-iron skillet over high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and immediately transfer to the oven. Bake until the pancake is puffed and browned, and crisp at the edges, 15 to 20 minutes.
- Dust the Dutch baby with powdered sugar and cut into wedges. Top each wedge with creme fraiche topping, some poached pears and a drizzle of the pear syrup.
GINGERBREAD DUTCH BABY PANCAKE RECIPE BY TASTY
Here's what you need: flour, milk, brown sugar, ground ginger, ground cinnamon, ground nutmeg, golden syrup, eggs, butter, icing sugar, maple syrup
Provided by Ellie Holland
Categories Breakfast
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C (400°F).
- In a large bowl, whisk all the pancake ingredients together with a hand whisk until thoroughly combined. Set aside.
- Gently melt the butter in a cast-iron skillet over medium-low heat.
- Pour the pancake mixture into the middle of the pan.
- Bake in the oven for 25 minutes, until golden brown and risen.
- Coat with icing sugar and maple syrup.
- Enjoy!
Nutrition Facts : Calories 248 calories, Carbohydrate 20 grams, Fat 14 grams, Fiber 0 grams, Protein 9 grams, Sugar 5 grams
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
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