SOURDOUGH DUTCH BABY PANCAKE
Someone posted this link on FB and I want to save it to use with that left over sourdough starter that I don't want to waste. Here's what it said "Sourdough Dutch Baby Pancakes are great for a "quick-and-easy" weekday meal and the perfect way to use up excess sourdough starter so it doesn't go to waste. This recipe is adapted from Martha Stewarts Dutch Baby Pancake recipe." NOTE: Suggest you use a thick starter as no flour in this recipe
Provided by Bonnie G 2
Categories Breakfast
Time 30m
Yield 1 pancake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 425°F.
- In your stand mixer using the whisk attachment add eggs to bowl and beat well.
- Add sourdough starter, milk, salt, and sugar or honey (if using). Whisk on medium-low until smooth.
- Put butter into a 9-15 inch stainless steel or cast-iron skillet and place into oven for butter to melt and pan to preheat (about 5 minutes).
- Carefully remove pan from oven and swirl butter around to coat sides. Pour batter into the pan and quickly place back in the oven.
- Bake for 15-25 minutes (depending on size of pan) until pancake has puffed up and is beginning to turn golden brown on top (do not open oven during the first 15 minutes or your pancake may deflate).
- Carefully remove pan (it will be HOT) and, using a spatula, release pancake from pan and slide out onto a serving plate.
- Dust with powdered sugar and a squeeze of lemon, drizzle with maple or marionberry syrup, slice some fresh fruit and add a dollop of homemade sweetened sour cream.
- NOTE: You can also toss all the ingredients into a blender (except the butter) and give it a quick whirl.
Nutrition Facts : Calories 300.6, Fat 13.6, SaturatedFat 7.2, Cholesterol 163.8, Sodium 571, Carbohydrate 32.8, Fiber 1.4, Sugar 1.6, Protein 11.8
PEACH DUTCH BABY
My aunt first introduced me to oven pancakes when I was a little girl.
Categories breakfast
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425ºF (218ºC). Butter the bottoms and sides of a 12-inch cast iron skillet or 13x9-inch glass pan.Blend or whisk eggs, milk or cream, and vanilla until smooth. Add flour, salt, and cinnamon and blend. Add butter and blend.Slice peaches. Blend the batter once more. Pour into pan and arrange peach slices on top.Bake in preheated oven for 15 minutes. Lower the oven temperature to 325ºF (163ºC) and cook for an additional 5-10 minutes, or until golden. Remove from oven and serve immediately with lots of butter, a drizzle of maple syrup or honey (or a sprinkling of powdered sugar), and a dollop of whipped cream. Recipe adapted from my recipe for Blueberry Dutch Baby, which was adapted from Always With Butter.
PEACH DUTCH BABY PANCAKE
Steps:
- Preheat oven to 400F/200C. Put an 8in/20cm cast iron skillet/frying pan in to heat up as the oven heats.
- Meanwhile, cut the peach into slices and toss the slices and the raspberries with the oil and balsamic vinegar in a small roasting dish. Whisk together the pancake ingredients (egg, flour, milk, maple syrup, salt and lemon zest - note NOT the butter) until smooth.
- Once the oven has reached temperature, add the butter to the pan. Put it back in the oven to melt and heat for a minute. At the same time, add the dish with the fruit to the oven.
- Once the butter has melted and starting to brown very slightly, pour the pancake batter into the middle of the pan. Immediately put the pan back in the oven and leave to bake for approx 15-18min until the pancake has puffed up and is lightly brown.
- Remove the fruit from the oven at the same time and place them over the middle of the pancake and top with the yogurt, if using. Enjoy warm.
Nutrition Facts : Calories 413 kcal, Carbohydrate 51 g, Protein 13 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 187 mg, Sodium 189 mg, Fiber 4 g, Sugar 23 g, ServingSize 1 serving
PEACH MELBA DUTCH BABY PANCAKE
Provided by Chris Cockren
Time 35m
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Place eggs, flour, milk, sugar, and salt in a blender and process until just combined. Put butter in large 10″ skillet and place in oven. Once butter has just melted, carefully remove from oven and pour batter into pan. Immediately place back into oven and cook for approximately 25 minutes, until the pancake is puffed and golden brown.
- Cut dutch baby pancake into wedges and serve with roasted peaches, raspberry compote, whipped cream, and powdered sugar. Devour immediately.
BROWN SUGAR PEACH DUTCH BABY
A popular Dutch Baby Puff Pancake with Browned Butter Brown Sugar Peaches. A simple, easy weekend breakfast.
Provided by Modern Honey
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. Start with a 10-inch cast iron skillet or 10-12-inch oven-safe skillet. Place butter and sliced peaches in skillet and place in oven and let butter melt for 5-7 minutes or until melted.
- Meanwhile, add eggs, milk, vanilla, flour, and salt and blend in a blender until creamy.
- Once butter is melted, remove skillet from oven and stir in brown sugar and carefully stir into the butter and peaches until it is dissolved.
- Pour batter all over the peaches. Place in the oven and bake for 20-25 minutes or until it is puffed up and golden. Don't open the oven during the first 15-20 minutes of baking or the puff pancake will deflate. Use the oven light to check whether or not it is done.
- Top with fresh peaches, whipped cream, real maple syrup, and powdered sugar.
EASY AMISH FRIENDSHIP BREAD SOURDOUGH DUTCH BABY
This recipe for Dutch babies, also known as German pancakes, is a great way to use up your Amish Friendship Bread or sourdough starter, and is super simple to make.
Provided by Friendship Bread Kitchen
Categories Breakfast
Number Of Ingredients 7
Steps:
- Preheat oven to 425° F (218° C).
- In a blender or using a hand-held mixer, combine all ingredients except for butter and confectioners' sugar. Blend until frothy and well combined, approximately one minute. Set aside.
- Using a cast-iron pan, melt butter on low to medium heat, swirling to coat the entire surface of the pan. Once melted, stir batter once before adding, then pour into hot pan. Place immediately into preheated oven.
- Bake for 10 minutes and then reduce heat to 300° F (149° C) and continue baking another 5-10 minutes or until puffy and golden brown. Remove from oven and dust with confectioners' sugar--it will deflate as it cools. Serve with warm maple syrup or jam.
- ENJOY!
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
PEACHY DUTCH PANCAKE
After my daughter attended a slumber party, she raved about a Dutch pancake they had for breakfast. She asked her friend's mom for the recipe so we could make it at home. This is my version.-Carol Rogers, Tipton, IA
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place butter in a 13x9-in. baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish. Carefully add peaches; return to oven for 3-4 minutes or until bubbly., Meanwhile, in a large bowl, whisk eggs until frothy. Add milk and extract. Whisk in flour, sugar and salt. Pour into hot baking dish. Bake 10-12 minutes or until puffed and sides are golden brown., Remove from oven; serve immediately with preserves and syrup., To Make Ahead:Prepare pancake batter as directed. Refrigerate, covered, several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Prepare baking dish as directed. Whisk batter until blended; pour into hot baking dish. Bake, as directed, until puffed and sides are golden brown.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 7g protein.
PEACH GERMAN PANCAKE
With a batter that comes together in the blender, this German Pancake (AKA, Dutch Baby) is studded with sweet peaches and baked until golden and puffy, making it perfect for slicing and sharing at breakfast or brunch!
Provided by Samantha Skaggs
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- Position oven rack one level lower than center and preheat oven to 400°F.
- In a medium bowl, blend 2 tablespoons sugar with 1/2 teaspoon cinnamon. Stir in peach slices and toss until evenly coated.
- Place butter in a 9- to 10-inch glass pie plate or ovenproof skillet. Place dish in oven for a couple of minutes until butter is melted. Use a potholder to remove dish from oven and swirl to evenly coat bottom with melted butter.
- Spread peach slices over butter in an even layer and return to oven to bake for 10 minutes.
- While peaches are baking, pour eggs, milk, flour, salt, vanilla, and remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon in a blender. Blend on medium speed for 1 minute. Once peaches have baked, remove dish from oven with a potholder and slowly pour batter over peaches.
- Bake for 20 minutes or until pancake is golden brown and puffy. Allow to cool for a few minutes on a wire rack (it will significantly deflate) before dusting with powdered sugar, slicing, and serving warm.
Nutrition Facts : Calories 130 kcal, Carbohydrate 20 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 91 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
DUTCH BABY RECIPE
A Dutch baby recipe with peaches is just what you need for a lazy breakfast or quick dinner. Sweet peaches caramelized in a delicious pancake that everyone can eat at the same time.
Provided by Barbara Curry
Categories Breakfast
Number Of Ingredients 11
Steps:
- Preheat oven to 400º.
- Cut butter into chunks and place in iron skillet or oven proof skillet. Place in preheated oven and let melt for about 3 minutes, until melted and starting to brown. Remove skillet and add brown sugar to bottom of skillet. Place diced peaches on top in an even layer and sprinkle cinnamon and 1 tablespoon of sugar over the top.
- Bake for about 10 minutes until peaches are soft, stirring half way through. It will puff up and then fall once removed from the oven.
- While the peaches are baking, whisk together flour, 1 tablespoon sugar, salt and nutmeg in a large bowl. Gradually add milk whisking until there are no lumps. Beat in the vanilla nd eggs with a hand mixer, beating until foamy, about 2 minutes.. Let the batter rest for 5 minutes.
- Remove the skillet from the oven and immediately pour batter over the peaches. Bake for 20 minutes until lightly browned and the center is set.
Nutrition Facts : Calories 412 kcal, Carbohydrate 49 g, Protein 12 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 241 mg, Sodium 500 mg, Fiber 2 g, Sugar 29 g, ServingSize 1 serving
PEACH SOURDOUGH DUTCH BABY PANCAKES
Peach Sourdough Dutch Baby Pancakes
Provided by GCCowgirl
Categories Food
Yield 1 8" Dutch baby pancake
Number Of Ingredients 8
Steps:
- Heat the oven to 425 degrees.
- Prepare the batter and your skillet while the oven heats. Combine the eggs, sourdough starter, salt, cream or milk and 1 Tbsp of the peach juice. Use a whisk or blender and thoroughly mix until the batter is smooth.
- Heat your skillet over medium heat on the stovetop. Melt butter then add the peaches, 2 Tbsp of peach juice and brown sugar. Boil for a couple of minutes until slightly thickened.
- When the oven is at temperature, pour the batter into the skillet and carefully place it in the oven. The batter should sizzle when you pour it in the skillet.
- Bake until the pancake is puffed and golden, about 12-15 minutes for a 2-egg pancake.
- Top with anything you like: more fruit, powdered sugar, syrup, jam etc.
DUTCH PANCAKES
My family moved here from Holland just before I was born. These pancakes, a little thicker and eggier than a crepe, are eaten in our family for breakfast or for dinner. Serve rolled and topped with real maple syrup, fried apples, jam, or sugar. Leftovers are good eaten cold.
Provided by Cathy Wiechert
Time 1h35m
Yield 8
Number Of Ingredients 6
Steps:
- Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
- Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.
Nutrition Facts : Calories 206 calories, Carbohydrate 24.5 g, Cholesterol 146.4 mg, Fat 7.9 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 2.9 g, Sodium 68.9 mg, Sugar 3.7 g
PEACH DUTCH BABY PANCAKE WITH CHERRY COMPOTE
This puffy, soufflé-like pancake is just as good for dessert as it is for breakfast. Don't worry when it deflates as soon as it's removed from the oven; that's exactly what's supposed to happen, forming a well for the cherry compote. Serve it immediately, right from the skillet.
Provided by Susan Spungen
Categories Fruit Breakfast Brunch Dessert Bake Vegetarian Kid-Friendly Low Sodium Cherry Peach Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For compote:
- Bring honey, lemon peel, lemon juice, and 1/2 cup water to a boil in a small heavy saucepan. Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes. Transfer cherry compote to a medium bowl and chill.
- For pancake:
- Preheat oven to 425°F. Melt 2 tablespoons butter in a small saucepan; scrape into a blender. Add eggs, flour, milk, 1 tablespoon sugar, vanilla extract, and salt. Blend batter until smooth; set aside in blender.
- Heat a 12" cast-iron skillet over medium heat. Add remaining 2 tablespoons butter and remaining 2 tablespoons sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes. Add peaches to skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Briefly reblend reserved pancake batter. Pour evenly over peaches and transfer to oven.
- Bake pancake until puffed and golden brown all over, 17-20 minutes (it will deflate as soon as it's removed from the oven). Dust pancake with powdered sugar and serve immediately, passing cherry compote alongside.
- Do Ahead
- Compote can be made 1 day ahead. Cover and chill. Remove lemon peel just before serving.
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- Preheat the oven to 425°F. In a blender add the eggs, milk, flour, vanilla, sugar, salt, cinnamon, and nutmeg and mix until a smooth batter is formed. Stir in the lime zest and pecans, if using.
- To peel the peaches, bring a pot of water to a boil. Cut an X at the top and the base of the fruit and then boil the peaches for 1 minute. Remove the peaches with a slotted spoon from the water and transfer to a bowl filled with ice water to stop them from cooking. Once cool enough to handle, gently rub off the skins. Cut into 1/4-inch thick slices, discarding the pits.
- In a large ovenproof skillet, melt the butter on low heat. Add the peaches to the skillet. Pour the batter over the peaches. Bake uncovered in the oven for 20-25 minutes or until the Dutch baby is lightly browned and puffy.
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