Vanilla Dutch Baby Puffed Pancake Food

VANILLA DUTCH BABY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place butter in an ovenproof pan or cast iron skillet and place in the oven.
• Meanwhile, combine eggs and milk in a bowl. Add flour, sugar, vanilla extract, and salt and whisk for 1 minute to remove lumps.
• Remove hot pan from oven and swirl melted butter to coat. Pour batter into the hot pan and return it to the oven.
• Bake in the preheated oven until the pancake is puffed in the center and golden brown on the edges, 20 to 25 minutes.
• Dust with confectioners' sugar and slice into 8 wedges.

VANILLA DUTCH BABY (PUFFED PANCAKE)

Steps:

• Preheat the oven to 400 degrees F.
• Place the butter in a large saute pan and place in the oven to melt.
• Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.
• Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
• While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.
• Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

VANILLA PUFF PANCAKE

Steps:

• Place butter in a baking dish and pop into a 200C/400F oven.
• Whisk eggs and add milk, sugar, flour and vanilla extract.
• Slice vanilla pod in half and use a knife to extract the seeds.
• Add seeds to batter and mix to disperse.
• Remove baking dish from oven and swirl to coat sides with butter. Pour batter into it and return to oven.
• Bake for 20-25 minutes or until puffed up and golden. Serve immediately as it will deflate once out of the oven.

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.

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.