BERRY DUTCH BABY (LOW-FAT)
A lovely baked pancake that can be quickly put together without fuss. While this recipe calls for berries, pitted fruits -- peaches, plums, nectarines -- can be used with or instead of berries. If you enjoy tangy flavors, try substituting plain yogurt or buttermilk for half the milk.
Provided by justcallmetoni
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 425 degrees. Place cast iron skillet or other ovenproof frying pan in the oven.
- Blend together the egg whites, eggs, flour, milk, sugar, vanilla, and salt until smooth.
- Add butter to the hot skillet, swirling to melt butter and coat both bottom and sides of pan.
- Pour the batter into the pan and bake 25 minutes or until until the Dutch baby is puffy and well-browned.
- While the cake is baking, mix the cinnamon and berries in a bowl.
- Spoon the berries onto the Dutch baby and sprinkle with powdered sugar.
- Serve hot.
Nutrition Facts : Calories 313, Fat 6.5, SaturatedFat 2.7, Cholesterol 114.6, Sodium 401, Carbohydrate 50.8, Fiber 8, Sugar 18.8, Protein 12.5
CHEF JOHN'S BLUEBERRY DUTCH BABY
You're in for a huge treat with this blueberry studded baked pancake--it's rich and satisfying but surprisingly light tasting. The true magic of a Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center. This version is not only gorgeous and delicious, but it's fun and simple to make! There's no sugar in the batter, so all the sweetness comes from the berries and the powdered sugar. For a sweeter version, serve with maple syrup like regular blueberry pancakes.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
- Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
- Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
- Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
- Cut in wedges to serve and drizzle with maple syrup.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 55.6 g, Cholesterol 346.6 mg, Fat 32.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 18 g, Sodium 556.1 mg, Sugar 26.1 g
BERRIES AND CREAM DUTCH BABY
Impress your family and friends with this easy berry-filled Dutch baby.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Generously spray 9-inch glass pie plate with cooking spray.
- In 2-quart saucepan, heat water and butter to boiling. Add Bisquick™ mix; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
- With spoon, beat in eggs, one at a time, beating until smooth and glossy after each addition. Spread in pie plate (do not spread up sides).
- Bake 20 to 25 minutes or until puffed, dry in center and deep golden brown.
- Meanwhile, in small bowl, beat cream cheese, whipping cream, lemon peel and powdered sugar with electric mixer on medium speed 1 to 2 minutes or until soft peaks form.
- Remove Dutch baby from oven. Immediately top with berries and cream cheese topping. Drizzle with honey. Serve immediately.
Nutrition Facts : Calories 200, Carbohydrate 19 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 10 g, TransFat 0 g
DUTCH BABY BERRY BASE
Puffy, crisp and high sides with a tender bottom. The low fat content of the milk and the cornstarch replacing some of the flour in other recipes insure the puffy crispy sides.
Provided by Ambervim
Categories Breakfast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450F with a rack in the middle.
- Brush surface and sides of large skillet with oil.
- Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.
- Combine flour, cornstarch, lemon zest, and salt in large bowl.
- Whisk eggs in another bowl until frothy and light, about 1 minute.
- Whisk milk, butter, and vanilla into eggs until incorporated.
- Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
- Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes.
- Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioners' sugar.
- Slide onto cutting board or plate and cut into wedges.
- Serve with sweet whipped cream and/or berries. This could even be the base for a savory.
Nutrition Facts : Calories 343.4, Fat 13.8, SaturatedFat 4, Cholesterol 148.7, Sodium 682.1, Carbohydrate 42.5, Fiber 1, Sugar 6.5, Protein 11.1
BLUEBERRY DUTCH BABY
Spruce up your Dutch baby by adding blueberries - this easy puffed pancake is quick and easy to make and will surely delight your family.
Provided by Lena
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine eggs, milk, sugar, and vanilla extract in a bowl; whisk to combine. Combine flour, salt, and cinnamon in a second bowl. Whisk flour mixture into the egg mixture until batter is smooth.
- Melt butter in an 8-inch cast iron skillet over medium-high heat. Pour in the batter and sprinkle blueberries on top.
- Bake Dutch baby in the preheated oven until puffed and golden, 20 to 25 minutes. Remove from the oven, dust with confectioners' sugar, and serve immediately.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 37.5 g, Cholesterol 159.3 mg, Fat 11.2 g, Fiber 1 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 217.6 mg, Sugar 24.4 g
DUTCH BABY PANCAKE WITH BERRY TOPPING
Pancakes for four without griddle gridlock? Impress family and friends with a puffy oven pancake that holds all the berries you want.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
- In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
- Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 7 g, TransFat 2 g
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MIXED-BERRY DUTCH BABY RECIPE - GRACE PARISI | FOOD & …
From foodandwine.com
5/5 Total Time 35 minsServings 6-8Published 2013-12-07
- Preheat the oven to 425° and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the finely grated lemon zest, sugar and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup each of the raspberries and blackberries.
- Melt the butter in the skillet and add the batter, spreading the fruit evenly. Bake in the center of the oven for about 22 minutes, until the edges are browned and puffed and the center is lightly browned in spots. Transfer the skillet to a trivet and dust the Dutch Baby with confectioners' sugar. Cut into wedges and serve with the remaining fresh berries.
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