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
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
DUTCH BABY WITH BLUEBERRY-ORANGE COMPOTE
Steps:
- For the Dutch baby: Place an ovenproof 12-inch skillet in the oven and preheat to 425 degrees F.
- In a blender, combine the flour, eggs, milk, sugar, vanilla and salt. Blend on high to make a smooth batter. Let the batter rest while the oven heats up.
- Once the oven is preheated, carefully remove the skillet and add the butter. Let the butter melt and sizzle, then pour in the batter. Return the skillet to the oven.
- Bake the Dutch baby until the edges are puffed and browned and the middle is set, 20 to 25 minutes.
- For the blueberry-orange compote: Meanwhile, zest the orange into a small skillet; squeeze the juice from half of the orange into the skillet. Add the granulated sugar, nutmeg and blueberries. Bring to a simmer over medium-high heat. Cook, swirling the skillet, until the sauce is thick and syrupy and the berries are beginning to soften, 3 to 5 minutes. Remove from the heat and stir in the butter. Keep warm.
- Serve the Dutch baby hot, topped with the compote and dusted with confectioners' sugar if desired.
DUTCH BABY
I've had these a lot at B&B's, probably because they're delicious and dependable if the right technique is used. This dish is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit. It's airy, light and makes a beautiful presentation. The batter can be made up to a day ahead and refrigerated.
Provided by sugarpea
Categories Breakfast
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
- Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
- Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.
Nutrition Facts : Calories 451.7, Fat 25.7, SaturatedFat 14.6, Cholesterol 244.6, Sodium 119.1, Carbohydrate 42, Fiber 0.8, Sugar 13.8, Protein 12.7
DUTCH BABY WITH LEMON CURD AND BLUEBERRY SYRUP
This Dutch baby can be a breakfast centerpiece or a showstopping dessert! Pouring the blended batter into a hot skillet causes the batter to puff and rise dramatically. Topped with bright lemon curd and sweet blueberry syrup to serve, your friends are sure to be impressed.
Provided by Zac Young
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the Dutch baby: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven to preheat.
- Meanwhile, place the eggs, milk, flour, vanilla, sugar and salt in a blender. Blend until smooth. Put aside.
- Once the skillet is preheated, add the butter. Once melted, add the batter to the skillet and return to the oven until puffed and lightly browned around the edges, 18 to 20 minutes.
- For the lemon curd: Simmer 1 inch of water in a medium saucepan over medium-high heat. Combine the egg yolks, sugar, lemon juice and zest in a medium metal bowl and whisk until smooth. Place the bowl on top of the saucepan (make sure the bottom of the bowl is not touching the water) and whisk until the curd is thickened, light yellow and coats the back of a spoon, about 8 minutes. Remove the curd from the heat and use a rubber spatula to stir in the butter, one piece at a time, allowing each addition to melt before adding the next. Place the curd back over the heat while stirring if the butter is not melting. Transfer to a clean container and press a sheet of plastic wrap directly against the surface of the curd.
- For the blueberry syrup: Add 1 cup of the blueberries and the maple syrup to a small saucepan over medium heat. Bring to a boil and cook until thickened, about 10 minutes. Remove from the heat and stir in the remaining 1/2 cup blueberries.
- Serve the Dutch baby topped with lemon curd and blueberry syrup.
BLUEBERRY AND CREAM CHEESE DUTCH BABY
I love Dutch babies or oven baked pancakes. This blueberry one is a little different from the usual apple recipe. The honey whipped cream cheese is really good.
Provided by MARIA MAC
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the butter in an ovenproof skillet with rounded sides.
- Preheat your oven to 425°F Put the rack in the center, not the top, shelf. When you turn the oven on, place the pan with the butter in the oven. When the oven reaches 250 degrees the butter should be melted. Remove the pan from the oven.
- Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour until nearly smooth. Your batter is now ready.
- Pour the batter into the pan. Sprinkle the blueberries over the batter.
- Bake for 20 to 25 minutes or until the top starts to turn golden brown. Serve hot with Honey Whipped Cream Cheese.
- Honey Whipped Cream Cheese: Place all three ingredients in a medium bowl. Beat with an electric mixer until soft and smooth.
Nutrition Facts : Calories 423, Fat 27.1, SaturatedFat 15.8, Cholesterol 226.7, Sodium 314.5, Carbohydrate 35, Fiber 1.5, Sugar 12.7, Protein 11.2
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