Dutch Babies Lightened Up Recipes

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.

Steps:

• Heat oven to 425.
• Cut butter in half and put one pat each in two 8-inch round cake pans and put in the oven to melt- watch carefully, and take out when melted.
• Blend the eggs and milk, then slowly add flour in a blender.
• Pour half of the batter into each pan.
• Return the pans to the oven and bake for 15 minutes until they're puffed up very high and firm with golden brown edges.
• Serve by sprinkling with powdered sugar and squeezing half a lemon over each dutch baby or just maple syrup.

Steps:

• melt margerine in a 9x13 baking pan while preheating oven to 400 degrees. whisk eggs and egg whites, mix in flour, milk and salt. Pour batter in pan with melted butter. Bake for 20 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
• Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

Steps:

• Preheat the oven to 400 degrees F.
• Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
• Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (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 pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
• 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. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.

Steps:

• Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
• In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
• Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
• Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

Steps:

• Preheat oven to 450 degrees.
• Place a 10-inch cast-iron skillet or ovenproof frying pan in the oven to preheat. While the pan is preheating, prepare the batter.
• In a large bowl, beat the eggs until light and frothy.
• Add the milk, flour, vanilla, cinnamon, and salt. Beat well to combine. The batter should be thin, but smooth and creamy.
• Carefully remove the hot skillet from the oven and coat it with the butter.
• Pour the prepared batter into the skillet all at once, and immediately return the skillet to the oven.
• Bake for 15-20 minutes, or until puffed and golden brown.
• Serve immediately, dusting the Dutch Baby with powdered sugar and whipped cream.
• Optional, squirt some lemon juice over the ducth baby as you eat it.

Steps:

• Adjust an oven rack to the middle position and heat the oven to 450. Brush the surface and sides of a 12 inch skillet with the oil. Place the skillet on the oven rack and heat until the oil is shimmering, about 10 minutes.
• Meanwhile, combine the flour, cornstarch, lemon zest, and salt in a large bowl. Whisk the eggs in another bowl until frothy and light, about 1 minute. Whisk the milk, butter, and vanilla into the eggs until incorporated. Whisk one-third of the milk mixture into the flour mixture until no lumps remain, then slowly whisk in the remaining two-thirds milk mixture until smooth.
• Carefully pour the batter into the heated skillet and bake until the edges of the Dutch baby are deep golden brown and crisp, about 20 minutes. Transfer the skillet to a wire rack and sprinkle the Dutch baby with the lemon juice and confectioners' sugar. Cut into wedges and serve.