CHEF JOHN'S DUTCH BABIES
I've always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name. Sometimes called German pancakes, these have very little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as Dutch.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 16.5 g, Cholesterol 175 mg, Fat 17.1 g, Fiber 0.4 g, Protein 7.8 g, SaturatedFat 9.5 g, Sodium 235.6 mg, Sugar 4.2 g
VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
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.
DUTCH BABY
This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.
Provided by Florence Fabricant
Categories easy, quick, pancakes, dessert
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
- Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
CLASSIC DUTCH BABY
The next time your crew craves pancakes, serve something new and exciting: a Dutch baby. This baked pancake requires whirring a few basic ingredients in a blender, pouring the batter into a piping-hot skillet, and baking for 20 minutes (no need to flip). After it poofs up into a show-worthy display, serve with fresh fruit, whipped cream, and warm maple syrup.
Provided by Greg Lofts
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
- Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
- Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.
DUTCH BABY BUNNIES
A variation of an original Alton Brown Recipe. This breakfast pancake is served with syrup. A 10-12 inch cast iron pan is pretty important. I pre fry up the bacon in batches and freeze in "snack size" zip locks for quicker time to the plate.
Provided by danno 50
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- If not already fried, fry bacon pieces until almost crispy and set on paper towel to drain. Discard bacon fat or save for another use.
- Place butter in 10-12 inch cast iron fry pan and place in oven until just melted and then remove.
- Combine remaining ingredients, except syrup, and mix well but do not over beat. Stir in bacon pieces.
- Pour into the cast iron pan with the melted butter and bake in the oven for 20 minutes.
- Remove to cutting board and cut into 4 wedges.
- Serve with syrup.
DUTCH BUNNY LIKE BETTE'S OCEANVIEW DINER
Make and share this Dutch Bunny Like Bette's Oceanview Diner recipe from Food.com.
Provided by Emm Kay
Categories Breakfast
Time 30m
Yield 1 pancake, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F
- Beat together eggs and milk until well blended. Add the flour and salt; stir with a fork until just combined. The batter will be a little lumpy.
- Melt butter in an oven-proof 12-inch skillet, preferably seasoned cast iron. When the butter sizzles, add the banana slices. Pour the batter on top.
- Place in the oven and bake for about 20 minutes, until the pancake is puffed up and golden.
- Drizzle the lemon juice over the top, then sift powdered sugar over all. Serve immediately.
- Variation: You may substitute 2 sliced peeled tart apples for the bananas. Saute the apple slices in the butter and season with 3 tablespoons sugar, 1/4 teaspoon cinnamon and 2 tablespoons lemon juice before adding the batter.
Nutrition Facts : Calories 854.3, Fat 57.7, SaturatedFat 33.8, Cholesterol 452.1, Sodium 1060.3, Carbohydrate 68.6, Fiber 4.4, Sugar 15.4, Protein 19.1
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