Herbed Dutch Baby Pancake Recipes
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.
HERBED DUTCH BABY PANCAKE
Remixed from its usual breakfast setting, this savory twist on the traditional Dutch baby is a delightful new way to enjoy the garden's freshest ingredients.
Provided by Megan DeKok
Categories Breakfast
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Place butter in 9- to 10-inch cast iron skillet or round cake pan. Heat in oven 5 to 10 minutes or until skillet is hot and butter is melted.
- Meanwhile, beat flour, milk, eggs, and herbs until completely combined and frothy.
- Pour egg mixture into warm skillet over melted butter. Bake 15 to 20 minutes or until puffed and set in center.
- Remove skillet from oven. Sprinkle with Toppings. Cut into wedges; serve immediately.
Nutrition Facts : ServingSize 1 Serving
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