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
BACON CORNBREAD DUTCH BABY
Steps:
- For the Dutch baby: Cut the bacon slices in half and place into a cold 9- or 10-inch cast-iron skillet. Place into a cold oven. Heat the oven to 425 degrees F. When the oven comes up to temp, set a timer for 10 minutes.
- Meanwhile, whisk together the flour, cornmeal, sugar, salt, pepper and smoked paprika in a large bowl. Whisk in the milk, eggs, green onion and jalapeño until the batter is smooth.
- When the timer goes off, carefully remove the bacon from the pan and set aside, leaving the bacon fat in the pan. Carefully pour the prepared batter into the pan and bake without opening the oven door, until golden brown and very puffy, 15 to 18 minutes.
- For the garnishes: While the Dutch baby cooks, melt the butter in a nonstick skillet over medium heat. Add the eggs and fry until the whites are set and the yolks are still runny. Reheat the bacon in the pan alongside the eggs.
- Cut the Dutch baby into four, top each piece with some bacon and an egg. Scatter with green onion, cilantro and Cheddar. Serve with hot sauce, salt and pepper.
DUTCH BABY
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
- Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
- Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.
DUTCH BABY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Cut up butter into small pieces, and place in cast iron Dutch oven or skillet without the lid on. Place Dutch oven in hot oven. Prepare batter in a blender by placing eggs in and blending until foamy. Add milk, flour, salt and vanilla and blend until combined. When butter has fully melted in skillet, carefully remove hot Dutch oven from oven and swirl butter to coat pan. Quickly pour batter in skillet and place back in hot oven. Bake for about 25 minutes, or until puffed and lightly browned. Remove from oven and cut into wedges and place on serving plates. Cut tablespoon pats of butter, and place a pat on each serving. Cut lemon in half, and squeeze juice over wedges and sprinkle liberally with powdered sugar. Serve immediately.
LYRA'S DUTCH BABY
Make and share this Lyra's Dutch Baby recipe from Food.com.
Provided by Moishe Lettvin 1
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Butter skillet and heat until butter sizzles.
- Mix all ingredients.
- Pour enough mixture onto skillet to cover evenly at about 1/4" thick.
- Heat on skillet until bottom of baby is "done" -- about 2 minutes.
- Put the whole thing in the oven and bake until it puffs up -- about 10 minutes.
- Slather with butter, sugar, jelly, jam or whatever else you can think of.
Nutrition Facts : Calories 113.1, Fat 3.8, SaturatedFat 1.5, Cholesterol 110, Sodium 50.3, Carbohydrate 13.5, Fiber 0.4, Sugar 0.2, Protein 5.8
MEAN'S DUTCH BABIES
A simple and tasty breakfast/brunch treat. This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. If you would like the inside of the finished dish to be a little less "egg-y" then cut the number of eggs down to 3, and many many reviewers also found that just 3 Tablespoons of butter worked better for them. Either way they did it, they all agreed that the taste was great. Enjoy!
Provided by kiwidutch
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, salt and milk well.
- Add sugar; add eggs one at a time, beating well after each addition. This can be done by hand or with a stand mixer.
- Melt butter in an ovenproof dish or cast iron pan in the oven.
- When butter is completely melted and pan is hot, pour in batter.
- Bake at 425 degrees Fahrenheit for 25 minutes.
- Serve with maple syrup, jam or powdered sugar with a squeeze of lemon.
DUTCH BABY WITH STRAWBERRIES
Dutch baby is a German pancake (as for „baby" part, I have no idea. Perhaps it's comming from statement of amazed tasters „Oh, baby" :). Makes 1 pancake in 5-inch baking mold (serves 2).
Provided by DalmatiaGourmande
Categories Breakfast
Time 20m
Yield 1 pancake, 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 F (200°C).
- Place sliced strawberries in a small bowl. Sprinkle with 1 tbsp sugar and 1 tsp vanilla essence. Stir gently.
- In a large bowl, combine scrambled egg, flour, milk, sugar and vanilla essence. Mix well until mixture is smooth. Leave aside.
- Heat 6-inch iron skillet over medium-high heat. Place butter in the skillet and melt it. Be sure not to burn butter.
- Remove the skillet from the heat, place it to the kitchen board and immediately pour the batter in the skillet. In this point, do not mix the batter once you pour it to the skillet. Just pour all batter in the middle of the skillet.
- When done, carefully place the skillet immediately to the preheated oven.
- Bake for 10 mins being sure not to burn the sides. Remove from the oven, prick the dough with fork in the middle (not the sides) and return to the oven for more 5 minutes.
- When done, arrange fresh strawberries to the top and serve for breakfast while it is still warm.
Nutrition Facts : Calories 258.3, Fat 9.2, SaturatedFat 4.9, Cholesterol 110.5, Sodium 47.4, Carbohydrate 36.3, Fiber 1.5, Sugar 17.1, Protein 6.1
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