Sourdough 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.
SOURDOUGH DUTCH BABY PANCAKE
Someone posted this link on FB and I want to save it to use with that left over sourdough starter that I don't want to waste. Here's what it said "Sourdough Dutch Baby Pancakes are great for a "quick-and-easy" weekday meal and the perfect way to use up excess sourdough starter so it doesn't go to waste. This recipe is adapted from Martha Stewarts Dutch Baby Pancake recipe." NOTE: Suggest you use a thick starter as no flour in this recipe
Provided by Bonnie G 2
Categories Breakfast
Time 30m
Yield 1 pancake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 425°F.
- In your stand mixer using the whisk attachment add eggs to bowl and beat well.
- Add sourdough starter, milk, salt, and sugar or honey (if using). Whisk on medium-low until smooth.
- Put butter into a 9-15 inch stainless steel or cast-iron skillet and place into oven for butter to melt and pan to preheat (about 5 minutes).
- Carefully remove pan from oven and swirl butter around to coat sides. Pour batter into the pan and quickly place back in the oven.
- Bake for 15-25 minutes (depending on size of pan) until pancake has puffed up and is beginning to turn golden brown on top (do not open oven during the first 15 minutes or your pancake may deflate).
- Carefully remove pan (it will be HOT) and, using a spatula, release pancake from pan and slide out onto a serving plate.
- Dust with powdered sugar and a squeeze of lemon, drizzle with maple or marionberry syrup, slice some fresh fruit and add a dollop of homemade sweetened sour cream.
- NOTE: You can also toss all the ingredients into a blender (except the butter) and give it a quick whirl.
Nutrition Facts : Calories 300.6, Fat 13.6, SaturatedFat 7.2, Cholesterol 163.8, Sodium 571, Carbohydrate 32.8, Fiber 1.4, Sugar 1.6, Protein 11.8
DUTCH BABY PANCAKE
This is a typical old-fashioned Dutch baby. We have it for breakfast nearly every weekend; it is made with ingredients we almost always have on hand. It bakes up puffy and golden brown, then sinks into a rich, eggy pancake. Plus, it can go from the pantry to the table in less than 25 minutes!
Provided by Madi Elbgal
Categories Breakfast
Time 23m
Yield 4-8 Slices, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425* F.
- Either melt butter in an oven-proof skillet and remove from heat OR melt it in a regular saucepan and pour into a prepared (liberally buttered) pie pan.
- In a blender, combine the eggs and milk and whirl until foamy and pale.
- Add to the blender the vanilla, flour, sugar and salt.
- Whirl until fully blended.
- Pour batter into the melted butter--it will look like a dish of white soup with slicks of oil on top (not appetizing at all, I know).
- Bake in the oven about 18 minutes or until golden brown and puffy.
- Slice when the "puff" has deflated and serve with jam or sugar.
Nutrition Facts : Calories 487.1, Fat 28.4, SaturatedFat 15.4, Cholesterol 375.9, Sodium 350.8, Carbohydrate 41.4, Fiber 0.8, Sugar 13.4, Protein 15.8
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