DUTCH BABY PANCAKE WITH BERRY TOPPING
Pancakes for four without griddle gridlock? Impress family and friends with a puffy oven pancake that holds all the berries you want.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In 9-inch glass pie plate, melt butter in oven; brush butter over bottom and side of pie plate.
- In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in flour, milk and salt just until mixed (do not overbeat). Pour into pie plate.
- Bake 25 to 30 minutes or until puffy and deep golden brown. Serve pancake immediately topped with berries. Sprinkle with powdered sugar.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 7 g, TransFat 2 g
DUTCH APPLE PANNEKOEKEN BISQUICK
Make and share this Dutch Apple Pannekoeken Bisquick recipe from Food.com.
Provided by adena mangis
Categories Breakfast
Time 38m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400. Grease a 9 inch pie plate with cooking spray.
- Mix brown sugar and cinnamon in a bowl. Add apples and toss to coat.
- Heat water and butter to boiling and reduce heat to low. Add bisquick and stir until mixture forms a ball; remove from heat.
- Beat in eggs one at a time and beat until smooth.
- Spread batter into pie plate. Arrange apples on top within 1 inch of edge.
- Bake for 23 minutes or until puffed and edge is golden brown.
- Serve immediately.
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 PANCAKE
On the breakfast table in just 25 minutes, our Dutch Baby Pancakes are baked to puffy, golden-brown perfection. Sprinkle with powdered sugar and serve immediately.
Provided by Cheri Liefeld
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Place butter in 10- to 12-inch ovenproof skillet; place in oven to melt.
- In small bowl, beat eggs, milk, lemon peel and almond extract with whisk. Add flour; mix until batter is smooth. Pour into hot skillet.
- Bake 20 minutes or until pancake is puffed and brown.
- Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
BANANA DUTCH BABY PANCAKE
Provided by Katie Lee Biegel
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Melt 2 tablespoons of the butter in a 10-inch ovenproof skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecans to a small dish and set aside. Reserve the skillet (with any residual brown sugar) for the pancake.
- In a small bowl, mix together the flour, granulated sugar, cinnamon and salt. Set aside.
- Melt the remaining 3 tablespoons butter in a small pan. In a large bowl, add the buttermilk, vanilla, egg yolks and melted butter and whisk until blended. Gradually whisk in the flour mixture. Stir in the smashed bananas. Beat the egg whites until soft peaks form and gently fold into the banana mixture.
- Sprinkle the pecans over the bottom of the reserved skillet along with the banana slices. Gently spoon the batter into the skillet. Bake until golden brown, 20 to 30 minutes.
- Invert the pancake onto a serving plate and dust with confectioners' sugar. Cut into wedges and serve with maple syrup.
STRAWBERRY DUTCH BABY PANCAKE
Impress your brunch guests with this puffy oven pancake, filled with sweet strawberries.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Generously grease 13x9-inch (3-quart) glass baking dish or pan. In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add baking mix all at once; stir vigorously about 1 minute or until mixture forms a ball. Remove from heat.
- With spoon, beat in eggs, 2 at a time, until dough is smooth and glossy after each addition. Spread in pan (do not spread up sides).
- Bake uncovered 30 to 35 minutes or until puffed and dry in center. Immediately after baking, spread pie filling over pancake. Cut into rectangles. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 61 g, Cholesterol 120 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 37 g, TransFat 1 g
SIMPLE BISQUICK PANCAKES
Make and share this Simple Bisquick Pancakes recipe from Food.com.
Provided by Msobremesana
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- mix all ingredients in bowl.
- pour 1/3 cup of mix onto hot greased/non stick skillet.
- turn once when top side fully bubbles.
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