APPLE-CARDAMOM BROWN-BUTTER DUTCH BABY
The batter can also be made in a blender: Mix the eggs until pale and frothy, then add the remaining ingredients and puree until smooth.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees with a 10-inch cast-iron skillet on center rack. Melt butter in a medium saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; immediately transfer to a heatproof bowl.
- Stir together sugar and cardamom. In a large bowl, beat eggs on medium-high until pale and frothy, about 2 minutes. Add flour, salt, milk, vanilla, and 1 tablespoon cardamom sugar; beat until smooth, about 1 minute (batter will be thin).
- Carefully remove skillet from oven. Add brown butter and apple, stirring a few times to evenly coat. Spread apple into a single layer; pour batter into skillet. Bake until puffed, crisp on top, and golden brown in places, 20 to 25 minutes. Immediately sprinkle with 2 tablespoons cardamom sugar. Cut into wedges and serve, with sour cream and remaining cardamom sugar.
BROWN BUTTER DUTCH BABY
A Dutch Baby is somewhere between a custard, a crepe, and a pancake, and it couldn't be simpler to make. All the ingredients get whipped together in a blender for a super-airy texture and minimal cleanup.
Provided by Molly Baz
Categories Breakfast Brunch Butter Quick & Easy Pancake Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Melt butter in a medium cast-iron or ovenproof skillet over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside.
- Blend eggs, flour, milk, salt, and 1/4 cup sugar in a blender until pale and foamy, about 1 minute. Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15-20 minutes.
- Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp. sugar. Cut into wedges and serve.
DUTCH BABY
Provided by Alton Brown
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Place 2 tablespoons of the melted butter into a 10-inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly. Wait 10 minutes before assembling the other ingredients.
- Place the flour, vanilla sugar, salt, milk, eggs and remaining tablespoon of melted butter into the bowl of a food processor or blender and process for 30 seconds. Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30 to 35 minutes or until the edges are puffed and brown. Sprinkle with additional vanilla sugar and serve with lemon wedges.
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
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.
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