Dutch Baby Bunnies Recipes

CHEF JOHN'S DUTCH BABIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
• Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

DUTCH BABY

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.

DUTCH BUNNY LIKE BETTE'S OCEANVIEW DINER

Steps:

• Preheat the oven to 450°F
• Beat together eggs and milk until well blended. Add the flour and salt; stir with a fork until just combined. The batter will be a little lumpy.
• Melt butter in an oven-proof 12-inch skillet, preferably seasoned cast iron. When the butter sizzles, add the banana slices. Pour the batter on top.
• Place in the oven and bake for about 20 minutes, until the pancake is puffed up and golden.
• Drizzle the lemon juice over the top, then sift powdered sugar over all. Serve immediately.
• Variation: You may substitute 2 sliced peeled tart apples for the bananas. Saute the apple slices in the butter and season with 3 tablespoons sugar, 1/4 teaspoon cinnamon and 2 tablespoons lemon juice before adding the batter.

DUTCH BABY BUNNIES

Steps:

• Preheat oven to 400 degrees F.
• If not already fried, fry bacon pieces until almost crispy and set on paper towel to drain. Discard bacon fat or save for another use.
• Place butter in 10-12 inch cast iron fry pan and place in oven until just melted and then remove.
• Combine remaining ingredients, except syrup, and mix well but do not over beat. Stir in bacon pieces.
• Pour into the cast iron pan with the melted butter and bake in the oven for 20 minutes.
• Remove to cutting board and cut into 4 wedges.
• Serve with syrup.

DUTCH BABIES II

Steps:

• Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
• In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
• Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
• Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.

VANILLA DUTCH BABY (PUFFED PANCAKE)

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.