Dutch Baby Poofed Pancake Recipes

DUTCH BABY

Steps:

• Preheat oven to 400°F and set an oven rack in the middle position. Put a 10-inch cast iron skillet or oven-safe nonstick pan into the oven and heat for at least 5 minutes.
• In a blender, combine the eggs, flour, milk, 1 tablespoon maple syrup, the salt, and vanilla. Blend until completely smooth, scraping down the sides of the blender jar as necessary, about 30 seconds.
• Open the oven door and drop the butter into the preheated skillet. Close the oven and allow the butter to melt, about 2 minutes (do not let it burn). Carefully remove the hot skillet from the oven and place an oven mitt or dishtowel over the handle to remind yourself that it's hot. Pour the batter into the buttered skillet and carefully place the skillet back into the oven. Bake for about 20 minutes, until puffed and golden. Carefully remove the skillet from the oven (again, place an oven mitt or dishtowel over the handle to remind yourself that it's hot). Dust with confectioners' sugar and top with berries, if desired, then cut into wedges and serve with maple syrup.

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 BABY POOFED PANCAKE

Steps:

• Preheat oven to 400 and put a cast iron skillet inside to get hot.
• Whisk or beat eggs.
• Add milk and oil and whisk again.
• Add flour and salt and whisk very well.
• Remove skillet from oven, melt butter and swirl to coat entire surface [wiping sides with a paper towel dipped in the butter].
• Pour in batter all at once.
• Return to oven and bake for 18-20 minutes - it's better not to be too golden brown on the underside - and may take a few (delicious) tries to figure what degree of doneness YOU like best with your oven and pan.
• Remove and serve at once garnished with slim lemon wedges and sprinkled with confectioner's sugar.
• I would think you could use a souffle or casserole dish but haven't tried it myself.

DUTCH BABY (AKA: GERMAN PANCAKE OR PUFF PANCAKE)

Steps:

• Preheat the oven to 450°F Beat eggs with a wire whip until well aerated. Add milk and whip again. Add salt and flour and stir with a fork, until just blended.
• Meanwhile, melt butter in a cast-iron skillet or a 8 x 8 baking dish with at least 2" sides. Run butter all over the pan bottom and up the sides so pancake can climb!
• Bake for 15 minutes. Serve with butter, syrup and powdered sugar. It is also good when sprinkled with a little lemon juice or topped with fruit (blueberries, sliced peaches, sliced apples or mixed berries).
• *Can be doubled and baked in a 9 x 13 pan with 2" sides.

MARTHA'S DUTCH BABY PANCAKE

Steps:

• Preheat oven to 425 degrees. In a medium bowl, lightly beat flour, milk, eggs, nutmeg, and salt until just combined. Batter will be slightly lumpy.
• Melt butter in a 10-inch cast-iron skillet over medium-high heat. Add flour mixture and transfer to oven. Bake until pancake is golden brown, 15 to 20 minutes.
• Sprinkle pancake with sugar and return to oven for 2 to 3 minutes. Remove from oven and sprinkle with lemon juice; serve immediately with jelly, jam, or marmalade.

DUTCH BABY PANCAKE

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.