DUTCH BABY PANCAKE
Whether you call it an oven pancake, a Dutch baby, or a Hootin Annie, this buttery breakfast (or dessert) pastry deserves a spot at your Saturday morning breakfast table. An oven pancake is made from a thin batter that bakes in a cast-iron skillet in the oven, and it can be eaten with fresh fruit and whipped cream, maple syrup, honey, or your favorite jam or preserves. The batter is a simple mixture of several eggs, milk, flour, and sugar, and it's poured into a preheated cast-iron skillet with several tablespoons of melted butter. When the skillet goes into the hot oven, the eggs in the batter make the pastry rise quickly, climbing the side of the pan while the center deflates into a crater that is perfect for your filling of choice. However, unlike a conventional oven pancake, we're convinced there's one secret ingredient that makes the best pancake even better-lemon zest.
Provided by Micah A Leal
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F, and place a 10-inch skillet in the oven to preheat as well.
- While the oven is preheating, combine 3 eggs, 1/2 cup milk, 1/2 cup all-purpose flour, 1 Tbsp. sugar, 1/2 tsp. lemon zest, and a pinch of salt in a blender. Blend until completely homogenous.
- Once the oven is preheated, carefully remove the skillet and place 4 Tbsp. unsalted butter into the skillet. Swirl butter in skillet until completely melted.
- Pour batter into the skillet and bake for 20 minutes. Lower the oven temperature to 300°F and finish baking for another 5 minutes.
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.
PUFFY OVEN PANCAKES
Puffy and pretty, with a refreshing hint of lemon, this berry-topped pancake is a cherished favorite of Lily Julow in Lawrenceville, Georgia. What a melt-in-your-mouth morning wake-up or addition to a special brunch!
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Divide butter between two 2-cup round baking dishes. Place on a baking sheet. Heat in a 400° oven until butter is melted., In a small bowl, whisk the eggs, milk, lemon zest and vanilla. Whisk in flour until blended. Pour over butter. Bake, uncovered, for 14-16 minutes or until golden brown and puffy., In a small bowl, gently combine the berries. Spoon onto pancakes; sprinkle with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 18g fat (9g saturated fat), Cholesterol 248mg cholesterol, Sodium 210mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 3g fiber), Protein 12g protein.
PUFFY SURPRISE OVEN PANCAKES
These popover-like pancakes have a delectable fruit topping!Serve with your favorite fresh fruit.Get these on the table while they still have their puff!
Provided by Sharon123
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425*.
- In medium bowl, beat eggs slightly.
- Add flour and milk; beat with rotary beater until combined.
- In oven, melt 1 tbls.
- margarine in each of two 9-inch glass pie plates; spread to cover bottom.
- Pour batter over margarine in pie plates.
- Bake at 425* for 10 to 15 minutes or until golden brown.
- (Pancakes will form a well in the center and edges will puff up.) Spoon fruit into center of pancakes.
- Sprinkle with brown sugar and top with sour cream.
- Serve immediately.
- Yield: 4 servings.
HOOTENANNY PANCAKES
"Volcano Pancakes" may be a more appropriate name. The pancake will rise a few inches above the pan while baking. My family says the tall sides are the best part. This is fast, simple, and delicious and it's so easy to have the ingredients on hand. I got this from another website and am posting it for my cookbook.
Provided by Kickapoo
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degree F.
- Put entire stick butter into a 9 x 13 inch pan.
- Put pan with butter into the oven until butter is melted.
- Beat the eggs, milk, and salt until frothy.
- Add flour.
- Beat until mixed.
- Pour over melted butter.
- Bake for 25 to 30 minutes.
- Serve with syrup or jelly.
PUFFY PANCAKES (OVEN PANCAKES)
Beautiful puffed up egg "pancake". The kids love to watch this cook and it tastes sooo good. A favorite at my house. Top with fruit and powdered sugar or any flavor of syrup. This version is slightly healthier as I have used egg whites instead of whole eggs.
Provided by rachelwolfert
Categories Breakfast
Time 30m
Yield 1 large pancake, 6 serving(s)
Number Of Ingredients 6
Steps:
- Place butter in a 9x13 pan and slice into smaller pieces. Place the pan in the oven and then turn the oven on and let it heat to 425. While butter is melting mix other ingredients.
- In a large mixing bowl wisk together eggs, milk, flour, and salt. For best results don't use an electric mixer. If it gets mixed too much it won't puff up. By hand is great and you don't need to worry about getting all of the lumps out. Check the butter!
- By now your butter should be nice and melted and bubbly. Pour your egg mixture into the melted butter. DO NOT MIX. Just let them swish around together.
- Place the pan back in the oven and let cook for 15-20 minutes. Don't forget to turn the oven light on and watch. When the batter is set and all puffy and the edges are starting to brown it's done. Another tip - don't open the oven while it's cooking, sometimes it will fall. The pancake will fall seconds after you remove it from the oven so have your audience waiting to enjoy.
- Enjoy this pancake plain or top with syrup or fruit and powdered sugar. Our favorite is a simple raspberry sauce. Cut into 12 pieces. 4 very small children and 2 adults easily finish this off.
Nutrition Facts : Calories 222.7, Fat 11.8, SaturatedFat 6.6, Cholesterol 119, Sodium 372, Carbohydrate 18.2, Fiber 0.6, Sugar 0.4, Protein 10.3
GERMAN PUFF PANCAKES
Puffy oven-baked buttery pancake. It's SO easy! You may never make traditional pancakes again. Pour your favorite syrup over it, or just dust powdered sugar on top. There's not much need to add more butter because it's already baked onto the top and forms a delicious salty and buttery crust.
Provided by Kristi Francis
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
- Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
- Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 18.4 g, Cholesterol 199.4 mg, Fat 9.8 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.5 g, Sodium 211.3 mg, Sugar 2.4 g
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OVEN PANCAKE {PUFFY GERMAN PANCAKE} – WELLPLATED.COM
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4.8/5 (4)Total Time 14 minsCategory BreakfastCalories 120 per serving
- Place a rack in the center of your oven. Set a 9x13-inch baking dish on the rack, then preheat the oven (with the dish in it) to 425 degrees F.
- In a stand mixer fitted with the whisk attachment or a medium mixing bowl with a hand mixer (or by hand with some elbow grease), briskly combine the eggs, milk, vanilla, and lemon zest. Add the all purpose flour, whole wheat pastry flour, sugar, and salt. Continue whisking until the batter is very smooth and no lumps remain. If you need to do so, melt the butter and have it on hand. Keep a pastry brush or similar on hand as well.
- When the oven has preheated, remove the baking pan from the oven and immediately pour in the melted butter. Be careful, as the butter will splatter and sizzle when it hits the hot pan. With a pastry brush, quickly spread the butter up the sides of the pan, then pour in the batter. Sprinkle the top with 1/2 cup blueberries.
- Bake the pancake for 20-25 minutes, very puffy, deep golden brown on the top edges, and the center has set. Check the pancake at the 15-minute mark. If it has already begun to turn very brown on top, place a sheet of aluminum foil loosely over the the top to shield it, then continue baking as directed. Dust with powdered sugar. Slice and serve warm with desired toppings.
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