VANILLA PEAR DUTCH BABY
Make and share this Vanilla Pear Dutch Baby recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- In a blender or in a bowl, combine the milk, eggs, flour, sugar, vanilla, and orange zest.
- Blend or whisk until smooth.
- Add the pear pieces and stir to combine.
- Put the butter in a 10-inch pie dish or ovenproof frying pan and place in the oven to melt.
- Remove from the oven and, using a paper towel or pastry brush, brush the inside of the dish or pan to coat it evenly with the butter.
- Pour in the batter.
- Bake for 15 minutes.
- Decrease the temperature to 350° and bake until golden brown and well puffed, about 15 minutes more.
- Remove from the oven and dust the top generously with the powdered sugar.
- Serve immediately directly from the dish or pan.
Nutrition Facts : Calories 473, Fat 20.1, SaturatedFat 11, Cholesterol 229.3, Sodium 119.5, Carbohydrate 60.6, Fiber 4.5, Sugar 25.6, Protein 13.1
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
I've had these a lot at B&B's, probably because they're delicious and dependable if the right technique is used. This dish is puffy around the outside and flat in the center offering the perfect nest for sliced fresh fruit. It's airy, light and makes a beautiful presentation. The batter can be made up to a day ahead and refrigerated.
Provided by sugarpea
Categories Breakfast
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
- Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
- Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.
Nutrition Facts : Calories 451.7, Fat 25.7, SaturatedFat 14.6, Cholesterol 244.6, Sodium 119.1, Carbohydrate 42, Fiber 0.8, Sugar 13.8, Protein 12.7
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