Vanilla Puff Pancake Recipes

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.

VANILLA DUTCH BABY (PUFFED PANCAKE)

Steps:

• Preheat the oven to 400 degrees F.
• Place the butter in a large saute pan and place in the oven to melt.
• Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: 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 whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
• While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.
• 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. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.

VANILLA PUFF PANCAKE

Steps:

• Place butter in a baking dish and pop into a 200C/400F oven.
• Whisk eggs and add milk, sugar, flour and vanilla extract.
• Slice vanilla pod in half and use a knife to extract the seeds.
• Add seeds to batter and mix to disperse.
• Remove baking dish from oven and swirl to coat sides with butter. Pour batter into it and return to oven.
• Bake for 20-25 minutes or until puffed up and golden. Serve immediately as it will deflate once out of the oven.

HONEY PUFF PANCAKE

Steps:

• Heat oven to 400°F.
• Place first eight ingredients in blender; let stand while preparing skillet.
• Grease 10-inch ovenproof skillet with butter; heat in oven just until butter sizzles, about two minutes.
• While skillet is heating, blend ingredients at high speed for one minute.
• Scrape down sides of blender, then blend again for one minute.
• Remove skillet from oven and pour in the batter.
• Bake for 20 - 25 minutes, until puffed and dark golden brown.
• Sprinkle with powdered sugar or pour on syrup and serve with fresh fruit.