Whole Wheat Dutch Baby Recipes

WHOLE WHEAT DUTCH BABY

Whole Wheat Dutch Baby image

Make and share this Whole Wheat Dutch Baby recipe from Food.com.

Provided by SarahG.

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
salt
4 eggs
1 cup rice milk (you could also use almond, soy or cow's milk)
1 teaspoon vanilla extract
2 tablespoons honey
1 teaspoon vegetable oil
fruit preserves

Steps:

1. Preheat oven to 425 degrees.
2. Combine the first 3 ingredients in a bowl and mix.
3. In a separate bowl, whisk the eggs until beaten.
4. Add the rice milk, vanilla and honey until incorporated.
5. Whisk the dry mixture into the wet ingredients until combined.
6. Coat a 9-inch pie baking dish with the oil, making sure it is coated evenly.
7. Pour in the batter and bake for 25 minutes.
8. Serve with fruit preserves.

Nutrition Facts : Calories 224.3, Fat 6.4, SaturatedFat 1.8, Cholesterol 186, Sodium 72.1, Carbohydrate 31.9, Fiber 2, Sugar 9, Protein 9.9

DUTCH BABY

Dutch Baby image

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

Ingredients

3/4 cup milk
1/2 cup unbleached all-purpose flour
2 large eggs
1 1/2 tablespoons sugar
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter
1 tablespoon confectioners' sugar
1 1/2 cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries,mangoes, etc.)

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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