Dutch Babies German Pancake Recipes

GLUTEN-FREE DUTCH BABY (GERMAN PANCAKE)

Steps:

• Preheat the oven to 425 degrees F. Place the butter in a 9X13-inch baking dish and put the pan in the oven while it preheats (keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
• Place all the ingredients in a blender. Blend until just combined and smooth. Don't over-blend or the pancake will be tough.
• Take the pan out of the oven and pour the batter into (Tip: When pouring the batter into the pan, swirl the batter in a figure-8 pattern: This helps give the German pancake peaks and valleys and a delicious texture.)
• Bake for 20-25 minutes until the pancake is puffy and lightly browned on the bottom and edges.
• Serve immediately with butter syrup (recipe below), maple syrup, powdered sugar, berries or jam. Enjoy!

CHEF JOHN'S DUTCH BABIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
• Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

GERMAN PANCAKE RECIPE (AKA DUTCH BABY) FOR PANCAKE DAY!

Steps:

• Preheat oven to 450F / 230C.
• In a 12-inch skillet, melt the butter. Set aside.
• In a medium bowl, beat the eggs.
• Add in the milk and beat well.
• Slowly, add in the salt and the flour, while whisking steadily.
• Mix in the melted butter. It is okay if there are a few small lumps in the batter.
• Using a paper towel, lightly spread the remains of the melted butter around the pan to coat it.
• Pour the batter into the skillet, and bake for 15 minutes at 450F/ 230C. Reduce the heat to 350F / 175C and bake for an additional 10 minutes.
• Serve immediately. Top with a generous squeeze of lemon juice and a sprinkle of powdered sugar.

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.

GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (205°C).
• Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.
• Preheat an oven-safe skillet over medium-high heat for 3-4 minutes. Melt the butter in the skillet. Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes. The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack.
• Serve warm with powdered sugar and sliced strawberries.
• Enjoy!

EASY GERMAN PANCAKE RECIPE

Steps:

• Preheat your oven to 400 degrees F.
• Cut the butter into 4 equal pieces and place them on the bottom of a 9x13 inch baking dish. I prefer glass bakeware for this recipe, the slightly curved corners seem to help the German pancake rise.
• While the oven if preheating crack the eggs into a medium-large mixing bowl. Whisk with a wire whisk to combine well.
• Slowly add the flour while whisking until fully combined.
• Add the milk and whisk to combine fully.
• When the oven is hot or nearly fully preheated, add the baking dish with the butter to the oven. Let the dish rest in the oven until the butter is melted, 4-5 minutes. Don't let the butter stay in the oven too long as it can burn if left for too long.
• When the butter is melted carefully remove the pan from the oven with oven mitts or hot pads, and while holding onto the edges of the pan, gently tilt the pan back and forth so that the melted butter fully covers the bottom of the baking dish. Place the hot pan on a cooling rack or hot pads on your countertop.
• Give the egg mixture one last quick whisk and pour the mixture into the hot baking dish. Using oven mitts or hot pads, quickly and carefully place the hot pan back in the oven.
• Bake for 20 minutes or until the German pancake is very puffy on the sides and golden brown.
• Remove from the oven. Cut into pieces.
• Serve hot with your favorite toppings such as syrup, fresh fruit, or whipped cream.

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.

EASY MAKE GERMAN PANCAKES | DUTCH BABY PANCAKE

Steps:

• Preheat oven to 425 degrees.
• Place butter in 9X13 baking dish and place to warm in oven
• Combine eggs, milk, flour and salt into a smooth batter
• When butter is melted, swirl batter into the melted butter.
• Return to the oven and bake for 25 minutes
• Remove from Oven, slice into 12 equal pieces
• Drizzle with lemon juice and lightly dust with powdered sugar and serve

GERMAN PANCAKE (ALSO CALLED DUTCH BABY)

Steps:

• Preheat the oven to 425 degrees F and put a cast iron skillet (if using) into the oven to heat up.
• After about 15 - 20 minutes (or longer if your oven is slow), the skillet should be hot. Add the butter to the skillet and return it to the oven. If you're using a cake pan, add the butter to the cake pan and put it into the oven.
• Add 3 eggs and the sugar to blender and blend on low speed for 1 minute. The eggs should be light colored and bubbly. Then add the flour and milk and blend for 10 seconds, until evenly mixed.
• Take the skillet or cake pan out of the oven and make sure the butter has completely melted, with a baster spread the butter over the entire surface of the pan. Pour the batter into the hot skillet or pan and scatter the fruit on top of the batter if using.
• Bake at 425 degrees F for 18 - 22 minutes, or until the sides and middle have puffed up and browned.
• Serve with fresh fruit and a lemon slice and powdered sugar or maple syrup.

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.

SOURDOUGH DUTCH BABY PANCAKE

Steps:

• Preheat oven to 425.
• In a large bowl or blender, add eggs, sourdough starter, milk, salt, vanilla, and honey. Whisk or blend until smooth.
• Add butter to a 12 inch cast iron skillet and place into the hot oven to melt.
• Pour the batter over the melted butter and place into the preheated oven.
• Bake for 15-20 minutes until puffed up.
• Serve right away with butter, fruit, or syrup.

GERMAN PANCAKE (DUTCH BABY) RECIPE

Steps:

• Preheat oven to 425 degrees.
• Pour the melted butter into a 9x13 baking pan, rolling it from side to side to make sure all the sides and bottom are covered well with butter.
• In a blender, combine the eggs, milk, and salt. Blend for 1 minute on high.
• Add in half of the flour, blending for another minute. Add the other half of the flour; blend for another minute.
• Pour into the baking pan. Bake for 18 minutes. It will puff up differently and unevenly, depending on each oven.
• Arrange all the toppings on a BIG BOARD, along with the plates and forks.
• Remove the dish from the oven and serve immediately (while hot and puffed up). It's okay if the Dutch Baby falls a bit, as the flavor is still the same.
• Serve the BIG BOARD toppings next to the hot Dutch Baby. Cut into 6 or 8 pieces. We like to add powdered sugar, either jam or maple syrup, and then a squeeze of fresh lemon.