Dutch Mama Recipes
DUTCH BABY
A Dutch baby is a big, puffy, family-style pancake baked in a sizzling-hot buttered skillet.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 220, Fat 13 g, Carbohydrate 17 g, Protein 7 g, SaturatedFat 7 g, Sugar 5 g, Fiber 0 g, Sodium 214 mg, Cholesterol 165 mg
DUTCH MAMA
Make and share this Dutch Mama recipe from Food.com.
Provided by Julieannie
Categories Breakfast
Time 40m
Yield 1 pancake, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat over to 425 degrees. Generously coat large nonstick ovenproof skillet with nonstick cooking spray and set over medium-low heat. Melt margarine; remove 1 tablespoon and set aside. Add apples to skillet and sprinkle with 1 tablespoon sugar. Saute until apples and browned and tender but still hold their shape, about 10 minutes.
- Combine 2 tablespoons sugar and cinnamon; sprinkle evenly over apples and stir in orange juice. Bring to a boil, and then reduce heat and simmer until sauce is syrupy, about 2 minues. Transfer apples to bowl and stir in strawberries.
- Wipe out skillet and put in oven to keep hot. Whisk eggs, egg whites, milk, remaining sugar, orange zest and salt in medium bowl until combines. Sift in flour and whisk batter until smooth, and then whisk in reserved margarine.
- Remove skillet from oven and coat with cooking spray. Pour in batter. Return to oven and bake until pancake is high and fluffy, about 10 minutes. Remove from oven and top with fruit. Serve.
Nutrition Facts : Calories 336.1, Fat 10.7, SaturatedFat 2.6, Cholesterol 161.1, Sodium 479.5, Carbohydrate 50, Fiber 4.9, Sugar 31.2, Protein 12
CLASSIC DUTCH BABY
The next time your crew craves pancakes, serve something new and exciting: a Dutch baby. This baked pancake requires whirring a few basic ingredients in a blender, pouring the batter into a piping-hot skillet, and baking for 20 minutes (no need to flip). After it poofs up into a show-worthy display, serve with fresh fruit, whipped cream, and warm maple syrup.
Provided by Greg Lofts
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
- Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
- Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.
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