Dutch Oven Pancakes Recipes

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!

CLASSIC DUTCH BABY

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.

DUTCH BABY PANCAKE

Steps:

• Preheat oven to 425°F, and place a 10-inch skillet in the oven to preheat as well.
• While the oven is preheating, combine 3 eggs, 1/2 cup milk, 1/2 cup all-purpose flour, 1 Tbsp. sugar, 1/2 tsp. lemon zest, and a pinch of salt in a blender. Blend until completely homogenous.
• Once the oven is preheated, carefully remove the skillet and place 4 Tbsp. unsalted butter into the skillet. Swirl butter in skillet until completely melted.
• Pour batter into the skillet and bake for 20 minutes. Lower the oven temperature to 300°F and finish baking for another 5 minutes.

GERMAN OVEN PANCAKE

Steps:

• Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, 2 Tablespoons melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to overmix.
• Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.

DUTCH BABY OVEN PANCAKE

Steps:

• Preheat oven to 400°F. Place the butter in a 9 inch cast iron skillet or cake pan and put in the oven.
• In a medium bowl, whisk together the eggs, milk, flour and salt until combined. When butter is melted, remove pan from the oven and swirl butter around until it coats the bottom and the sides. Pour the batter into the pan and place it back in the oven.
• Bake until puffed and golden, about 25 to 30 minutes. Serve immediately with fresh lemon or orange juice, powdered sugar, and fresh fruit.

DUTCH OVEN-PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
• In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
• Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
• Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
• Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.

DUTCH BABY PANCAKE

Steps:

• Heat oven to 375ºF.
• Put 1 tablespoon butter in a 10-inch cast-iron skillet and heat the skillet in the oven for 10 minutes. Melt the remaining 2 tablespoons butter and set aside to cool slightly.
• Pulse together the flour, sugar, and salt in the bowl of a food processor. Add the eggs, milk, vanilla extract, and melted butter, and blend the batter until smooth and frothy, 30 to 45 seconds.
• Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 20 minutes; do not open the oven while baking. The Dutch baby will puff up in the center and the edges will be dark and crispy.
• Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.

DUTCH PANCAKES

Steps:

• Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
• Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.

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.

DUTCH OVEN PANCAKES

Steps:

• Heat the oven to 425°F and arrange a rack in the middle. Place a large, seasoned cast iron skillet in the oven as it preheats, at least 5 minutes. Combine flour and salt in a large bowl and whisk to break up any lumps and incorporate; set aside. Combine eggs and milk in a separate bowl and whisk until the eggs are broken up. Make a well in the center of the flour mixture, dump in the egg mixture, and mix until the batter is thoroughly moistened and slightly lumpy, about 1 minute. Using a dry kitchen towel or an oven mitt, remove the skillet from the oven and add the butter. Once the butter melts, tilt the skillet to coat the bottom and sides. Pour the batter into the skillet and bake in the oven until puffed and golden brown on the sides, about 20 minutes. Remove the pancake from the oven and serve immediately with pears or honey and a sprinkling of powdered sugar.

GIANT DUTCH BABY PANCAKE WITH RASPBERRIES AND NUTELLA SYRUP

Steps:

• Preheat the oven to 425 degrees.
• In a blender canister, combine the eggs, sugar, flour, milk, vanilla and almond extracts and salt. Blend on low speed for about 30-45 seconds, stopping to scrape the sides and bottom of the blender at least once, until very smooth. Place a metal 9by-13-inch baking dish in the oven and let preheat for 20 minutes, while the batter rests.
• Wearing oven mitts, very carefully remove the hot baking pan from the oven. Add the butter and swirl to coat the bottom of the tin. Immediately pour in the batter and sprinkle all over with 1 cup of raspberries (reserve the remainder for later). Bake for 18-20 minutes until puffed and golden.
• For the cocoa sugar: Meanwhile, in a small bowl, combine the powdered sugar and cocoa powder. Place in a sifter, set over an empty bowl. Set aside.
• For the Nutella syrup: Place the milk and Nutella in a small bowl. Microwave for 20 seconds until warm. Whisk until well combined. Set aside.
• As soon as the dutch baby pancake is ready, remove from the oven. Quickly dust with the cocoa sugar, top with the remaining raspberries and drizzle with the Nutella syrup. Serve immediately with more Nutella syrup on the side.

APPLE DUTCH BABY OVEN PANCAKES

Steps:

• Gather the ingredients.
• Heat the oven to 425 F. Put a cast-iron or ovenproof 9- or 10-inch skillet in the oven.
• In a bowl, combine the apple slices with brown sugar and cinnamon; toss gently to coat well.
• In another bowl, mix flour with salt. In a large cup or small bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted butter.
• Pour the wet ingredients into the bowl of dry ingredients, and whisk until just combined.
• Carefully take the hot cast iron pan from the oven, set it on a cooling rack, and add remaining butter; swirl to coat the bottom of the pan.
• Arrange apple slices over the bottom of the pan.
• Pour batter over apple slices.
• Bake for 25 to 30 minutes, until puffed and lightly browned.
• Serve with syrup or sprinkle with confectioners' sugar.

DUTCH BABY

Steps:

• You will need: 1 x 25cm/10-inch cast-iron frying pan/skillet, or 1 x small roasting tin/pan approx. 28 x 21 x 4.5 cm/11 x 8 x 2 inches Preheat the oven to 220°C/200°C Fan/gas mark 7/425ºF, and straightaway put your pan into the oven to heat up while you prepare the batter. Beat the eggs with the caster sugar in an electric mixer until light and frothy. Whisk in the milk, flour, vanilla, salt and grated nutmeg, and beat until you have a smooth but thin batter. Wearing a thick oven mitt, remove the pan from the oven and put the butter carefully into the hot pan or tin and swirl it to melt, then quickly pour in the batter and return it to the oven. Bake until puffed and golden brown, about 18-20 minutes. Serve dusted with icing sugar, and a tumble of berries, if the idea appeals; otherwise, see Intro.