Raspberry Rhubarb Dutch Baby Pancake Recipes

RASPBERRY-RHUBARB DUTCH BABY PANCAKE

Raspberry-Rhubarb Dutch Baby Pancake image

Topped with ricotta cheese and fruit, this pretty oven-baked pancake makes a special breakfast or brunch.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

3/4 cup Gold Medal™ all-purpose flour
3/4 cup milk
3 eggs
1/2 teaspoon vanilla
2 tablespoons butter
3/4 cup ricotta cheese
2 tablespoons powdered sugar
1 cup chopped fresh or frozen rhubarb
1/4 cup granulated sugar
1/4 cup water
2 teaspoons cornstarch
1 cup fresh or frozen (thawed) raspberries

Steps:

Heat oven to 425°F. In medium bowl, beat flour, milk, eggs and vanilla with wire whisk until combined.
In 9 1/2-inch glass deep-dish pie plate, melt butter in oven. Using oven mitts, carefully tilt pie plate to coat bottom with melted butter. Slowly pour batter into hot plate. Bake 18 to 20 minutes or until puffed and deep golden brown (do not underbake).
Meanwhile, in small bowl, mix cheese and powdered sugar; set aside. In 1-quart saucepan, cook and stir rhubarb, granulated sugar, water and cornstarch over medium-low heat until rhubarb is tender, about 4 minutes. Cool slightly. Stir in raspberries.
Remove pancake from oven. Carefully spread cheese filling over bottom of pancake. Cut into quarters. If necessary, run spatula under pancake to loosen. Top with fruit filling.

Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 190 mg, Fat 2, Fiber 3 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 21 g, TransFat 0 g

DUTCH BABY PANCAKE WITH RASPBERRY-ORANGE COULIS

Dutch Baby Pancake with Raspberry-Orange Coulis image

Provided by Valerie Bertinelli

Categories dessert

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

12 ounces fresh raspberries
3 tablespoons sugar
2 tablespoons freshly squeezed orange juice
1 teaspoon vanilla extract
1/2 teaspoon orange zest
3 large eggs
3/4 cup whole milk
3/4 cup all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 tablespoons unsalted butter, cut into 1/2-inch pieces

Steps:

For the coulis: In a medium saucepan over medium-low heat, combine the raspberries, sugar, orange juice and vanilla. Cook, stirring frequently, until the raspberries are completely broken down and the sauce is syrupy, 10 minutes. Strain, a little at a time, through a fine-mesh sieve into a bowl, stirring to separate the seeds. Stir the orange zest in the strained sauce. Serve warm or set aside to cool. (The coulis can be stored in the refrigerator in an airtight container for up to 4 days.)
For the Dutch baby: Preheat the oven to 450 degrees F. Put a 10-inch cast-iron skillet in the oven to heat for 10 minutes.
Put the eggs in a large bowl and whisk vigorously until frothy. Whisk in the milk and then add the flour, vanilla and salt, and whisk until combined. Carefully remove the skillet from the oven and add the butter, swirling until it is melted and coats the pan. Pour in the batter and immediately return the skillet to the oven. Bake until the pancake is puffed and golden brown, 16 to 18 minutes.
Serve the Dutch baby with the raspberry coulis.

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