Vanilla Dutch Baby Puffed Pancake Recipes

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VANILLA DUTCH BABY



Vanilla Dutch Baby image

The ultimate breakfast, snack, or dessert!

Provided by bdowning1017

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 30m

Yield 8

Number Of Ingredients 8

3 tablespoons butter
3 eggs
¾ cup milk, room temperature
¾ cup flour
1 tablespoon sugar
2 teaspoons vanilla extract
1 pinch salt
2 tablespoons confectioners' sugar, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place butter in an ovenproof pan or cast iron skillet and place in the oven.
  • Meanwhile, combine eggs and milk in a bowl. Add flour, sugar, vanilla extract, and salt and whisk for 1 minute to remove lumps.
  • Remove hot pan from oven and swirl melted butter to coat. Pour batter into the hot pan and return it to the oven.
  • Bake in the preheated oven until the pancake is puffed in the center and golden brown on the edges, 20 to 25 minutes.
  • Dust with confectioners' sugar and slice into 8 wedges.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 13.7 g, Cholesterol 83 mg, Fat 6.8 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 3.6 g, Sodium 86 mg, Sugar 4.8 g

VANILLA DUTCH BABY (PUFFED PANCAKE)



Vanilla Dutch Baby (Puffed Pancake) image

Provided by Melissa d'Arabian : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon plus 1 teaspoon sugar
2 teaspoons vanilla extract
Pinch salt
1 pint fresh or frozen blueberries
1 teaspoon sugar
1/2 teaspoon fresh lemon zest
2 tablespoons confectioners' sugar

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the butter in a large saute pan and place in the oven to melt.
  • Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: 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 whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
  • While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.
  • 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. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.

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