dutch baby pancake

Extremely simple ingredients yield a showy, puffed-up, popover-like, oven-baked Dutch baby pancake that’s buttery, delicate, and delicious.

Dutch Baby Pancake

eggs

all purpose flour

milk

tsp vanilla extract

sea salt

tbsp salted butter

Place a 12-inch cast iron skillet in the oven while it is preheating, on the center rack.Add all ingredients (except the butter) to a bender and blend until smooth, about 2 minutes.Once the oven is preheated remove skillet from oven, add the butter to the hot skillet and place it back in the oven

Once butter is melted and bubbly, pour the batter into the pan and bake on the center rack for 25 minutes.Cut the pancake into 6 wedges and serve topped with your favorite toppings.ToppingsButter and SyrupPowdered sugar and lemon juiceWhipped cream and fresh berries

This savory Dutch Baby is packed with flavor from smoked Gouda cheese, fresh chives and salty smoked salmon. It's finished off with two over easy eggs for the most perfect savory pancake breakfast!

Smoked Salmon and Chive Dutch Baby

butter

milk (I used unsweetened almond)

all-purpose flour

salt

BBQ seasoning*

Gouda cheese (shredded)

chives (chopped)

oz salmon

Preheat the oven to 450 degrees F. Place 2 tablespoons butter in a 10 inch cast iron skillet.

In a blender, combine the eggs, milk, flour, salt, BBQ seasoning and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no lumps remain in batter.

Add smoked Gouda cheese and chives to blender and stir with a wooden spoon to incorporate.

Remove the hot skillet from the oven and pour the batter into the skillet. Spread smoked salmon pieces over top of batter. Place the skillet in the center of the oven and bake for 20-25 minutes or until the dutch baby is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your dutch baby.

While your dutch baby is in the oven, cook two eggs over easy in a skillet and set aside.

Remove the Dutch Baby from the oven and top with eggs and additional chopped chives Serve warm with a drizzle of pancake if you desire.

This light and fluffy Peaches and Cream Dutch Baby is like a giant baked pancake. Sweet peaches are baked in and it is topped off with a Cinnamon Whipped Cream.

Peaches and Cream Dutch Baby

peaches

dark brown sugar

cinnamon

white whole wheat or all-purpose flour

vanilla extract

sugar

peaches (for serving)

heavy whipping cream

In a medium bowl, toss peaches with brown sugar and cinnamon to coat. Transfer peaches to skillet with butter and cook in preheated oven for 5 minutes.

In a blender, combine the eggs, milk, flour, vanilla, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute or until the batter is smooth. Make sure no lumps remain in batter.

Remove the hot skillet from the oven and pour the batter into the skillet right on top peaches. Place the skillet in the center of the oven and bake for 20-25 minutes or until the dutch baby is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your dutch baby.

While your dutch baby is in the oven, make the cinnamon whipped cream. In a medium bowl, whip together heavy cream, powdered sugar, vanilla extract and cinnamon with an electric hand mixer until stiff peaks form.

Remove the Dutch Baby from the oven and top with cinnamon whipped cream, peaches, powdered sugar, and maple syrup. Dig in!

These puffy pancakes only take about 5 minutes to throw together using a blender, and they can be topped with all kinds of syrups, fruit, or even just a sprinkle of lemon juice and sugar!

German Pancakes

flour

Tablespoons butter

Place butter in a 9x13-inch baking dish.  Set the baking dish in a cold oven, then turn the temperature up to 475 degrees F and let the oven preheat, heating the pan and melting the butter at the same time.  Check on the butter as it melts so it doesn't burn.  

Meanwhile, make the German pancake batter by adding eggs, milk, flour, sand salt to a blender and blend for 10-20 seconds until smooth.  

When the butter is melted, slide the pan out of the oven and pour the batter over the melted butter. 

Return the pan to the oven and bake for 14-15 minutes, until the German pancake has puffed up around the edges and is golden brown.

Slice and serve immediately with syrup, fruit, or lemon juice and sugar.

This easy sourdough dutch baby bakes up puffy in just 15 minutes. It&#39;s a great recipe for using leftover sourdough discard because you can mix the batter and bake it right away for a quick and easy breakfast or dessert!

Sourdough Dutch Baby (German Pancake)

butter (divided)

sourdough starter discard (room temperature)

whole milk (room temperature)

eggs (room temperature)

vanilla extract (optional)

cinnamon (optional)

raspberries, blueberries, or blackberries

maple syrup

lemon wedges

Make sure ingredients are at room temperature. Wipe out your cast iron skillet with a cloth or paper towel and place it onto the middle oven rack. Preheat your oven to 425°F (218°C).

Melt 4 tablespoons of butter and transfer 2 tablespoons to a large mixing bowl. (Reserve the remaining 2 tablespoons to coat the cast iron skillet in step 3.)

Add the remaining ingredients to the mixing bowl and beat for 1-2 minutes using an electric hand mixer. (This can also be done in a blender.)

Remove the cast iron skillet from the oven and swirl the remaining 2 tablespoons of butter to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 15-18 minutes. (Up to 20 minutes for a 9&quot; skillet.)

Top the dutch baby with a squeeze of lemon juice, berries, powdered sugar, and maple syrup. Serve while hot.

Dutch Baby Pancakes (or German Pancakes) are a cross between crepes and popovers. They have a billowy puffed crust with a custard center.

Dutch Baby (German Pancakes) VIDEO

whole milk (at room temperature (microwaved 15 seconds))

Tbsp sugar

nutmeg ((optional))

unsalted butter

Preheat oven to 425˚F. Place an oven-safe skillet such as cast iron into the oven and let it preheat for at least 8 minutes.

Meanwhile, in the jar of a blender, combine eggs, flour, milk, sugar, salt, nutmeg, and vanilla, and blend 30 seconds on high speed until smooth, scraping down the sides of the blender halfway through to make sure all flour is incorporated.

Carefully remove the pan from the oven using hot mitts. Add 3 Tbsp butter to the hot pan and swirl to coat bottom and sides of the pan. The butter should sizzle.

Add batter to the buttered pan then bake for 16-18 minutes or until pancake is puffed and golden brown at the edges.

Carefully remove the pan from the oven with hot mitts and serve pancake right away.

https://www.youtube.com/watch?v=r9EVFue5emM

A Dutch baby is simple to make but is truly special. Dutch baby pancakes taste like Crepes but in pancake form. The batter puffs up the beautifully golden crispy crust and the custard-like center is memorable.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

DUTCH BABY PANCAKE INGREDIENTS:
►3 large eggs, room temperature (put in warm water 2 minutes)
►1/2 cup all-purpose flour
►1/2 cup whole milk, room temperature (microwaved 15 seconds)
►1 Tbsp sugar
►1 tsp vanilla extract
►Pinch of salt
►Pinch of nutmeg, optional
►3 Tbsp unsalted butter

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/dutch-baby-german-pancakes/

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►10” cast iron skillet: https://amzn.to/2NL9py4 
►10” seasoned stainless steel skillet: https://amzn.to/3j386WU 
►13x9 Pan dish for a Double Dutch Baby https://amzn.to/3pwlUeI 
►15x10: https://amzn.to/3t25Q6K 
►Blender: https://amzn.to/3t8cSXu 
►Spatula: https://amzn.to/3abBm9V
►Oven Mitten: https://amzn.to/2Mh3dNG
►Blue Duch Oven: https://amzn.to/2M3zKXL

ALWAYS IN MY KITCHEN (affiliate):
►Mk4 Thermometer: https://www.thermoworks.com/Thermapen-Mk4?tw=NK
►My Favorite Cutting Board: https://amzn.to/2Y4AmQC
►Hand Mixer: https://amzn.to/2xLQs36
►Favorite Blender: https://amzn.to/2XZ52ms
►Food Processor: https://amzn.to/32nToAY
►Glass Bowls: https://amzn.to/2XIqvfo
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:32 How to heat your skillet
0:45 How to make pancake batter
2:33 Adding butter to the skillet
3:12 How to bake the Dutch baby pancake
3:40 Pancake toppings
5:23 Taste test

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#natashaskitchen #breakfast #pancakes

DUTCH BABY PANCAKE | German Pancake Recipe

This crispy oven pancake comes together with 5 minutes of prep and bakes up into a fluffy, crispy, irresistibly good Dutch Baby Pancake.

Dutch Baby Pancake - Easy Oven Pancake Recipe

unsalted butter (divided)

milk (any variety)

maple syrup (plus more for serving)

table salt

all-purpose flour (see notes)

sugar (for serving)

berries (for serving)

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Cinnamon

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat

Melt one tablespoon of butter in a heat-safe bowl in the microwave and allow to cool for 2-3 minutes. It is best to not add really hot butter to the batter, as it may scramble the eggs.

Blend

Place eggs, vanilla, milk, salt, cinnamon, maple syrup, and the tablespoon of melted, cooled butter, and flour into the blender (in that order) and blend until smooth. Set aside.

Heat

Put the remaining 2 tablespoons of butter into a 10-inch oven-safe skillet, and stick into the oven, just long enough for the butter to melt, about 2-3 minutes. Carefully, remove the skillet from the oven.

Bake

Pour the pancake batter into the skillet.

Return the skillet to the oven and bake for 20-25 minutes, or until a toothpick comes out clean, and the edges are crispy and browned and the center is puffed up.

Cool

Remove the pancake from the skillet onto a serving plate or cutting board and cut into wedges for serving. Serve immediately for best results with a dusting of powdered sugar, fresh fruit, and maple syrup as desired.

https://content.jwplatform.com/videos/xCEW22aZ.mp4

This crispy oven pancake comes together with 5 minutes of prep and bakes up into a fluffy, crispy, irresistibly good giant pancake.

Easy Dutch Baby Pancake Recipe

This Blueberry Lemon Dutch Baby is loaded with juicy blueberries and tangy lemon zest. This cross between a popover and pancake puffs up beautifully in the oven.

Blueberry Lemon Dutch Baby

lemon

Tbsp unsalted butter

blueberries (rinsed and dried)

Preheat the oven to 425°F with a rack in the center of the oven. Set a 10-inch, oven-safe skillet, such as cast iron, into the oven while it preheats.

Meanwhile, in the jar of a blender, combine your eggs, milk, flour, sugar, salt, vanilla, and lemon zest. Cover the blender and blend on high speed for about 30 seconds or until the mixture is completely smooth. Scrape down the sides of the blender if needed to make sure all of the flour is well incorporated.

Carefully remove the hot pan from the oven using oven mitts. Add 3 tablespoons of butter to your hot pan. Melt and swirl to coat the bottom and sides of the pan. The butter will sizzle.  Add the blueberries and shake the pan to coat them in butter, then return the skillet to the oven for one minute. You want to warm up the blueberries so they don’t hinder the rise of the pancake.

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Top Tags

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