Best Dutch Baby Pancake With Drunken Cherries Recipes

Cherry Almond Dutch Baby image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon butter
3/4 cup milk
1/2 cup Pillsbury BEST® All Purpose Flour
2 large eggs
2 tablespoons sugar
1/2 teaspoon almond extract
1/4 cup sliced almonds
1/2 cup Smucker's® Orchard's Finest™ Michigan Red Tart Cherry Preserves
Powdered sugar for garnish (optional)

Steps:

HEAT oven to 425 degrees F. Melt butter in 9-inch pie plate in the oven. Remove from oven. Brush butter over entire inside of plate.
COMBINE milk, flour, eggs, sugar and almond extract in blender container. Process using several pulses to make a smooth batter. Pour batter into hot pie plate. Sprinkle with almonds. Bake 15 minutes.
REDUCE heat to 350 degrees F. Bake 5 to 8 minutes longer or until golden brown. Remove from oven. Spread with cherry preserves. Sprinkle with powdered sugar if desired. Cut into wedges and serve immediately.

Classic Dutch Baby image

Provided by Greg Lofts

Time 30m

Number Of Ingredients 8

1/2 cup unbleached all-purpose flour
2 tablespoons sugar
1/2 teaspoon kosher salt
3 large eggs, room temperature
3/4 cup whole milk, room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, room temperature
Greek yogurt or skyr, fresh fruit, and warm maple syrup, for serving

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.