Best Dutch Baby Pancakes Recipes

CLASSIC GERMAN PANCAKES (BABY DUTCH PANCAKES)

Steps:

• 1. Preheat oven to 450 degrees. Place a 10 inch skillet or other oven safe pan into oven to heat. A pie tin or casserole dish also work in a pinch. 2. Beat the eggs until smooth 3. Add milk, flour, vanilla extract, and cinnamon and continue to beat until the batter appears creamy and smooth. 4. Remove the warmed skillet from the oven, and melt the butter in the pan to coat it. 5. Pour batter into the pan and return to oven 6. Bake for 20 to 25 minutes. It should be golden brown and puff out considerably. 7. Remove and serve hot. The puffed center will immediately fall once out of the oven. It can be cut into wedges and served like a pie. Sprinkle confection sugar on top. Squeeze lemon wedges directly over the pancake before eating.

BACON AND EGGS DUTCH BABY PANCAKES

Steps:

• 1. Making the batter 1. Place the eggs, milk, flour, sugar, vanilla, and the salt in a blender or a food processor, depending on that you chose to use to mix your batter. Whizz or blend for approximately 10-15 seconds. Might need to scrape down the sides, and blend for a further 10 seconds. You will end up with a pretty liquidy batter.
• 2. Allow the batter to set aside. Rest it for a good 20 to 30 minutes to allow the flour to absorb the liquid. Not the biggest issue if you only have 10 minutes to rest it.
• 3. While your batter rests, place the skillet you're using on the middle rack to warm along with the oven. Heat the oven to 210°C or 425°F.
• 4. When the oven is hot as well as the skillet, all ready to make the pancake, remove the skillet from the oven (of course using oven gloves) and place it on top of the stove. Add the oil or the butter (if you choose to use butter) and swirl the pan to coat the bottom and sides of the pan properly and uniformly.
• 5. Pour the batter in the skillet, tilting the skillet slightly to spread the batter evenly to all sides. Place the skillet in the oven.
• 6. Baking the dutch baby 1. Bake and watch (it is so fun) until the Dutch baby is nicely puffed up and golden brown on the top and the edges. It only takes about 15 to 20 minutes to bake.
• 7. Preparing the topping 1. Whilst the pancake is baking, get the topping ready by frying some bacon rashers and the eggs in a large pan. Preferably its to fry these separately.
• 8. Serving the pancakes 1. It can be served either straight away from the skillet or you can transfer the Dutch baby to a serving large sharing plate. Add the toppings (bacon and eggs). Cut into chunky wedges and serve with a drizzle of honey or maple syrup and if you choose to a sprinkle of fresh herbs. I used a tiny amount of finely chopped parsley and thyme freshly picked from the garden.
• 9. Serving the pancakes 1. It can be served either straight away from the skillet or you can transfer the Dutch baby to a serving large sharing plate. Add the toppings (bacon and eggs). Cut into chunky wedges and serve with a drizzle of honey or maple syrup and if you choose to a sprinkle of fresh herbs. I used a tiny amount of finely chopped parsley and thyme freshly picked from the garden.

DUTCH BABY PANCAKES

Steps:

• Heat oven to 450°F.
• Add butter to 9-inch pie plate; heat in oven until melted. Tilt pie plate to evenly coat bottom and side with butter. Beat flour, salt, milk and eggs with whisk until blended; pour into pie plate. Place on lowest oven rack.
• Bake 18 min. Reduce oven temperature to 350°F. Bake an additional 10 min. or until golden brown. Meanwhile, beat cream cheese and marshmallow cream with mixer until blended.
• Fill pancake with fruit; top with cream cheese mixture.

DUTCH POFFERTJES (BABY PANCAKES)

Steps:

• In a small bowl, dissolve the yeast in the milk. In a separate bowl, combine the buckwheat flour, flour, eggs, yeast, sugar, salt and half the milk. Whisk smooth. Now add the remaining milk and beat again. Cover the bowl with plastic wrap and allow to rest for an hour.
• Melt butter in a frying pan. When it sizzles, add teaspoonfuls of the batter in circular movements to create the mini pancakes. Turn the poffertjes around as soon as the bottom has set, using two forks.
• Serve Pancake Puffs with the best quality butter you can find and sieved powdered (icing) sugar.

DUTCH BABY PANCAKES

Steps:

• Preheat oven to 450 degrees. In a 10 inch cast iron skillet, melt the butter. Add apple slices and cook for 5 minutes until tender over medium low heat. Take 2 tablespoons of the melted butter and add it to a blender pitcher. Sprinkle cinnamon over cooking apples. Turn apples over to make sure they are getting soft on all sides. Add remaining ingredients to blender and mix until just combined. Pour batter over apples and place skillet in the oven. Cook for about 15- 17 minutes or until pancake is puffy and lightly golden. The pancake will collapse after you remove it from the oven. Dust with powdered sugar (unfortunately, I didn't realize I was out of powdered sugar until after I made this so the pancake in the photo doesn't have a pretty dusting of sugar on it.) Serve immediately.