Best German Baby Recipes

GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (205°C).
• Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.
• Preheat an oven-safe skillet over medium-high heat for 3-4 minutes. Melt the butter in the skillet. Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes. The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack.
• Serve warm with powdered sugar and sliced strawberries.
• Enjoy!

DUTCH BABY (AKA: GERMAN PANCAKE OR PUFF PANCAKE)

Steps:

• Preheat the oven to 450°F Beat eggs with a wire whip until well aerated. Add milk and whip again. Add salt and flour and stir with a fork, until just blended.
• Meanwhile, melt butter in a cast-iron skillet or a 8 x 8 baking dish with at least 2" sides. Run butter all over the pan bottom and up the sides so pancake can climb!
• Bake for 15 minutes. Serve with butter, syrup and powdered sugar. It is also good when sprinkled with a little lemon juice or topped with fruit (blueberries, sliced peaches, sliced apples or mixed berries).
• *Can be doubled and baked in a 9 x 13 pan with 2" sides.

GERMAN PANCAKE (ALSO CALLED DUTCH BABY)

Steps:

• Preheat the oven to 425 degrees F and put a cast iron skillet (if using) into the oven to heat up.
• After about 15 - 20 minutes (or longer if your oven is slow), the skillet should be hot. Add the butter to the skillet and return it to the oven. If you're using a cake pan, add the butter to the cake pan and put it into the oven.
• Add 3 eggs and the sugar to blender and blend on low speed for 1 minute. The eggs should be light colored and bubbly. Then add the flour and milk and blend for 10 seconds, until evenly mixed.
• Take the skillet or cake pan out of the oven and make sure the butter has completely melted, with a baster spread the butter over the entire surface of the pan. Pour the batter into the hot skillet or pan and scatter the fruit on top of the batter if using.
• Bake at 425 degrees F for 18 - 22 minutes, or until the sides and middle have puffed up and browned.
• Serve with fresh fruit and a lemon slice and powdered sugar or maple syrup.

GERMAN BABY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place butter in a 10 inch cast iron skillet and heat the skillet in oven.
• Beat eggs at high speed with an electric mixer. Slowly add the milk and flour.
• Pour batter into hot skillet. Return skillet to oven and bake for 20 minutes. It will rise like a souffle, then fall when taken out of oven. Lightly dust with powdered sugar and serve.

DUTCH BABY/ GERMAN PANCAKE

Steps:

• Preheat oven to 400.
• melt butter or margarine in 9 inch pie plate
• mix all other ingredients.
• pour mixture into plate with th melted butter.
• bake 45minutes.
• cut into slices you desire, I generally do 4 pieces.
• serve and enjoy.

BREAKFAST PUFF (AKA GERMAN PANCAKE/ DUTCH BABY)

Steps:

• 1. Preheat oven to 425°F. Put butter in a 9x13" baking pan, then place in oven to melt.
• 2. Prep the apples, if using.
• 3. Remove pan from oven, spread bottom with apple chunks, if using, and then sprinkle with cinnamon. If not using apples, sprinkle the bottom of the pan with cinnamon.
• 4. If using apples, place pan back into oven. If not, set pan aside until batter is ready.
• 5. In a large mixing bowl, whisk eggs, sugar, salt, extracts & lemon flavor well. Whisk in milk, and then flour. Whisk until most lumps are gone ( a few are fine.)
• 6. Pour batter into the baking pan. Bake about 25 minutes, until whole thing is nicely browned. It will be puffed up while in the oven, and then fall when it is taken out. Note: I have easily doubled the recipe before and successfully baked two 9x13" baking pans at the same time, next to each other on the same rack of my oven.
• 7. Cut unto 8 pieces, and serve with lemon curd and blueberries. Note: a little lemon curd goes a long way on these. Refrigerate leftovers, and warm for a bit in the microwave before serving. Still delicious!

LINDY'S GLUTEN-FREE DUTCH BABY (GERMAN PANCAKE OR PUFF PANCAKE)

Steps:

• Preheat oven to 450 degrees.
• Beat eggs until well aerated. Add milk and beat again. Add salt and flours and beat on low, just until blended (I usually use a blender).
• Meanwhile, put butter into a 9 x 13 baking dish, or divide it into two round cake pans, or two large cast iron skillets and place in the preheated oven to melt the butter and heat the pan(s). Tip pans to spread butter evenly.
• Pour batter into the warm pan(s), top with fruit, if you want to add some and place in the oven. Bake for 15 minutes.

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.

GERMAN SAUERKRAUT W/ BACON SAUSAGE & BABY BACK RIB

Steps:

• 1. You are going to love this one pot wonder. You can use a lot less than I did, but I made enough for at least 2 days. Remove the thin membrane from the back side of the ribs, then season with spices of your choice. I used my special blend of https://www.justapinch.com/recipes/sauce-spread/sauce-spread-rub/rose-marys-spice-blend-for-meats.html?p=1 posted here.
• 2. Preheat oven to 350 degrees F. Add the ribs to a large skillet or roasting pan with the curved bone side down, and roast for 45 minutes, then turn over and roast for an additional 30 minutes.
• 3. After ribs are cooled enough to handle, using a sharp knife cut ribs into two bone pieces or serving size as desired.
• 4. Add bacon to a large skillet and cook until almost crisp tender, then remove from skillet.
• 5. Brown the smoked sausage in same skillet as bacon using some of the rendered fat from bacon. Remove and cut into smaller pieces, and set aside.
• 6. Saute the onions, peppers, garlic & apples in same skillet till crisp tender. Then combine with sauerkraut, and add brown sugar and stir to mix. NOTE YOU MAY ALSO CHOOSE TO ADD THE RAW FRUIT AND VEGGIES TO THE KRAUT WITHOUT COOKING FIRST SINCE IT WILL COOK IN THE OVEN FOR A LONG TIME ANYWAY. Which ever method you prefer.
• 7. Drain sauerkraut if desired. I prefer to leave some of the liquid and pour into a large bowl. Add the chopped pieces of bacon. Brown the sausage links in the same skillet.
• 8. Cut the sausages into smaller bite size pieces, and add to kraut mixture, add in the brown sugar and caraway seed if not already added.
• 9. Stir to mix together. Add potatoes at this point if there is room in your pot, or cook potatoes separately as I chose to do.
• 10. Add a hearty layer of the Kraut mixture to the bottom of the large skillet, ten top with a layer of the ribs, or add all of the ribs as I did, and then top with the remaining kraut mixture. Pour in the apple cider, cover with a tight fitting lid or foil and place in preheated oven & cook for 2 1/2 hours, or until mixture is almost tender.
• 11. Remove lid and continue to cook for an additional 1/2 hour or so. Remove from oven and serve as desired. With Potatoes and a crusty Bread or what ever you choose.
• 12. Your family is going to love you for making this comforting and tasty dish. A bit of work but well worth your efforts.

BABY TARTS OF BLUE CHEESE (GERMAN AND VEGETARIAN)

Steps:

• Roll pastry to the thickness of a coin. Cut six 12-cm (5-in) rounds & fit into six 10-cm (4-in) tartlet tins or Yorkshire pudding tins. Press the dough rounds well into the sides to make sure they come up beyond the tin edges to allow for shrinkage.
• Line tart cases w/foil, fill w/baking beans or dried lentils & chill for 20 minutes.
• Saute leeks in oil for 5 min till softened & set aside to cool. Preheat oven to Gas Mark 6 (200C or 400F).
• Bake tart cases for 10 minutes. Then remove foil & beans (or lentils) & bake for another 5 minutes. Reduce oven temp to Gas Mark 4 (180C or 350F).
• Divide leeks + sauerkraut among the tart cases, drop in the crumbled or diced cheese & sprinkle w/the caraway or cumin seeds.
• Beat the egg, yolks + milk & pour into the tarts, forking the mixtures to distribute well.
• Return to the oven & bake for 20 min till risen & golden brown. Cool slightly b4 removing from the tins & serve warm.

GERMAN BABY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place butter in a 10 inch cast iron skillet and heat the skillet in oven. Beat eggs at high speed with an electric mixer. Slowly add the milk and flour. Pour batter into hot skillet. Return skillet to oven and bake for 20 minutes. It will rise like a souffle, then fall when taken out of oven. Lightly dust with powdered sugar and serve.