Best Roller Coaster Breakfast Dutch Pancake Recipes

DUTCH PANCAKES

Dutch Pancakes image

My family moved here from Holland just before I was born. These pancakes, a little thicker and eggier than a crepe, are eaten in our family for breakfast or for dinner. Serve rolled and topped with real maple syrup, fried apples, jam, or sugar. Leftovers are good eaten cold.

Provided by Cathy Wiechert

Time 1h35m

Yield 8

Number Of Ingredients 6

Ingredients

6 large eggs
1 ¾ cups all-purpose flour, or as needed
1 ¼ cups milk, or more as needed
1 tablespoon white sugar
1 tablespoon vegetable oil
1 tablespoon unsalted butter, or more as needed

Steps:

Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.

Nutrition Facts : Calories 206 calories, Carbohydrate 24.5 g, Cholesterol 146.4 mg, Fat 7.9 g, Fiber 0.7 g, Protein 8.8 g, SaturatedFat 2.9 g, Sodium 68.9 mg, Sugar 3.7 g

DUTCH BABY

Dutch Baby image

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.

Provided by Florence Fabricant

Categories easy, quick, pancakes, dessert

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 7

Ingredients

3 eggs
1/2 cup flour
1/2 cup milk
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Syrup, preserves, confectioners' sugar or cinnamon sugar

Steps:

Preheat oven to 425 degrees.
Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

ROLLER COASTER BREAKFAST ( DUTCH PANCAKE )

Roller Coaster Breakfast ( Dutch Pancake ) image

This is a fun breakfast treat for the kids! Something like a large piece of french toast that looks like a roller coaster. It is also a fun thing for us adults too!!!

Provided by Rick B2

Categories Breakfast

Time 43m

Yield 2-3 serving(s)

Number Of Ingredients 6

Ingredients

6 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
2 tablespoons melted butter
1/4 cup powdered sugar

Steps:

Preheat oven to 450 degrees F.
Put a buttered 9 x 13 baking pan into your freezer.
In a bowl, beat eggs with a fork and slowly add flour (beat well).
Add salt, milk and melted butter (mix well).
Remove pan from freezer.
Pour mixture into cold pan and bake at 450 degrees F for 18 minutes- turn oven down to 350 degrees F and bake for another 10 minutes.
The baking mixture will start to brown fairly quickly- that is ok- Don't be tempted to shorten either baking times!
The end result will be dark golden brown and a big surprise for the kids!
Let cool for a few minutes and then lightly dust with powdered sugar- cut into serving pieces and top with butter and syrup.

Nutrition Facts : Calories 686.2, Fat 31.5, SaturatedFat 14.8, Cholesterol 682.1, Sodium 934.3, Carbohydrate 69.5, Fiber 1.7, Sugar 16, Protein 29.4

CLASSIC DUTCH BABY

Classic Dutch Baby image

The next time your crew craves pancakes, serve something new and exciting: a Dutch baby. This baked pancake requires whirring a few basic ingredients in a blender, pouring the batter into a piping-hot skillet, and baking for 20 minutes (no need to flip). After it poofs up into a show-worthy display, serve with fresh fruit, whipped cream, and warm maple syrup.

Provided by Greg Lofts

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Time 30m

Number Of Ingredients 8

Ingredients

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.