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Weekend Breakfast – Dutch Babies
The recipe for these puffed pancakes is alarmingly simple, and once you find out how easy they are to prepare, don’t be surprised if they become a staple in your breakfast repertoire.
By Khalilah Ramdene
By Khalilah Ramdene
Among the many things one desires in a breakfast, ease would have to be on the top of the list. Now sometimes, labor intensive recipes like croissants or finicky ones, like an eggy souffle are worth the trouble, but the recipes that come together with no trouble at all and produce such satisfying results are truly the gems of the kitchen. Dutch babies definitely get sorted into that category. In fact, this recipe for these puffed pancakes is alarmingly simple, and once you find out how easy they are to prepare, don’t be surprised if they become a staple in your breakfast repertoire.
The batter for these puffed pancakes is made in the blender and consists of things you almost always have on hand in the house. From the prep to the table, you’ll be serving these dutch babies in 20 minutes flat.
| Dutch Babies |
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Recipe type: Breakfast
Author:
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
The classic puffy pancake we all love and know as Dutch Babies
Ingredients
- 1 cup flour
- 1 cup milk
- 4 eggs
- 1 tsp vanilla extract
- 1 tbsp sugar
- tsp salt
- 4 tsp melted butter, divided
Instructions
- Preheat oven to 475º
- To make batter, in a blender, add flour, milk, eggs, vanilla, sugar and salt and blend thoroughly Scrape down sides of the blender if necessary to insure all flour is incorporated. Batter will be loose
- Melt 4 tsp of butter and place 1 tsp in each of 4 ramekins (or melt 1 tbsp of butter and place in an oven-proof 8” skillet)
- With a pastry brush, spread the melted butter around the inside of the ramekins or skillet
- Divide batter among ramekins or pour into skillet. Bake (with ramekins on the baking sheet) for 12-15 minutes until nicely puffed and browned
- Remove from the oven. The puff will begin to deflate, so serve immediately. Drizzle a little fresh lemon juice and a dusting of powdered sugar onto each puff or a berry coulis. If made in a skillet, cut into 4 wedges, transfer to plates, garnish as desired and serve
Notes
The cooking time on this dish will vary, but the end result should be slightly eggy
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6 Responses to Weekend Breakfast – Dutch Babies
Leave a Reply
Jana Banana
January 21, 2012 at 11:36 am
This is officially going on my breakfast table tomorrow
Ellie
January 21, 2012 at 5:45 pm
When you put this pastry in a pan and bake it, you will get pancakes who are spooky, they begin to flop in the pan, because of the amount of eggs in it. (fun with kids)
BTW if you want to make this really ‘Dutch’, you don’t put sugar or vanilla in the pastry but afterwards on it. Keeps it more crispy. Jam or Sugar syrup is also delicious.
Khalilah Ramdene
January 21, 2012 at 6:39 pm
Very right on leaving the sugar & vanilla out for an authentic experience! Sometimes just a dusting of powdered sugar and a spritz of lemon is all you need. Thanks for reading Ellie and Jana and Happy Cooking!
Vicki E
February 1, 2012 at 10:34 am
I just love your site – I got your Facebook post & just had to try it. I spread the word about the post/site & have had friends try it & they all loved it. You guys ROCK!! I turned the leftover Dutch Baby into a French Fruit Tart that was SOOOO good. Just look at how pretty she turned out! ;) http://watching-what-i-eat.blogspot.com/2012/01/dutch-baby-pancakes-such-simple-easy.html
Pingback: Individual Dutch Babies with Orange Zest | Ma Petite Maison Verte
Khalilah Ramdene
February 18, 2012 at 7:31 am
The great thing about this recipe is you can use it as a template. Continue to experiment with flavors till you hit on something that strikes home. Happy Cooking!