- 3 tablespoons butter
- 3 eggs
- 3/4 cup all-purpose flour
- 3/4 cup milk, heated 20 to 30 seconds in the microwave
- 1 tablespoon plus 1 teaspoon sugar
- 2 teaspoons vanilla extract
- Pinch salt
Directions
"Preheat the oven to 400 degrees F.
Place the butter in a large saute pan and place in the oven to melt.
Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.
Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve."
I zapped some apricot jam and spread it over each piece individually. It was REALLY good. It taste like a crepe but of pancake thickeness. I really liked the jam touch too. It reminded me of the crepes we got in France when we were at Epcot. Even still, there are probably about 1000 great ways to dress a Dutch Baby up -- Nutella, fresh strawberries, country store fried apples, and tons more! It will be a fun recipe to have in our repertoire.
Hope you enjoy this recipe!
For more recipes, see www.balancingbeautyandbedlam.com.
Place the butter in a large saute pan and place in the oven to melt.
Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.
Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve."
I zapped some apricot jam and spread it over each piece individually. It was REALLY good. It taste like a crepe but of pancake thickeness. I really liked the jam touch too. It reminded me of the crepes we got in France when we were at Epcot. Even still, there are probably about 1000 great ways to dress a Dutch Baby up -- Nutella, fresh strawberries, country store fried apples, and tons more! It will be a fun recipe to have in our repertoire.
Hope you enjoy this recipe!
For more recipes, see www.balancingbeautyandbedlam.com.
Oh yum! This one is going on the table tonight! Thanks for sharing!
ReplyDeleteThis sounds really good! I wonder if it would be good with raspberry jam? That's my favorite and I'm thinking it would. :)
ReplyDeleteVisiting from Tasty Tuesday,
Lizy