Jun 14 # 1 of 8
2 ounces butter
1 cup milk
1 cup flour
1. Heat oven to 425.
2. Cut butter in half and put one pat each in two 8-inch round cake pans and put in the oven to melt- watch carefully, and take out when melted.
3. Blend the eggs and milk, then slowly add flour in a blender.
4. Pour half of the batter into each pan.
5. Return the pans to the oven and bake for 15 minutes until they're puffed up very high and firm with golden brown edges.
6. Serve by sprinkling with powdered sugar and squeezing half a lemon over each dutch baby or just maple syrup.
Jun 14 # 2 of 8
1 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
1 tablespoon granulated sugar or honey
4 tablespoons unsalted butter
1. Mix flour, salt and milk well.
2. Add sugar then eggs one at a time, beating well after each addition.
3. Can do by hand or use a stand mixer.
4. Melt butter in the oven in an ovenproof baking dish or cast iron pan.
5. When butter is completely melted and pan is hot, Pour in batter and bake at 425 for 25 minutes.
6. Serve with maple syrup, jam or powdered sugar with a squeeze of lemon.
Jun 14 # 3 of 8
* 3 eggs
* 1/2 cup all-purpose flour
* 1/2 tsp. salt
* 1/2 cup milk
* 2 tbs. melted butter
* 1 tbs. lemon juice
* 1 1/2 pts. strawberries, washed and hulled, or use other fruit
* confectioners' sugar
* dairy sour cream or whipped cream, optional
Preheat oven to 450°. Whisk eggs until blended. Stir flour and salt together; add with milk to flour mixture. Stir in melted butter. Pour into greased 9" skillet with oven-proof handle. Bake on bottom shelf of the preheated oven 20 minutes. Reduce oven temperature to 350°. Prick shell in several places with fork; bake 10 minutes longer. Remove Dutch baby from oven; sprinkle with lemon juice then fill with strawberries; sprinkle with confectioners' sugar. Cut in wedges; top with dollop of sour cream, if desired. Serve hot. Serves 6.
It would be delish with cherry pie filling and whipped cream as well.
Jun 14 # 4 of 8
German Pancakes - Dutch Babies
Makes 4 to 6 servings.
6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar
Makes 2 to 4 servings.
3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly squeezed lemon juice
Powdered or confectioners sugar
Preheat oven to 450 degrees F. NOTE: It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet), in the oven until hot and sizzling. While pan is heating, prepare your batter.
NOTE: Use a shallow pan, not more than 3 inches deep (pie pans, cast-iron skillets, oven-proof fry pans, baking dishes, paella pans). Like I said before, I prefer using a cast-iron skillet or pan because it acts as a heat reservoir, retaining the heat and distributing it evenly.
In a large bowl, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
Using a pot holder, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.
Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center).
Remove from oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate.
To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately. For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar.
Jun 14 # 5 of 8
4 ounces good-quality semisweet chocolate, finely chopped
Few grains salt
1/2 cup heavy cream
2 eggs, graded "large"
2 Tbsp. granulated sugar
Grated zest 1 lemon
1 tsp. vanilla
Dash of salt
1/2 cup milk
1/2 cup flour
2 Tbsp. unsalted butter, cut into thin slices
Warm chocolate sauce
Barely sweetened whipped cream
Yield: Generous 3/4 cup
If you have all of your ingredients prepared and together, you can put together the sauce while the pancake bakes?or several days ahead of time. Either way, combine finely chopped chocolate and salt in small heatproof bowl. In small saucepan over low heat, heat heavy cream until very hot, stirring occasionally; remove from heat. Pour hot cream over chocolate. Let stand for a minute or two, then stir or whisk gently until smooth. (If necessary, place bowl over simmering water on low heat?water should not touch bottom of bowl?and stir frequently just until smooth. Remove from heat and hot water.)
If sauce is being made while pancake bakes, pour into small pitcher; let stand at room temperature until serving time. If made ahead, cool sauce briefly, then chill, covering tightly when cold. To reheat, scrape sauce into small heatproof bowl. Place over simmering water on low heat?water should not touch bottom of bowl?and stir often until melted and warm. Alternatively, scrape cold sauce into microwaveable container. Microwave at 50% (medium) power for short intervals, stirring thoroughly between each, just until sauce is warm.
2 to 4 servings
Preheat oven to 400 OR 425 degrees F (see recipe introduction). In medium bowl, combine eggs, sugar, lemon zest, vanilla, and salt. With fork, beat just until combined. Gradually beat in milk until mixture is blended.
All at once, add flour. With fork (or using a large whisk), beat until flour is mixed in. The batter will be thin and should contain a number of small lumps (like pancake batter). Do not overbeat; this batter doesn't need a lot of air beaten into it. Set aside briefly.
Place butter slices in 12-inch diameter ovenproof frying pan. Place pan over medium heat. Melt butter, swirling pan so melted butter coats entire pan bottom. Allow melted butter to become very hot, swirling pan occasionally. Turn off the heat under the pan.
All at once, pour batter into hot butter. Batter may not cover entire pan bottom?OK. It will spread by itself during baking. Quickly place frying pan into preheated oven.
Bake for 13 to 15 minutes. Don't peek at this too often as it bakes. I have not found it necessary to turn the pan back-to-front halfway during baking time with this recipe, as the finished pancake will be uneven in height and browning anyway. The only thing you need to be careful about during baking is serious overbrowning, especially along the outer edges of the pancake.
The pancake is done when it is puffy and has risen. The edges will rise high and be browner than the top or bottom; browning will likely be uneven on top of the pancake. Using pot holders, CAREFULLY remove from oven (the pan will be very hot). Cut and serve immediately, passing warm chocolate sauce and whipped cream so everyone can top their slice as they wish.