Dutch Baby Pancake Recipe, with several variations
Dutch Baby Pancakes
|
Pancake Ingredients |
2 people |
4 people |
6 people |
8 people |
10 people |
12 people |
14 people |
|
Milk |
1/2 Cup |
1 Cup |
1 ½ Cup |
2 Cup |
2 ½ Cup |
3 Cup |
3 ½ Cup |
|
Eggs |
2 |
4 |
6 |
8 |
10 |
12 |
14 |
|
Sugar |
2 tsp |
4 tsp |
2 Tbsp |
2 Tbsp + 2 tsp |
3 Tbsp + 1 tsp |
4 Tbsp |
4 Tbsp + 2 tsp |
|
All Purpose Flour |
1/4 Cup |
1/2 Cup |
3/4 Cup |
1 Cup |
1 ¼ Cup |
1 ½ Cup |
1 ¾ Cup |
|
Vanilla |
1/4 tsp |
1/2 tsp |
3/4 tsp |
1 tsp |
1 ¼ tsp |
1 ½ tsp |
1 ¾ tsp |
|
Salt |
1/8 tsp |
1/4 tsp |
3/8 tsp |
1/2 tsp |
5/8 tsp |
3/4 tsp |
7/8 tsp |
|
Butter |
1 Tbsp |
2 Tbsp |
3 Tbsp |
4 Tbsp |
5 Tbsp |
6 Tbsp |
7 Tbsp |
Directions:
Preheat the top oven to 450° (or 500° if making more than 4). In a glass measuring cup, combine the first 6 ingredients (milk through salt) blend until smooth using the immersion blender. Set aside. Place the butter in a small cast iron skillet and keep in the 200° warm oven.
Once ready, put the skillet into the oven for a couple of minutes to get really hot (a hot pan helps the pancake to rise). Romove the skillet from the oven and swirl the butter around to coat entirely. Pour the pancake batter into the hot skillet and bake in the oven until the edges have risen and the pancake is golden brown.
*When cooking more than one pancake, measure out the batter when pouring into the skillets.
To Serve:
Using a rubber spatula unmold the pancake from the skillet onto a large circle plate. Garnish with seasonal toppings, fresh whipped cream and chicken sausage on the side.
For Variations and toppings, see below
Dutch Baby w/ Apples
Ingredients: Yield: 2 Servings
-
2-person Recipe Pancake Batter
-
½ Apple (firmer variety like Honeycrisp), peeled and thinly sliced
-
4 T. Cranberry Compote OR 1 T. Berry Sauce - warmed
-
4 t. Apple Cinnamon Curd
-
2 T. Fresh Whipped Cream
Directions:
Prep the apples the day before service. Mix ¼ C. water with 2 scoops vitamin C powder. Dip the apple slices in the mix and store in an air tight container, in the fridge.
Following the Dutch Baby Pancake recipe, pour the batter into the small pre-warmed cast iron skillet. Quickly place the apple slices into the batter like a fan. Place in the oven and cook as directed.
To Serve: Unmold the pancake and garnish w/ compote (or berry sauce), curd, whippedcream & powdered sugar. Chicken sausage on the side.
Dutch Baby w/ Rhubarb or Berry Compote
Ingredients: Yield: 2 Servings
-
2-person Recipe Pancake Batter
-
4 T. Roasted Rhubarb OR Berry Compote - warmed
-
2 t. Lemon Curd
-
2 T. Fresh Whipped Cream
To Serve:
Drizzle the curd over the pancake and top with rhubarb (or berry compote), whipped cream and a dusting of powdered sugar. Chicken sausage on the side.
