Dutch Baby

My Dutch baby did not pouf the first time I made it. Then I remembered that successful Yorkshire pudding requires room temperature ingredients. So my 2nd Dutch Baby was made with ingredients at room temperature and- poof- I got plenty of pouf, even at altitude in the mountains of Colorado.

Banana Baby! Have a surplus of bananas, so sliced 4 into the hot butter (used an extra T of butter), sprinkled on about 2T turbinado sugar, left sugar out of the batter. Puffed up gorgeous, done in 18 minutes. Served with brandied cranberries left over from holidays to offset sweet bananas. Happy breakfast! Gets a rare 5 stars from here.

For my 12 cast iron skillet, this didn't make enough. I've adjusted the amounts as follows:
4 eggs
3/4 cup flour
3/4 cup milk
1 1/2 tbsp sugar
... and the rest I kept the same.

A German pancake is a regular easy main for dinner for my spouse and me. My recipe has no sugar and two eggs; adding a third egg as in this recipe gives it more poof and a bit more custard. Mixing with a whisk is easier than using a blender that requires a scrape or two to incorporate all the flour. We find the pancake comes out of the pan more easily if it's rested for a couple of minutes after it comes out of the oven: it shrinks away from the pan and doesn't collapse.

I put some apple slices with sugar and cinnamon with the butter until the apples are golden brown and then I add the batter. Then to the oven.
Pure heaven.

Whoops, added blueberries to melted butter, then added batter. Blueberries swam to the edge of the pan, and as it started to rise, blueberries started jumping overboard onto the floor of the oven. All of those sad little burnt blueberries - I'm sure I will remember them for months. Every time I turn the over on.

Out west we sometimes prefer a breakfast bread without sugar. Skip the sugar and add some diced jalapenos or green chili and at the end add some grated cheese. Super both ways

*Ingredients at room temperature.
*Heat the skillet, add the butter, let it melt, then add the batter.
*Use three eggs, 2½ tbls of butter.
*Only add sugar AFTER cooking.
*¼ tsp cinnamon and vanilla added to batter.
*The classic topping is lemon and powdered sugar.
*Whisk by hand all ingredients except the milk, until smooth, and then whisk while slowly adding the milk. More puff.
*Bread flour better for puffiness.
*I cook 20 minutes at 425 degrees, shut off the oven and let it sit 5 minutes.

I used to make these allot, but weren't as puffy as the one's at the "original: original pancake house , here in Portland, UNTIL I found a recipe that said to use BREAD flour. That recipe used 1/4 teaspoon of vanilla & cinnamon instead of nutmeg & sugar. Lemon & powder sugar for topping.

Oh, it also pre-heated skillet, tilt pan to coat pan with butter, then add batter all at once and return to oven. for 15 to 20 min, until puffed and golden brown.

It's super important to have room temperature ingredients to get that poof. Added some vanilla extract to the batter and ate it with warmed cinnamon apple slices and maple syrup. Only half the butter is necessary, 4 tbsps is overkill. It's delicious and comes together in no time at all, will definitely be repeating this.

The butter would melt, per these instructions, way before the skillet heated properly. Heat the skillet, THEN add the butter, let it melt, then add the batter.

This is similar to my Swedish grandmother's savory recipe: Sauté 4 or 5 slices of chopped bacon until crisp. Arrange in 8X8 baking pan with some of the fat spread around to coat the bottom. Place in 425 oven. Combine 1 1/2 c milk, 3/4 c flour, 4 eggs, pinch of salt in blender. Process til well combined. Pour over hot bacon and return to oven til puffed and brown, about 30 min. Great with lingonberries. Cranberry sauce is also good; kids may prefer applesauce.

Made with unsweetened coconut milk, Bob's Red Mill Gluten Free 1:1 Baking Flour, Smart Balance and a tsp of vanilla extract. Easy recipe and tasty.

Since my waffle iron died this has become the go-to Sunday brunch for my wife and I. My only change to date is a little shot of Sonoma Syrup's vanilla crush. Using bread or high gluten flour seems to give better results also. The last five minutes at 300 degrees seemed a waste of effort - my oven barely drops 10 degrees in 5 minutes. I cook 20 minutes at 425 degrees, shut off the oven and let it sit 5 minutes while I set the table. Perfect every time.

A+
Used stoneware pie plate. Worked beautifully. Put pie plate in cold oven with butter until hit 425 & butter slightly sizzling.
Poured in batter.
Baked at 425 for 18min then turned oven off & let it sit in there another 6min! (Turned off oven when getting very brown on the top edge & didn't want it to burn.)
Served with maple syrup & powdered sugar.
Oven pancakes have such great flavor & texture bc of the high egg/low flour ratio. Much preffer to griddled pancakes.