Dutch Baby Pancakes

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My friend, Susan, introduced me to these versatile breakfast treats. This oven pancake, which is more like a popover, has many names, like Dutch Baby, German Pancake, Dutch Pancake, or Dutch Puff. I like making them because they are easy and adaptable. You can add any fruit (fresh or frozen) or topping you like (although, I don’t think citrus fruit would be good). I have made Dutch Babies with apples (sprinkled with cinnamon), blueberries, cherries, cream cheese, strawberries, and pears. My favorite is made with frozen cherries and dotted with cream cheese. My oldest son’s favorite is made with strawberries. They are also perfectly fine just plain. Dust with powdered sugar and serve with syrup.

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Dutch Baby Pancakes

3 eggs
1/2 cup milk
1/2 cup flour
1/4 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons butter
fruit, fresh or frozen, sliced if necessary (about 1/4 to 1/2 cup), optional
powdered sugar
syrup

Preheat oven to 425 degrees F.

Blend all the ingredients except the butter (and fruit topping) in a blender until smooth. Alternatively, whisk ingredients together in a large bowl until smooth. You will have a very wet batter.

Once the oven is preheated, place the 2 tablespoons butter in a cast iron skillet and place in the oven until melted. Pull the skillet out of the oven and add the batter. Don’t overdo it. Sprinkle your fruit (or other toppings) evenly over the batter. I’m using strawberries and cream cheese (on half) for this one.

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Bake for 25 minutes until puffed and deeply golden. Sprinkle with powdered sugar and serve immediately.

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Here are some pictures of other Dutch Baby Pancakes I have made:

Pears (with cream cheese on half):

Pictures 3238

Apples with cinnamon:

Dutch Pancake 2 - sm

Cherries and cream cheese:

Dutch Pancake - sm

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Sour Cream Waffles

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I have a problem. I have too much sour cream in my fridge. Publix had a buy-one-get-one free special on sour cream. With that special and coupons, I got the two 16 ounce cartons of sour cream for 7 cents each. I couldn’t pass up that deal, even though I already had some sour cream at home. Now I’m looking for ways to use all that sour cream (besides dips). This recipe is wonderful. These are possibly the best waffles I have ever made. Even the super, mega picky tween liked them. Win!

Sour Cream Waffles

1 egg
1 cup sour cream
1/2 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Preheat your waffle iron.

Meanwhile, in a large mixing bowl, whisk the egg, sour cream, milk, melted butter, and vanilla. In a separate bowl, mix together the dry ingredients. Gently whisk the dry ingredients into the sour cream mixture until smooth.

Use the batter to prepare waffles according to your waffle iron’s manufacturer’s directions. I recommend spraying the waffle iron with nonstick spray (do this even if your waffle iron has a nonstick surface).


Peanut Butter Pancakes

Peanut Butter Pancakes

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From May 30, 2006:  I made these peanut butter pancakes for breakfast yesterday morning.  My boys didn’t like them, but I thought they were really good.  Very light and fluffy.  I subbed in a 1/2 cup of whole wheat flour and added 3 T. of wheat germ.  I also added at least a 1/4 cup more milk to thin out the batter.  I will probably leave the salt out next time since one of my hubby’s complaints was that the pancakes were kind of salty.

Peanut Butter Pancakes

1 1/4 cups flour
2 1/2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 egg
1/4 cup smooth peanut butter
oil

Sift together flour, sugar, baking powder and salt.

In a blender blend milk with egg and peanut butter for about 10 to 15 seconds.  Add to dry ingredients and beat just until well moistened.

Lightly oil hot griddle.  Spoon batter by 1/4 cupfuls onto griddle.  Cook until golden brown on both sides.


Pumpkin Pancakes

Pumpkin Pancakes

From September 21, 2008:  I made these pumpkin pancakes for breakfast this morning.  Perfect for a crisp Fall morning (all of a sudden, it has gone from Summer to Fall) .  I subbed in 3/4 cups of whole wheat flour for 3/4 cup of all-purpose with good results.  I had to add a little bit more milk to thin the mixture.  I served them with maple syrup and sprinkled chopped pecans on top. I thought they were pretty tasty.  The hubby and kid thought they were just okay (they are not always happy about deviation from the norm).  Canned pumpkin is your best best to use for these pancakes (and othe pumpkin dishes, like muffins and breads).  Homemade pumpkin puree tends to be way too watery and not as flavorful as canned.

Pumpkin Pancakes

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
 
In a separate bowl, mix together the milk, pumpkin, egg,oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt,stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.