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


Peanut Butter Pancakes

Peanut Butter Pancakes

pb pancakes

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.