Dutch Babies II
I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon.
I love to eat these! They are warm and light, yet very filling. Great on cold mornings. This recipe is from my great grandmother. Serve with warm maple syrup and wedges of lemon.
I made this two days in a row; first day flat, second day magic! Here were my changes: Both days: 1 tsp vanilla instead of nutmeg Second day: I warmed the eggs in a glasso of hot water before using, microwaved the milk for about 20 seconds. Also I made sure the pan was real hot when I put it in(I used a 9inch round cake pan). Also, I added about 5 minutes cooking time at the end, temp turned down to 350. Other than these temperature adjustments, all ingredients were the same, and the second day it turned out so much fluffier. Coming out of the pan- such a difference. Hopefully this helps others like me who don't get the rise they are looking for.Read More
Yuck- these did NOT turn out well. I consider myself pretty proficient at cooking and baking as I used to be a professional pastry chef. I don't know if it is the specific recipe or just the whole concept, but these were heavy and fairly flavorless. I hate giving recipes less-than-enthusiastic reviews, but I tried this twice just to see if I had made some sort of error. Both turned out flat and heavy and my toddler wouldn't even it it loaded with sweet stuff on top. I added baking powder to the second batch and beat the eggs in my Kitchenaid, but even that didn't make this even in the same zip code as light....Read More
I made this two days in a row; first day flat, second day magic! Here were my changes: Both days: 1 tsp vanilla instead of nutmeg Second day: I warmed the eggs in a glasso of hot water before using, microwaved the milk for about 20 seconds. Also I made sure the pan was real hot when I put it in(I used a 9inch round cake pan). Also, I added about 5 minutes cooking time at the end, temp turned down to 350. Other than these temperature adjustments, all ingredients were the same, and the second day it turned out so much fluffier. Coming out of the pan- such a difference. Hopefully this helps others like me who don't get the rise they are looking for.
This recipe is kind of complicated and can easily be simplified... Skip the skillet business and use a 9x13 baking dish. Heat your oven to 425 F degrees. Chop 1/3 cup butter up into your baking dish and let melt in your preheated oven. Once all of the butter has melted, take baking dish out and pour in batter, DO NOT STIR OR MIX just let it be. Bake for 20-25 minutes and voila!
Take out the nutmeg and this recipe is IDENTICAL to the "Puffy Oven Pancake" recipe in the Betty Crocker cookbook - every last measurement is the same. That aside, I love these! My favorite way to make this is to peel and slice an apple, and spread the slices out on the bottom of the pan (I use a 9" pyrex pie pan, melt the butter in it in the oven). Sprinkle the apple slices with a little cinnamon and nutmeg, then pour in the batter. After it's done baking, flip it out on a plate and serve. YUM! Oh, sidenote - bake it more like 1/2 hour at 400 and it won't be so custard-y, more like a cross between eggs and a pancake.
This is critical! If anyone is having trouble getting this to raise like the reviews say it will - make sure you are not using the convection option on your oven! I can't tell you how many times I tried this recipe -and others - only to have it turn out like a regular pancake. Then I saw this hint on another website, tried it again and it worked perfectly! So be aware - NOT FOR CONVECTION !
I think what helps to make this recipe "light and fluffy" is to make sure your eggs are at room temperature. I have tried various recipes and the ones that call for room temp eggs turn out much better.
Wow, this recipe was SO good! Very impressive the way it looks when its done, too! I warmed the milk for 20 sec. in the microwave, and the eggs in a glass of hot tap water for about 2-3 minutes. I added about 1/4 tsp. vanilla, and still used a dash of nutmeg. I baked this in a non-stick oven safe pan (calphalon) and it turned out beautifully! My daughter liked hers with maple syrup, I liked mine with just butter and powdered sugar. For my husband, I sauteed some apple slices in a pan with butter, cinnamon, and a bit of brown sugar; then added apple juice and a bit of cornstarch and simmered until thick (a suggestion from another review). This was a great topping too!! I will definitely make these many times again!
Yum, this recipe is so fun! This may sound gross, but if you're looking to make a non-sweet snack, you can omit the nutmeg and top this with cheese/salami/mushrooms/etc to make sort of an eggy pizza. Sounds weird, but is actually very yummy.
I made this tonite! It was so great. I added a spoonful of sugar and a splash of vanilla to the mix before baking. It rose beautifully and took exactly the amount of time the recipe states. I topped it with plenty of powdered sugar and lemon juice. Perfect. I baked this in a glass Pyrex pie plate. Heated it in the oven in advance and melted the butter, etc. Everything turned out absolutely perfectly. I will totally make this again and again.
This is a great recipe, I had this at a restaurant and just had to make it at home, I was spending a lot going out just for this yummy dish! First time I made it, it was disgusting!! Second time I made it, it tasted just like the restaurant dish and I was very pleased and unlike reviewers complaining about the skillet, I used a non cast iron skillet and it came out amazing, skillets are OK! What I would recommend however, is going with the reviewers suggestions of placing the eggs in hot water for 2-3 minutes and warming the milk for about 20 seconds. I think this really helped it come together the second time I made it. I added a pinch of cinnamon and still used a pinch of nutmeg and vanilla. I would highly recommend using 3 eggs instead of 2 so it won't taste so floury and bake 20-25 minutes, not 12. It tasted just like the restaurant dish and I was amazed, it even baked just as it should. I like mines without the syrup or fruit and I dust it with powdered sugar and top it with fresh lemon juice. I was very impressed at how easy it was to make and I was going to give up after my second try and leave it for the pros. I'm an amateur cook and this tasted just like the professionals. Happy cooking!! Hope this review helps and it's just as satisfying for you and your family as it was for me, I'll be making this regularly and I'm gonna awe my amazing boyfriend with this dish. Enjoy!!!!!
This is identical to my great aunt's recipe, except she sprinkled the nutmeg on top. easily adjustable for how many people you have. It is also easier to put in a blender than to whisk by hand.
I tried to make this into a healthy recipe by substituting soy flour for the white flour, egg substitutes for the eggs, and soy milk for the regular milk. I had no idea what it was suppossed to look or taste like, as I have never even heard of them before. It turned out like a flat 1 in. pancake that tastes pretty gross...I was disappointed, so I decided to make the "real version." Well I stuck it in the oven and WAS very surprised to see the result. The sides rose beautifully- and it seemed magical. :) It was pretty good, not wonderful tasting. But the effect is incredible. And the household gobbled it up quite quickly. I like butter and powdered sugar myself.
I read all reviews and this is what I did. 3 eggs, 2/3 C butter, milk, and flour, tsp vanilla, pinch salt. I put a 12" Calphalon pan in oven while preheating to 425, with butter in the pan. When preheated the butter was browning. I added a sliced apple and sprinkled cinnamon on it, then dumped in the batter on top, and baked it for a scant 20 minutes. It slid right out of the pan. I served it with sugar-free maple syrup and it was delicious! What a treat, and sugar free!
I have done this one for years but I use 2ea 6” Pyrex bowls or 6” soufflé dishes and split the recipe between them. Otherwise everything is the same. I bake at 400 for about 15 minutes or until the sides have risen and browned on the top edges. I then fill the resulting little bowls with vanilla yogurt, fresh fruit, and real maple syrup. Then top it all off with toasted wheat germ, delicious and healthy.
Yuck- these did NOT turn out well. I consider myself pretty proficient at cooking and baking as I used to be a professional pastry chef. I don't know if it is the specific recipe or just the whole concept, but these were heavy and fairly flavorless. I hate giving recipes less-than-enthusiastic reviews, but I tried this twice just to see if I had made some sort of error. Both turned out flat and heavy and my toddler wouldn't even it it loaded with sweet stuff on top. I added baking powder to the second batch and beat the eggs in my Kitchenaid, but even that didn't make this even in the same zip code as light....
Yum! The first time I made these I followed the exact recipe and they were a little bland. Last night I made the batter again and added a few spoonfuls of splenda, some cinnamon, allspice, nutmeg and vanilla. This morning I put a muffin pan in the oven and made individual servings (which worked perfect for the kids) then filled them with Sauteed Apples from this site and sifted some powdered sugar over them. They were so good! A dollop of whipped cream would have been delicious! Fun recipe that looks impressive for very little work!
I've been making this for years. also called german pancakes. The weathre is a huge factor in the fluffiness, on beautiful sunny days with minimal humidity they turn out so big and bubbley and fluffy. Muggy days, flat. Doesnt depend on the ingreadients.
When you just have to have something quick for dinner, and don't have time for a run to the store, this fits the bill. With regular pantry items, you can create this really wonderful and tasty old fashioned breakfast treat and have it on the table from start to finish in under 25 minutes. I just put everything into my blender and poured into the hot pan. A very smooth batter with no lumps. Great way to get eggs into one of my kids that doesn't ordinarily eat them also.
Quick and easy, and the kids loved 'em. I served these with sauteed cinnamon apples and turkey link sausages; made for a great brunch on a snowy day!
For better batter with NO LUMPS... add the egg mixture to the flour it's much, much easier to get a smooth batter. It's the same technique you use when making a white gravy. Just add enough liquid to the flour so that it forms a soft paste, then continue adding the egg mixture a little at a time, stirring constantly until all the liquid has been incorporated. Voila! No lumps! These taste just like the Dutch Baby pancakes served at a popular breakfast place we go. I top mine with lemon juice and powdered sugar. I also used freshly ground whole wheat flour, and vanilla instead of nutmeg. You would NEVER guess these were whole wheat, they're so light and fluffy!
This was fabulous!! I made it exactly as directed.. no additions of any kind. I'm going to make it a favorite. One note.. if the cooking time is up and it hasn't risen fully, leave it in a few more minutes, watching carefully. It will puff beautifully!
This is really good. I made one with nutmeg and one with vanilla. We liked the vanilla one better. I took others suggestions and warmed the eggs and milk before mixing together. I used a 9" round cake pan and baked it in the toaster oven. Thanks for sharing Barbara!
Preheated oven to 400. In a glass measuring cup, set the eggs in warm water for 5 minutes. Put milk in a mug and heated for 10 seconds, added a splash of vanilla and the salt. Set a glass pie plate in the oven with 2 T. butter. In a medium bowl, whisked the flour. Emptied the water out of the glass measuring cup and whisked the eggs by rolling the whisk between my hands until light and somewhat fluffy. Poured the milk into the eggs and mixed. Slowly poured the milk/egg mixture into the flour while mixing with the whisk to avoid lumps. Poured it all back into the glass measuring cup. Poured the mixture into the pie plate and slid back into the oven. 18 minutes later .... perfect!
There is a trick most folks don't know. For a feather light high rise dutch baby, use nonfat or lowfat milk.The heavy fat hinders rise. ;)
We love Dutch Babies! The trick is to use a cast iron pan, make sure to pre-heat the oven (and then some) with the pan in it, and don't open the oven when it's cooking or it'll fall flat - just turn on the oven light and watch that way. We also add 1 tsp. vanilla to the mix. Yum!!
I made 3 of these for our New Year's brunch, the first as written and the others with revisions. As written I would only give this 4 stars. My revisions were to use my earthenware pie plates, slice an apple in the melted butter and lightly sprinkle that with cinnamon sugar mix. These I started at 450, reduced to 425 just until they started to puff, then reduced again to 350 and baked for 30 more minutes. There was no egginess and the apple mixture added texture and flavor. Thank you, Barbara for pointing me in the right direction.
Made this for breakfast today...........wonderful! Made it in a 9" round cake pan, next time I will spray the pan because it stuck a little to the bottom.Cooked in my advantium microwave/oven combo at 400 for around 15 minutes, then turned down to 325 due to the top getting too brown. Total time was around 20 minutes. I also melted the butter in the pan while mixing up this dish, and added sliced apples and a touch of cinnamon sugar. Definitely a keeper!
I love these things! I call it German Pancakes though, and I've never put the nutmeg in. I've tried this recipe using half whole-wheat pastry flour and it still tasted great. I like to sprinkle lemon juice over the powdered sugar. I use a glass pie pan to make this instead of a skillet.
I have made these before but never taken the time to review. These are so good. I've never had trouble with them rising. This time I used my cast iron skillet, and warmed eggs and milk. It did get fluffier than in the past. I also added vanilla just because I love it. The thing to remember is they will deflate some when you cut into them and be more pancake like in places still so good! I topped with homemade apple butter and powedered sugar.
Delicious and fun! Baked in a Pyrex pie plate and melted the butter in the pan while the oven was preheating. The butter turned brown, but did not affect the flavor. As per another reviewer, I warmed up the eggs for a few minutes in warm water and warmed the milk in the microwave for 30 seconds. I also added 1tsp of vanilla instead of nutmeg. Wow - the result was fantastic. I made it twice and it puffed up beautifully. It was delicious with a rich buttery flavor. We put powdered sugar on one and Nutella on the other. Yummy!
Very tasty- I added a little bit of cinnamon, nutmeg and vanilla. It puffed up nice and high around the edges and was like custard in the middle. We ate with jelly and some powdered sugar. I really liked that this recipe was for 2... Cute! I may try in a muffin tin next time to have small individual servings.
This is good and easy. I liked the tiny bit of nutmeg but my husband didn't. He prefers the Volcano Pancake from this website which is very similar (slightly higher proportion of eggs to milk and flour and no nutmeg) so I'll keep making that in the future, just made this one to try something different!
SOOO good! I add fresh grated nutmeg when I have it for more flavor. Also, I make it with Bobs Red Mill baking mix for my sister who needs it Gluten Free. Turns out great. No one knows it's GF.
I've been making these "big pancakes" for years, since my kids (now 41 and 37 years old) were little ones. I usually sprinkle them with fresh lemon juice when I take them out of the oven and then spread homemade strawberry or homemade raspberry jam on them and lastly sprinkle with confectioner's sugar. Yum-m-m-m-m! (orange marmalade is also tasty on them).
I make it all the time on weekends and I just love the light texture. However, when I went home for Christmas (in the US) and made it for my parents, it was a completely different thing. I guess the flour in the US has more gluten in it than flour in Japan. Anyway, I like the Japanese version better, because the US version didn't rise and tasted pretty much like a giant pancake.
I made 2 of these... The first time I followed suggestions and put sliced peeled apples in e bottom of a 9x13pan sprinkled with cinnamon then placed 2-3 tablespoons butter in the pan. I put the pan in the oven at 425 while I made the batter. I substituted 1 tsp vanilla instead of nutmeg. Once the butter was melted I poured the batter in and baked for 20 minutes. Looooooved it! The second batch I put the butter in a glass pie pan and let it melt in the oven. I made the batter then poured it in the glass pan and baked for 20 minutes. So good! It was delicious either way! I will be making these again soon
perfect for two people. serve with lemon and powdered sugar.
I maqde these and they came out well but there is not much to them for all the trouble. Won't make again
Delicious! I made mine in a pyrex pie plate ( I didn't have a big enough iron skillet). My butter burned a bit as it warmed up in the oven, but didn't make a difference in the taste, I may wait to put the butter in next time. But thanks! I topped mine with butter powdered sugar and a squeeze of lemon and it was just perfect! Thanks so much!!
This recipe is NOT complicated.. Use the iron pan, it's worth it. Follow the directions, and they turn out perfect. Just remember, if you are increasing the recipe, the butter does not need to be increased as it's just for keeping your Dutch Babies from sticking to the pan.
PLUMS! Made this on a chilly fall day up in the mountains...great breakfast! Used the tips by reviewer gooddealmeg"-- piping hot pan, eggs & milk warmed. I baked 18min at 425. Perfect rise in oven, wonderful texture to eat. I lined the bottom of my buttered skillet with (firm) PLUM slices sprinkled with cinnamon and coarse sugar. A HIT! Top with powdered sugar and a small dollop of whipped heavy cream.
AMAZING! Followed the suggestions from the 2 "Most Helpful" reviews and it came our perfectly. Will definitely make again.
Made this using the tips about warming the eggs and milk first and it turned out just like the picture. I made two, one in a glass pie pan and a second in a round cake pan, but baked them separately. Both pan versions turned out equally well. Served with a lemon wedge and powered sugar. Yum!
This is identical to a recipe I had years ago, but lost. Thanks for posting it! I love to fill the center of these with fruit. Strawberries, peaches, or blueberries are good in the summer, and warm cinnamon apples in the winter.
This is a wonderful recipe! VERY easy and delicious. Has quickly become a family favorite and a Sunday morning staple.
I made these exactly as written, but didn't have a cast iron pan so used a 10" pie plate. These were good...easy to make. Tasted like a cross between a pancake a crepe. I did warm up the milk for 30 sec in microwave and warmed eggs in hot water for 1 min. It fluffed up beautifully in the oven. I baked it for 12 min. Easier to make than pancakes, but one would have to do this a few times for a crowd.
Reminds me of childhood. My mother used to make this for special occasions. We always served them with powdered sugar and squeezed lemon on top. That was it. She would mix these up in the blender. They were super light and fluffy. So when I followed this recipe, I used my blender instead of beating it. Also it is very important to melt butter in the pan in the oven before pouring the dutch baby in.
Once I found this recipe I have made it nearly every day of the week. It's healthy and versatile enough for my picky toddlers before preschool. I top with fresh fruit, yogurt and granola. And, I know they won't be hungry. Only thing I do is double the recipe. It probably makes for a more solid pancake...but delish. I've made in the oven with apples, cinnamon and sugar I've sauteed but I just love the eggyness when done alone.
These pancakes are so close to my husbands grandmother who passed away. Not eggy at all. It's also similar as "Big Germans" by JEANIE BEAN, the only difference is the yield amount. I may also use an 8x8 baking pan if not using a cast iron;425 degree and baked it for 10-13 minutes until slightly brown and crispy. For the topping, I drizzled it with lemon icing (AR recipe by Carol) or Buttemilk syrup (another AR recipe), which by the way both were soooo good. And for those who had a problem with the sides browning first than the middle, try covering the sides with a foil and leave a 6x6 opening if using a 8x8 pan or loosely cover it with foil.
I just HAD to try them, the name is so cute!! My dutch boyfriend laughed when he heard the name, then said it tasted kinda like "eierkoeken" (which litterally means 'egg cakes') when he tasted it. It's fun to make and to eat!! Since I love it fluffy n sweet, the second time I made it I used a mixer to mix the eggs and added about 3-4 tablespoons of sugar n vanilla. It turned out so soft n fluffy for something so simple!!
This recipe is great, quick and easy. I added bananas with a little brown sugar, cinnamon and nutmeg to the butter before I poured the batter in--tastie! I also added a little vanilla to the batter as was suggested by some reviewers. I'm going to try apples next time.
This was great! I baked it in a 9" pie plate. I increased the butter to 1/2 a stick and added 1/2 cup of brown sugar to it. I didn't have nutmeg so I used 1 tsp of vanilla. I love this recipe because it is so easy!!
Wow! These were amazing! I've made them twice so far-- the first time it puffed up beautifully, but the second time it didn't. However, both times the result was DELICIOUS!!! I have a gluten-free friend staying and am going to try and make this with gluten free flour... hope it goes well!
Fantastic! My toddler twin boys couldn't eat these fast enough! I've made several variations of this and this recipe is the one we like the best. We added powered sugar and lemon-LOVED it! Thank you! I don't have a cast iron skillet (well, I do but it's still in the box), so I just used a regular cermamic baking dish and it came out great.
Love theses. I did as others said and warmed the milk and eggs. Puffed up and were so light. I served with a compote of fresh berries
Since my toddler is very picky, I decided to have her 'help' me cook. I chose this recipe because I remembered being fond of it as a child, plus it was easy for her to pour all the pre-measured ingredients into the bowl. She was fascinated with the "fluff" and ate it up! Hooray!
Very simple and easy to make. It's a lovely breakfast for the weekend. Bringing the eggs and milk up to room temperature helps a lot for making the recipe work correctly.
I ordered these at the Original Pancake house and these taste just as good. Make sure your baking pan is hot, eggs are at room temperature and these will be basically no-fail. I omitted the nutmeg (didn't have it) and added 1 tsp vanilla and 2 tsp sugar.
I make these all the time. They are so easy, so good and you can top them with whatever you want-----powdered sugar, syrup, fruit compote. I use 2 pie plates instead of a skillet. Just so you know, each pie plate serves one in my house. :) I skip the butter and use spray oil in my pie plates. Works like a charm.
Um... this didn't really work for me, just turned out like scrambled eggs, beybe I did somthing wrong...?
these are great...they are also nice if you divide the batter and make individual babies...i top mine with apples fried in butter withe brown sugar and lemon juice...i too substitute vanilla for the nutmeg
these are definitely a keeper! It took about 16 minutes to cook but lovely---just like English yorkshire pudding in a puffy pancake form. We spinkled with icing sugar and cinnamon sugar---YUM!! Oh yes--I ahve "discovered: Pam high heat professional---WHAT A DIFFERENCE You don't need to add ANY butter (real calorie saver)--or at least just BRUSH your pan if you want the taste. the high heat Pam makes these things--AND my Yorkshire puddings REALLY rise----at last PERFECTION!!!
I can't believe I haven't rated this yet. I make these for dinner when I'm too lazy to do anything special. It fools hubby every time because he thinks this is a super special meal! This recipe is absolutely perfect and ridiculously easy. We like ours nice and thin so I do them in an 8x11 pan.
I like that this is really easy to put together, but to me the taste of it is nothing to write home about. It's not like a pancake, but not like a bread, and hard to make into a sweet treat (which is what I wanted). I put cinnamon and sugar on mine. I probably won't make it again.
I made this baby for for my special someone on Valentines' Day weekend. I don't have cast iron skilet, so I used 8" round baking pan instead. It turned out beautifully! For the final touch, I topped it w/ strawberries sweetened with sugar, dusted some powdered sugar, and sprinkled toasted almonds. It look really elegant and like something you took much time to prepare. We totally gobbled it up in no time. Will definately make it again!!
I made an apple pie filling to go inside. Like others, I warmed up the eggs and milk before putting the batter together. I don't know if it made a difference, but my dutch baby turned out amazing! It was soooo easy. I'll definitely be making this again and again and again and . . . well, you get the idea.
This was great and my kids LOVED it. I doubled the recipe (except the butter - 2 T was more than enough) and made it in a 9 x 13 pan. I slightly warmed the eggs and milk together and melted the butter in the oven. Also used 1 tsp vanilla instead of nutmeg.
Wonderful, added a little sugar to it, and cut up apples and covered with cinnamon and sugar and cooked them for 5min in the skillet before pouring the batter in
Love this recipe!!! I add cinnamon and vanilla and top with melted strawberry jelly. Soooo delish. Thanks for posting!!
Just like my mom used to make! Wonderful! Perfect!
These are so yummy! One could get addicted to them. Make sure to eat it right out of the oven.
It was fine. I think my skillet may be larger than 10 inches. I had too much butter (had to toss some while I was coating the pan) and after it was all said and done, the center of my Dutch baby was really thin, almost crisp (which, judging from the pictures, is not supposed to happen). I can't give it 5 stars (we did eat the whole thing) but I can't give it less than 4 either (hey, we did eat the whole thing!) because I cooked it and let it cool & refrigerated it for a few hours before reheating it in the microwave in slices to eat. That surely changes the intended method of consuming the recipe, so I can't knock it. I'll give it another shot with more servings and less wait between when it's done and when I eat it. For the technically minded: I got a great rise out of it using cold eggs. Your pan must be HOT. If you aren't using a cast iron skillet you may not be getting the thing hot enough. Go all out, use the cast iron skillet (miserable heavy things but worth the effort) or a metal cake pan. When you add the butter IT MUST SIZZLE or the pan is NOT HOT ENOUGH. And don't sit around with the hot pan out of the oven either. Butter it, batter it, put it right back in the oven, or it's going to get too cold too fast and your oven pancake will not rise. I served ours with sliced bananas and strawberry preserves on top instead of powdered sugar. Thanks for the recipe, and I will make it again and revise this review if I find it 5-star then :)
Very yummy. This recipe was a hit. I do make it a bit bigger. 3 eggs, 2/3 cp milk, 2/3 cp flour - ect. I add vanilla and cinnamon and I bake for 22 min at 450. I also use evaporated milk since we never keep milk in the house.
I've made this several times and it always is a hit. Changes: I used 3 eggs and 3/4 c flour and vanilla. I use my cast iron pan. The tip for rising that works for me is allowing the eggs and milk to be close to room temperature.
I've made this many times and I think the best way to bake the pancake is in a cast-iron pan; even though a glass dish works, my babies didn't get as big and fluffy in them. I also prefer to double the eggs and blend everything quickly in a processor/blender.
We love this...served with any fruit in season, tinned fruit (drained) or even pie filling if you've nothing else.
Very good. I made two of them, one with strawberries and the other with apples, cinnamon, and nutmeg. Next time I'll have to use less eggs.
i added a dash cinnamon, vanilla, and about a tsp of brown sugar. i used a 10in nonstick cake pan since i dont have a cast iron pan. came out very good, and my 2 y/o loved it. i ate mine plain she had hers with bluberry syrup on the side to dip.
I've never had this before, and I LOVED it! It gets puffy and slightly crispy around the outside while staying soft and custardy in the middle. I skipped the powdered sugar and topped mine with sliced apple, cinnamon, and nutmeg. I can't wait to make this again.
We call these "crack babies"! eep, I know its awful. But they are so addicting that you will feel like a crack baby because you want more!!!!
I agree that a little sugar and vanilla would add a little something to this recipe. I used to work at a restaraunt in Las Vegas called the Keuken Dutch. They served these 3 ways. Plain with powdered sugar and lemons, cinimon apple, and bacon spread with applesauce. When they came out of the oven we would literally have to run to the table yelling "Keuken out!!! Here comes your Keuken!!!" so it would get there before it went flat. What fun!!
I first made these when I was in an 8th grade cooking class. And believe me this is a wonderful dish. I haven't thought about making these in years. I saw the recipe and it looked like the one I learned so thought about giving it a try. It turned out great and had the same great taste I remember. I went with the powdered sugar. Sometimes we use a little maple syrup or jelly or jam. These are wonderful.
Love dutch babies "oven pancakes". This kids and I always enjoy these for breakfast. So simple to make. Just throw everything in the blender and whip it up and then pour into the pans.
Great recipe. This turned out puffy & yummy. I took a hint from the sponge cake recipes, I used a blender to fluff the eggs before adding the rest of the batter ingredients into the blender. This helped the rise quite a bit in the oven and saved a lot of time.
Fun recipe! Followed another reviewers advice and "warmed" my eggs and milk and then followed the recipe. Takes a bit of time, but tasty result.
easy and delicious thank you for posting.
Very good and custardy. I did as others suggested and started with room temperature eggs and milk. Next time I might add apples on the bottom with cinnamon and sugar so when it's flipped out it looks pretty and has some additional layers of flavor. I also used vanilla and no nutmeg.
Very good recipe. You can also pour the batter into aluminum pie plates. This way you still have to preheat the oven, but you don't have to pre-heat the plates. They'll conduct the heat just fine. Then I added chopped fruit and mixed fresh berries as a topping. Mmmm. Good for a special brunch. You can also squeeze half a lemon over it along with some brown sugar and cinnamon.
These are a fun treat! to add a little fluff and texture, I whip the egg whites seperately and then fold them into the batter. We make these pancakes on special occasion mornings and top with agave nectar, home made buttermilk syrup or maple syrup...just cannot be beat!
These were absolutely some of the best dutch babies i have made. leaving the butter to melt in the pan made it a little crispy on the bottom delicious!
I have loved these since I was little - they're so delicious with fresh lemon and powdered sugar! I doubled the recipe, but still used a 10" pan, because I liked the idea of it being more dense. It still rose great, and was the perfect texture. I just had to cook it for about 16 minutes instead of 12. I also added a tbsp of granulated sugar and a tbsp of vanilla extract to the batter. Made for a yummy breakfast for me and my little boy this morning!
I love this recipe! My mother used to make it for me as a kid. I kept trying to make it for days, trying all the techniques discussed in other reviews... eggs in hot water, warmed milk, still FLAT! Suddenly, I realized, the flour in my pantry has been there for a LONG time. Being a beginner cook, I decided to try new flour, that did the trick! Puffy and fabulous! I like mine served with a little butter and warm honey. I also prefer a sprinkling of cinnamon with the nutmeg and a splash of vanilla extract in the batter recipe. So easy and so good!
I have used this same recipe for over 20 years. But... with a few adjustments, always with success. First, take the butter and put it in the skillet and stick that in the oven to heat up as the oven preheats. Mix the pancake together quickly, as the butter will melt and start to scorch if you get distracted by the newspaper, or making another pot of coffee! I throw the rest of the ingredients in the blender and just whip them up in a flash. As soon as the butter is melted and starting to turn brown in the skillet, Pull it out and pour in the mixture. It will start to set up right away, pop it back in the oven. While it's cooking I saute some apple slices in a little butter and cinnamon on the stove top. They taste great spooned over the top of the pancake. This is such a hit that one pancake really only serves 3... So if I have company, I double the recipe. And cook them in glass pie plates. YUM
I'm rating this a 5 for the delicious flavor. Like other reviewers, i substituted a little bit of cinammon for the nutmeg, and i also added about half a teaspoon of vanilla extract. I have never had a dutch baby (are these truly Dutch? i grew up in a VERY PA dutch town and never had them - delicious!) and i was looking for a recipe that used only basic ingredients since i am abroad and it is hard to find alot of the baking ingredients we use in the states. This was unique and delicious. I made the "cinammon syrup" from this site to top the dutch babies (along with powdered sugar) and they tasted amazing. Will make again - thanks!
I've never had this type of pancake before so I didn't really know what to expect. I read some of the reviews while it was baking and was afraid I might not like it but I did! I loved it actually! It was eggy so it reminds me of french toast. My five year old son loved it too and even asked for seconds. The only changes I made were using a glass pie plate (since I don't own a cast iron skillet), adding a dash of vanilla extract and maybe a couple of teaspoons of sugar to it (I didn't measure). We put maple sugar over the top since we didn't have confectioners sugar.
never had Duch babies before. They just looked so yummy so I had to try them...well I will be making them over and over...sooooooo good!!! :)
Great even with egg white substitute.
These lack flavor in my opinion but you can add topping to them. I added sy rup and nutella. I will make these again. They are easy to make and use less counter space by cooking in the oven which I appreciate in my small kitchen.