Vanilla Dutch Baby (Puffed Pancake)
If you have approximately 30 minutes to spend in the kitchen, Vanilla Dutch Baby (Puffed Pancake) might be a great lacto ovo vegetarian recipe to try. For 52 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 253 calories, 8g of protein, and 13g of fat each. It works well as a very affordable side dish. A mixture of milk, eggs, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. 13 people were impressed by this recipe. It is brought to you by Foodnetwork. With a spoonacular score of 28%, this dish is not so awesome. If you like this recipe, you might also like recipes such as Dutch Baby Pancake, Dutch Baby Pancake, and Dutch Baby Pancake.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
3 tablespoons butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
Pinch salt
1 tablespoon sugar
2 teaspoons pure vanilla extract
Equipment:
oven
frying pan
blender
whisk
cutting board
wire rack
spatula
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 400 degrees F. Put the butter in a large, ovenproof, nonstick saute pan and place in the oven. Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.) Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes. Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
4. Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute.
5. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
6. Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend.
7. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
8. Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
Nutrition Information:
covered percent of daily need
