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We discovered this when we were in NICU and the nurses used it for our baby. We bought one and use it often to help her fall asleep. You set the volume and the length of time and just let it sshhh for you!
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Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet. I finish sweet pancakes with lemon juice and a good coating of powdered sugar, and savory pancakes with grated cheese, vegetables and/or ham or bacon, and fresh herbs. Eat immediately; these pancakes are best hot from the oven.
I think I understand your point. If concerned about calories, you can try some lower fat adjustments but the results will not be quite the same. I have used 2 egg whites for 1 egg, low fat or non fat milk for whole milk or in recipes calling for oil, use applesauce. Other ideas can be found online.
Just made these this morning. Yum!! I was a fan of your old recipe and this was definitely easier and better sized for my now bigger family. I made them with half whole sprouted spelt flour which gave them a nice nutty flavor and then topped with spinach, cheese, eggs and bacon! Thanks for all you do Deb!!!
Made this as written for lunch today in a 3 quart au gratin Le Creuset (size 36, oval, enameled cast iron). Used the 3 tbsp of butter option and a good amount of fresh cracked pepper in the batter. Finished with chopped fresh spinach and a good grating of a hard aged Gouda. Delicious!
So glad to see that you said 2-4 servings. In my household it is only 2 servings.
We are not big eaters but these are so light and delicious, and my sons are large.
I often make two consecutively, but have never put 2 pans in the oven at the same time. How do think this would affect the baking time?
In the summer I sometimes saute peaches before pouring in the batter, or add sauted peaches on top. Very nice.
I sometimes make a Bananas Foster version by slicing a banana or two into the skillet with lots of butter, brown sugar, and some dark rum, and cooking them down until I have a nice flat surface of glazed fruit over which I pour the batter. It is YUM.
So so easy and delicious. I did a 10 inch and 4 inch pan with this recipe. The bigger one savoury with mozzarella, cheddar, parsley and a fried egg. The smaller one with apple cooked with brown sugar and cinnamon and drizzled with dulce de leche. Will absolutely make again.
So easy and yummy! Last weekend, we were running low on eggs and I made the recipe with 3 eggs instead of the suggested 4. This weekend, I returned to the recipe and used all 4 eggs, but surprisingly found that I preferred the texture of just 3 instead. We made ours with a little lemon zest in the batter, plus a splash lemon juice and a dusting of powdered sugar on top. Thank you as always for your incredible and reliable recipes, Deb! I love little more than a quick and cozy recipe on the weekends. :)
This recipe worked beautifully. I actually used a ruler to find the perfect vessels before cooking to make sure they would bake correctly. It was worth it because mixing the ingredients was so simple and would have hated it to be ruined w the wrong size pan out of laziness to check the size (used two different snapped 9 in oven proof vessels).
I subbed cassava flour, bc i was curious to see what would happen. Definitely not a true dutch baby, but still- buttery, eggy, deliciousness. I put some ham and cheese and salad greens on it for a bachelor dinner.
This is one of our weekend favourites! Easy recipe for little ones to learn and a great way to sneak some eggs into a picky eater. We like the custardy thickness of this recipe, but my husband prefers the lightness of the original from the book.
Loved the savory version so much I had to make the sweet one a few days later. Added 1/2 tablespoon sugar and 1./2 teaspoon vanilla extract to the batter, and topped with powdered sugar, lemon juice & strawberries. Another hit!
I love Dutch Baby pancakes. And over the years I have also tweaked my recipes. I agree with your 2 suggestions for success. But I would definitely add eggs and milk at room temperature. For me that make a huge difference in puff. Will give your version a try.
Absolutely amazingly yummy and easy. I made one big savory one for the adults, and topped with Parmesan and what I had in the garden- kale, chives, dill, parsley, tomato, husband added ham, and 2 individual ones for my boys, added a pinch of monk fruit sweetener to batter, lemon zest, then kids topped with granulated sugar and Nutella. This is now a Sunday ritual.
Great recipe! I was thrilled to not have to use a blender or food processor. Turned out perfectly. I used almond milk and three, instead of four eggs, and I got rumples galore! Also the hubs was quite impressed!
Thank you so much for this recipe! It has become our house pancake during the pandemic and I make it for breakfast at least once a week. Today I even whisked it together while holding my sobbing toddler in one arm (they had some concerns about juice accessibility). I appreciated that is a manageable recipe that delights us every time.
We love German oven baked pancakes. I find free range eggs make for the billowiest pancakes. When fresh berries are unavailable we saut sliced apples or peaches in butter, for a topping. Special occasions call for whipped cream.
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