Friday, January 28, 2011
These are a delicious alternative to regular pancakes. The number of eggs in the batter makes it a high protein breakfast that will keep you full until lunch. Baking the Dutch Babies in muffin pans makes them less time consuming than flipping pancakes. Dutch Babies are sometimes called Oven Puffed Pancakes or German Pancakes.
1 cup milk
1 cup flour
1/4 cup melted butter
1 Teaspoon Vanilla
1. Preheat oven to 400ºF.
2. Blend all the ingredients together until smooth. I use a blender.
3. Grease your muffin tins generously.
4. Fill each cup about ¾ full, makes about 18 Dutch Babies.
5. Bake for 15 minutes, or until puffy and lightly golden on top.
6. Don’t panic when they deflate slightly as you remove them from the oven.
7. Use a butter knife to pop them out of the pan.
8. Fill the beautiful dimple on top with any of the variations below.
Whipped cream, blackberries and lemon zest
Whipped cream and peaches (replace vanilla extract with almond extract)
Whipped cream and raspberries (replace vanilla extract with almond extract)
Lemon curd, whipped cream and blueberries
Whipped cream and strawberries
Greek yogurt, walnuts and honey
Maple syrup, toasted pecans and sliced bananas
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
Posted by L. Schnable Kaldor at 6:56 PM