Dutch baby recipes?

In article ,
Serene Vannoy wrote:


I've posted this several times over the years. No apples in it, though.

Pannekoeken

Recipe By:

Serving Size: 2


Pancake:

1/2 cup Pillsbury all purpose or unbleached flour

2 Tbsp. sugar

1/4 teaspoon salt

1/2 cup milk

2 eggs (*or 1 whole egg + 1 egg white)

2 Tbsp. margarine or butter

Fruit Topping:

1/2 cup sugar

1 Tbsp. cornstarch

1/2 cup orange juice

2 Tbsp. orange-flavored liqueur or orange juice

3 cups sliced fruits and/or berries (strawberries pineapple, kiwi,

melons, banana, peaches - whatever)



Heat oven to 425?. Lightly spoon flour into measuring cup; level off.
In medium bowl, combine all pancake ingredients except margarine. Beat
with wire whisk or rotary beater until smooth. Place margarine in
9-inch (glass) pie pan; melt in 425? oven just until margarine sizzles,
2 to 4 minutes. Remove pan from oven; tilt to coat bottom with melted
margarine. Immediately pour batter into hot pan. Bake at 425? for
14-18 minutes or until puffed and golden brown. (Some margarine may
rise to the surface of pancake during baking.)

Meanwhile, in small saucepan combine 1/2 cup sugar and cornstarch; mix
well. Stir in orange juice and liqueur. Cook and stir over medium heat
5-7 minutes or until sugar dissolves and mixture thickens. Remove
pancake from oven; immediately arrange peaches and strawberries over
pancake and drizzle with orange sauce. Cut into wedges. Serve
immediately. 2-3 servings. One-third of recipe (using 2 whole eggs) is
460 calories, 145 mg cholesterol, 12 g fat.

Source: Pillsbury cookbook #159, Springtime Brunches and Parties, May
1994, page 21. *Made 5/8/94 using 1 egg white as substitute for 1 whole
egg and couldn?t detect any difference.



Notes: Pillsbury 5/94 booklet.





--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
"sf" wrote in message
news:[email protected]...
I have a glass pyrex dish but it is deep and curved. I was thinking I could
make this when John comes to visit in June. But I'm not going to buy a
special sized skillet for it and I don't use the one I have for anything but
cornbread. Don't ask why; it's a superstition of mine. John usually takes
care of cooking breakfast. He makes scrambled eggs, toast, bacon or
sausage. He likes pancakes and he'd probably enjoy this recipe but I'm not
going to buy a special pan for it. I'll just make regular pancakes (or
cornmeal griddle cakes).

Jill
 
On Mon, 25 Apr 2011 13:47:22 -0400, "jmcquown"
wrote:

Treat it like a thin souffle and it'll be fine.


--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Apr 24, 6:00?am, "jmcquown" wrote:

I have a round, Pyrex, about 9 inches in diam, about 4 inches deep,
and the sides are not straight. But I bet a straight sided
Corningware French jobber wud work well.
 
On 4/24/2011 8:03 AM, Serene Vannoy wrote:

I can't seem to get away from the powdered sugar and lemon juice. It's
very tasty! I don't have any tried and true recipe because my last batch
was 4 eggs, some flour, and enough milk to make a batter a little on the
thin side. The pan I used was a non-stick wok with a flattened bottom
cause that's all I had in this crazy place. It turned out great as
usual. Essentially, these things are pretty fool-proof. Just make sure
you get the temperature right and don't use too lightweight a pan. Good
luck!
 
On Mon, 25 Apr 2011 14:28:51 -1000, dsi1
wrote:


I think think they're called something else if they're truly savory.
To my limited knowledge, Dutch Babies are dressed with lemon and
powdered sugar at the very least.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
"jmcquown" ha scritto nel messaggio


This is cooked like Yorkshire pudding, so the pan is heated in the oven
before the batter is poured in. Glass is not appropriate. I use a cake
layer pan.
 
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