Recipe Review: Vanilla Dutch Baby

Do you watch Melissa d'Arabian's Ten Dollar Dinners on the Food Network?   I try to watch it when I can and I have tried a couple of her recipes that have turned out pretty well.  She recently featured a breakfast for dinner.  I LOVE breakfast at dinner and so do my kids.  However, I thought I would try this recipe for her Vanilla Dutch Baby out and see if my girls would like it.  Two out of three of my girls love pancakes.  The twins would eat pancakes for all three meals every day.  For their birthday, we took them to Cracker Barrel so they could have pancakes.  Right now CB is the favorite pancake place.  I have to admit, the pancakes are very good at CB.

I was very surprised at how good this Dutch Baby was.  We have never tried anything like this before.  Not only was it tasty but it was easy to make.  As much as I like pancakes, I do get tired of standing over the stove making pancake after pancake.  This was a nice treat to only have to mix, pour and cook.  In about 25 minutes, we had a fantastic breakfast.  Of course, my oldest daughter Hailey, liked it but wasn't completely sold on it.  She said it had too much of an egg taste.  Go figure!  The rest of us enjoyed ours sprinkled with powdered sugar. 

Enjoy!

Vanilla Dutch Baby (Puffed Pancake)

(from Melissa d'Arabian @ Ten Dollar Dinners)

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Ingredients

3 tablespoons butter

3 eggs

3/4 cup all-purpose flour

3/4 cup milk, heated 20 to 30 seconds in the microwave

1 tablespoon plus 1 teaspoon sugar

2 teaspoons vanilla extract

Pinch salt

Directions

Preheat the oven to 400 degrees.  Spray a large saute pan with cooking spray and place the butter in the pan and place in the oven to melt.   Meanwhile, in a blender, combine the eggs, flour, hot milk, sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform.   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 whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.

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. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve.

Linked To:

  * My Sweet and Savory - Let's Do Lunch

  * Big Bear's Wife: This Week's Craving