Best 2 Brown Butter Dutch Baby Recipes
The brown butter Dutch baby is a delightful breakfast or brunch dish that is sure to impress. This light and fluffy pancake is cooked in a hot skillet with melted brown butter, giving it a crispy edge and a tender, custardy center. Served with your favorite toppings, such as fresh fruit, whipped cream, or maple syrup, the brown butter Dutch baby is a delicious and easy-to-make dish that is perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
APPLE-CARDAMOM BROWN-BUTTER DUTCH BABY
The batter can also be made in a blender: Mix the eggs until pale and frothy, then add the remaining ingredients and puree until smooth.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees with a 10-inch cast-iron skillet on center rack. Melt butter in a medium saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat; immediately transfer to a heatproof bowl.
- Stir together sugar and cardamom. In a large bowl, beat eggs on medium-high until pale and frothy, about 2 minutes. Add flour, salt, milk, vanilla, and 1 tablespoon cardamom sugar; beat until smooth, about 1 minute (batter will be thin).
- Carefully remove skillet from oven. Add brown butter and apple, stirring a few times to evenly coat. Spread apple into a single layer; pour batter into skillet. Bake until puffed, crisp on top, and golden brown in places, 20 to 25 minutes. Immediately sprinkle with 2 tablespoons cardamom sugar. Cut into wedges and serve, with sour cream and remaining cardamom sugar.
BROWN BUTTER DUTCH BABY
A Dutch Baby is somewhere between a custard, a crepe, and a pancake, and it couldn't be simpler to make. All the ingredients get whipped together in a blender for a super-airy texture and minimal cleanup.
Provided by Molly Baz
Categories Breakfast Brunch Butter Quick & Easy Pancake Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Melt butter in a medium cast-iron or ovenproof skillet over medium heat, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Swirl butter in skillet to coat sides of pan, then transfer half to a small bowl; set aside.
- Blend eggs, flour, milk, salt, and 1/4 cup sugar in a blender until pale and foamy, about 1 minute. Pour batter into hot skillet, then transfer to oven and bake until puffed and lightly browned, 15-20 minutes.
- Drizzle with reserved brown butter and sprinkle with remaining 1 Tbsp. sugar. Cut into wedges and serve.
Tips:
- Using a well-seasoned cast iron skillet will help ensure that your Dutch baby cooks evenly and doesn't stick.
- Make sure the butter is browned before adding the batter to the skillet. This will give the Dutch baby a rich, nutty flavor.
- Don't overmix the batter. Overmixing will make the Dutch baby tough.
- Pour the batter into the center of the skillet and then tilt the skillet to spread it out evenly.
- Bake the Dutch baby in a preheated oven for 15-20 minutes, or until it is puffed and golden brown.
- Serve the Dutch baby immediately with your favorite toppings, such as powdered sugar, fruit, or whipped cream.
Conclusion:
A Dutch baby is a delicious and easy-to-make breakfast or brunch dish. With a few simple ingredients, you can create a light and fluffy pancake that is perfect for any occasion. Whether you're serving it to a crowd or enjoying it on your own, a Dutch baby is sure to please everyone at the table.
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