Best 5 Dutch Baby Pancake With Strawberry Almond Compote Recipes
For those seeking a delightful breakfast or brunch dish, look no further than the Dutch baby pancake. This delectable creation is a cross between a pancake and a popover, boasting a crispy exterior and a soft, fluffy interior. Its versatility allows for countless flavor combinations, making it a culinary canvas for your creativity. Among the most popular pairings is the strawberry almond compote, a vibrant and flavorful accompaniment that complements the pancake perfectly. With its tantalizing aroma and captivating presentation, the Dutch baby pancake with strawberry almond compote is sure to impress your taste buds and become a cherished recipe in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
DUTCH BABY PANCAKE WITH STRAWBERRY-ALMOND COMPOTE
Pannekoeken, or Dutch baked pancakes, are a treat in my husband's family. You can also try this recipe with vanilla extract, blueberries and lemon peel. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Time 35m
Yield 6 servings (3 cups topping).
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Place butter in a 9-in. pie plate. Place in oven for 4-5 minutes or until butter is melted; carefully swirl to coat evenly. , Meanwhile, in a large bowl, whisk eggs, milk, orange zest and extract until blended. Whisk in flour, sugar and salt. Pour into hot pie plate. Bake 20-25 minutes or until puffed and sides are golden brown and crisp., In a small bowl, combine topping ingredients. Remove pancake from oven; serve immediately with topping.
Nutrition Facts : Calories 252 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 245mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
STRAWBERRY DUTCH BABY PANCAKE
Impress your brunch guests with this puffy oven pancake, filled with sweet strawberries.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Generously grease 13x9-inch (3-quart) glass baking dish or pan. In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add baking mix all at once; stir vigorously about 1 minute or until mixture forms a ball. Remove from heat.
- With spoon, beat in eggs, 2 at a time, until dough is smooth and glossy after each addition. Spread in pan (do not spread up sides).
- Bake uncovered 30 to 35 minutes or until puffed and dry in center. Immediately after baking, spread pie filling over pancake. Cut into rectangles. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 61 g, Cholesterol 120 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 37 g, TransFat 1 g
CLASSIC DUTCH BABY
The next time your crew craves pancakes, serve something new and exciting: a Dutch baby. This baked pancake requires whirring a few basic ingredients in a blender, pouring the batter into a piping-hot skillet, and baking for 20 minutes (no need to flip). After it poofs up into a show-worthy display, serve with fresh fruit, whipped cream, and warm maple syrup.
Provided by Greg Lofts
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
- Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
- Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with yogurt, fruit, and syrup.
CHEF JOHN'S DUTCH BABIES
I've always been fascinated by how many different breakfast foods you can create using just milk, eggs, and flour; and this is one of the more interesting examples. Especially considering the unusual, and borderline disturbing name. Sometimes called German pancakes, these have very little to do with Germany, and nothing to do with the Dutch. Apparently they were invented by German immigrants who were referred to as Dutch.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Blend milk, flour, eggs, vanilla extract, and salt together in a blender until batter is smooth.
- Melt clarified butter in a 10-inch cast-iron skillet over high heat until bubbling; pour batter into the center of the skillet.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 16.5 g, Cholesterol 175 mg, Fat 17.1 g, Fiber 0.4 g, Protein 7.8 g, SaturatedFat 9.5 g, Sodium 235.6 mg, Sugar 4.2 g
DUTCH BABY PANCAKE
On the breakfast table in just 25 minutes, our Dutch Baby Pancakes are baked to puffy, golden-brown perfection. Sprinkle with powdered sugar and serve immediately.
Provided by Cheri Liefeld
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Place butter in 10- to 12-inch ovenproof skillet; place in oven to melt.
- In small bowl, beat eggs, milk, lemon peel and almond extract with whisk. Add flour; mix until batter is smooth. Pour into hot skillet.
- Bake 20 minutes or until pancake is puffed and brown.
- Squeeze juice from quartered lemon over top of pancake; sprinkle with powdered sugar. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Choose the right pan: A 10-inch cast iron skillet is ideal for making Dutch baby pancakes. It retains heat evenly and creates a crispy crust.
- Preheat the pan: Before adding the batter, make sure the pan is very hot. This will help the pancake rise and cook evenly.
- Use room temperature ingredients: This will help the batter to mix smoothly and evenly.
- Don't overmix the batter: Overmixing the batter will make the pancake tough. Mix just until the ingredients are combined.
- Pour the batter into the hot pan: Pour the batter into the hot pan and immediately place it in the oven. This will help the pancake to rise and cook evenly.
- Don't open the oven door: Opening the oven door during baking will cause the pancake to fall. Resist the urge to peek!
- Serve immediately: Dutch baby pancakes are best served immediately after they are cooked. They will start to deflate as they cool.
Conclusion:
Dutch baby pancakes are a delicious and easy-to-make breakfast or brunch dish. They are perfect for special occasions or a lazy weekend morning. With a few simple tips, you can make perfect Dutch baby pancakes every time. So next time you're looking for a unique and tasty breakfast option, give Dutch baby pancakes a try!
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