Best 5 German Baby Recipes
**Experience the Delightful German Baby: A Journey of Three Unique Recipes**
Indulge in the culinary artistry of the German Baby, a delectable dish that has captivated taste buds for centuries. This versatile dish, also known as Dutch Baby or German Pancake, transcends the boundaries of breakfast, brunch, and dessert. Embark on a culinary adventure as we present three distinctive recipes that showcase the multifaceted nature of the German Baby. From the classic simplicity of the Traditional German Baby to the sweet indulgence of the Apple-Cinnamon German Baby and the savory satisfaction of the Spinach and Feta German Baby, each recipe promises a unique gustatory experience. Prepare to tantalize your taste buds with this iconic dish, effortlessly prepared yet bursting with flavor.
DUTCH BABY (AKA: GERMAN PANCAKE OR PUFF PANCAKE)
My sister Daralyn introduced this recipe to our family soon after she was married. Her recipe evolved from a favorite breakfast, to our families standard birthday breakfast. When served for a birthday we add candles and a round of "Happy Birthday" but it tastes just as good without those to amenities!
Provided by Likkel
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 450°F Beat eggs with a wire whip until well aerated. Add milk and whip again. Add salt and flour and stir with a fork, until just blended.
- Meanwhile, melt butter in a cast-iron skillet or a 8 x 8 baking dish with at least 2" sides. Run butter all over the pan bottom and up the sides so pancake can climb!
- Bake for 15 minutes. Serve with butter, syrup and powdered sugar. It is also good when sprinkled with a little lemon juice or topped with fruit (blueberries, sliced peaches, sliced apples or mixed berries).
- *Can be doubled and baked in a 9 x 13 pan with 2" sides.
Nutrition Facts : Calories 310.9, Fat 15.4, SaturatedFat 7.4, Cholesterol 302.8, Sodium 478.4, Carbohydrate 27.2, Fiber 0.8, Sugar 0.4, Protein 14.7
GERMAN PANCAKE (ALSO CALLED DUTCH BABY)
The German pancake, also called Dutch Baby, is like a crepe crossed with a popover. It's ridiculously easy to make (the batter is made in under 2 minutes in a blender) and is always a crowd pleaser. Watching the pancake puff up before your very eyes is always entertaining. You can add fresh fruit to the batter, add it on top after baking ,or go crazy and do both! Then you have the option of topping it with the more traditional squeeze of fresh lemon juice and powdered sugar or simply drizzle on the maple syrup, for the syrup lovers.
Provided by patriciamercer84
Categories Breakfast
Time 23m
Yield 1 pancake, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F and put a cast iron skillet (if using) into the oven to heat up.
- After about 15 - 20 minutes (or longer if your oven is slow), the skillet should be hot. Add the butter to the skillet and return it to the oven. If you're using a cake pan, add the butter to the cake pan and put it into the oven.
- Add 3 eggs and the sugar to blender and blend on low speed for 1 minute. The eggs should be light colored and bubbly. Then add the flour and milk and blend for 10 seconds, until evenly mixed.
- Take the skillet or cake pan out of the oven and make sure the butter has completely melted, with a baster spread the butter over the entire surface of the pan. Pour the batter into the hot skillet or pan and scatter the fruit on top of the batter if using.
- Bake at 425 degrees F for 18 - 22 minutes, or until the sides and middle have puffed up and browned.
- Serve with fresh fruit and a lemon slice and powdered sugar or maple syrup.
GERMAN BABY
Quick, easy and delicious. Serve with lemon wedges, warm maple syrup and jam.
Provided by Shirley Smith
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place butter in a 10 inch cast iron skillet and heat the skillet in oven.
- Beat eggs at high speed with an electric mixer. Slowly add the milk and flour.
- Pour batter into hot skillet. Return skillet to oven and bake for 20 minutes. It will rise like a souffle, then fall when taken out of oven. Lightly dust with powdered sugar and serve.
Nutrition Facts : Calories 555.9 calories, Carbohydrate 48 g, Cholesterol 347.3 mg, Fat 32.7 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 18.1 g, Sodium 307 mg, Sugar 12.2 g
DUTCH BABY/ GERMAN PANCAKE
Make and share this Dutch Baby/ German Pancake recipe from Food.com.
Provided by appetizerqueen
Categories Breakfast
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- melt butter or margarine in 9 inch pie plate
- mix all other ingredients.
- pour mixture into plate with th melted butter.
- bake 45minutes.
- cut into slices you desire, I generally do 4 pieces.
- serve and enjoy.
BABY TARTS OF BLUE CHEESE (GERMAN AND VEGETARIAN)
This recipe from *Modern German Food* by Roz Denny sounds so good to me. Roz said "These tarts make a light simple lunch w/a mixed green salad or an unusual starter. Using a blue-veined soft cheese such a blue brie works best. This is ideal for vegetarians." The pic was stunning & I favor this as a starter course as I'm not sure I could limit myself to 1 tart when served as an entree. (Time does not include the 20 min chill time). *Enjoy* !
Provided by twissis
Categories Lunch/Snacks
Time 1h10m
Yield 6 Tartlets, 6 serving(s)
Number Of Ingredients 10
Steps:
- Roll pastry to the thickness of a coin. Cut six 12-cm (5-in) rounds & fit into six 10-cm (4-in) tartlet tins or Yorkshire pudding tins. Press the dough rounds well into the sides to make sure they come up beyond the tin edges to allow for shrinkage.
- Line tart cases w/foil, fill w/baking beans or dried lentils & chill for 20 minutes.
- Saute leeks in oil for 5 min till softened & set aside to cool. Preheat oven to Gas Mark 6 (200C or 400F).
- Bake tart cases for 10 minutes. Then remove foil & beans (or lentils) & bake for another 5 minutes. Reduce oven temp to Gas Mark 4 (180C or 350F).
- Divide leeks + sauerkraut among the tart cases, drop in the crumbled or diced cheese & sprinkle w/the caraway or cumin seeds.
- Beat the egg, yolks + milk & pour into the tarts, forking the mixtures to distribute well.
- Return to the oven & bake for 20 min till risen & golden brown. Cool slightly b4 removing from the tins & serve warm.
Nutrition Facts : Calories 667.8, Fat 46.1, SaturatedFat 16.2, Cholesterol 123.1, Sodium 1570.4, Carbohydrate 46.3, Fiber 5.9, Sugar 3, Protein 18.1
Tips:
- Choose the right apples: Use firm, tart apples such as Granny Smith, Braeburn, or Honeycrisp. These apples hold their shape well and provide a nice contrast to the sweet custard.
- Don't overmix the batter: Overmixing the batter will result in a tough, gummy pancake. Mix just until the ingredients are combined.
- Use a well-seasoned cast iron skillet: A well-seasoned cast iron skillet will help to prevent the pancakes from sticking. If you don't have a cast iron skillet, you can use a non-stick skillet.
- Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help to prevent them from burning. Cook for 2-3 minutes per side, or until golden brown.
- Serve the pancakes immediately: German pancakes are best served immediately, while they are still warm and fluffy.
Conclusion:
German pancakes are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a crowd and can be served with a variety of toppings, such as fresh fruit, whipped cream, or maple syrup. With a few simple tips, you can make perfect German pancakes every time.
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