Indulge in the perfect balance of sweet and tart with our enticing recipe for raspberry rhubarb dutch baby pancake. This delightful dish combines the juicy sweetness of raspberries and the tangy zest of rhubarb, nestled in a cloud-like pancake that puffs up majestically in the oven. Whether you're looking for a special brunch or a delightful dessert, this recipe will tantalize your taste buds and leave you craving more.
Here are our top 4 tried and tested recipes!
RASPBERRY-RHUBARB DUTCH BABY PANCAKE
Topped with ricotta cheese and fruit, this pretty oven-baked pancake makes a special breakfast or brunch.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. In medium bowl, beat flour, milk, eggs and vanilla with wire whisk until combined.
- In 9 1/2-inch glass deep-dish pie plate, melt butter in oven. Using oven mitts, carefully tilt pie plate to coat bottom with melted butter. Slowly pour batter into hot plate. Bake 18 to 20 minutes or until puffed and deep golden brown (do not underbake).
- Meanwhile, in small bowl, mix cheese and powdered sugar; set aside. In 1-quart saucepan, cook and stir rhubarb, granulated sugar, water and cornstarch over medium-low heat until rhubarb is tender, about 4 minutes. Cool slightly. Stir in raspberries.
- Remove pancake from oven. Carefully spread cheese filling over bottom of pancake. Cut into quarters. If necessary, run spatula under pancake to loosen. Top with fruit filling.
Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 190 mg, Fat 2, Fiber 3 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 21 g, TransFat 0 g
VANILLA DUTCH BABY (PUFFED PANCAKE)
Provided by Melissa d'Arabian : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Put the butter in a large, ovenproof, nonstick saute pan and place in the oven.
- Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.)
- 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 pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
- 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. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board.
PEACHY DUTCH PANCAKE
After my daughter attended a slumber party, she raved about a Dutch pancake they had for breakfast. She asked her friend's mom for the recipe so we could make it at home. This is my version.-Carol Rogers, Tipton, IA
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place butter in a 13x9-in. baking dish. Place in oven 3-4 minutes or until butter is melted; carefully swirl to coat bottom and sides of dish. Carefully add peaches; return to oven for 3-4 minutes or until bubbly., Meanwhile, in a large bowl, whisk eggs until frothy. Add milk and extract. Whisk in flour, sugar and salt. Pour into hot baking dish. Bake 10-12 minutes or until puffed and sides are golden brown., Remove from oven; serve immediately with preserves and syrup., To Make Ahead:Prepare pancake batter as directed. Refrigerate, covered, several hours or overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Prepare baking dish as directed. Whisk batter until blended; pour into hot baking dish. Bake, as directed, until puffed and sides are golden brown.
Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 7g protein.
RASPBERRY AND RHUBARB PARFAITS
Tart rhubarb and ripe raspberries are layered with granola and honey vanilla yogurt for a heavenly breakfast parfait that starts the day off right.
Provided by Brooke Lark
Categories Breakfast
Time 15m
Yield 4
Number Of Ingredients 11
Steps:
- In 8-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes, stirring occasionally, until softened. Remove from heat. Stir in raspberries, agave nectar, vanilla, cinnamon and lime juice. Set aside to cool.
- Into each of 4 parfait cups or glasses, scoop 1 container of yogurt. Top each with 1/2 cup raspberry- rhubarb mixture and 1/4 cup granola. Garnish each with lime slice and mint leaves. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
Tips:
- For the best results, use fresh raspberries and rhubarb. If using frozen fruit, thaw it completely before using.
- If you don't have a blender, you can mash the raspberries and rhubarb by hand.
- Be careful not to overmix the batter. Overmixing can make the pancake tough.
- Cook the pancake over medium heat. If the heat is too high, the pancake will brown too quickly and the inside will be raw.
- Serve the pancake immediately with your favorite toppings, such as maple syrup, whipped cream, or fresh berries.
Conclusion:
This raspberry rhubarb Dutch baby pancake is a delicious and easy-to-make breakfast or brunch recipe. It's perfect for a special occasion or a lazy weekend morning. With its fluffy texture, tart filling, and sweet topping, this pancake is sure to be a hit with everyone who tries it. So next time you're looking for a new pancake recipe, give this one a try!
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