Blender Dutch Babies 4.000

Goran Kosanovic for The Washington Post

Mar 6, 2018

These puffy, eggy pancakes are about the most versatile, quick and easy things you can make in a skillet -- and if you don't have the 8-inch skillets called for here, you can bake all the batter in a single 9- or 10-inch ovenproof skillet, or use a pie plate.

Here, the batter is barely sweetened and flavored, with optional toppings that work for breakfast and dessert.

The eggs need to be close to room temperature order to maximize their rise in the oven; see the quick technique for this, below.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • For the pancakes
  • 3 large eggs
  • 3 tablespoons unsalted butter
  • 3/4 cup flour
  • 3/4 cup whole milk
  • 1 to 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • For the optional filling
  • 1 cup frozen cherries, preferably tart
  • 1 heaping tablespoon granulated sugar
  • For the optional topping (your choice, or a mix)
  • Plain Greek yogurt
  • Pumpkin seeds (pepitas)
  • Maple syrup
  • Toasted slivered almonds
  • Granola
  • Confectioners' sugar

Directions

For the pancakes: Preheat the oven to 425 degrees. Place the eggs in a bowl of warm tap water for 5 minutes, or until they are close to room temperature.

Divide the butter between two 8-inch cast-iron or ovenproof skillets; transfer to the oven. Watch closely so the butter melts, but do not let it brown or burn.

Beat the eggs in a blender on medium-high speed for 5 seconds, until frothy, then add the flour, milk, granulated sugar (to taste), salt and vanilla extract. Blend on low speed to incorporate, then blend on medium-high for 5 seconds.

Remove the hot pans from the oven and swirl the melted butter so it coats the sides. Immediately pour in the batter, dividing it evenly between the pans; bake (middle rack) for 13 to 15 minutes, until puffed and golden brown at the edges, which should curve and rise above the rim. Turn off the oven, and let them sit there for 5 minutes. This will help the pancakes keep their structure.

Meanwhile, make the optional filling: Combine the frozen cherries and granulated sugar in a small saucepan; cook over low heat for about 10 minutes, or until juices coat the back of a spoon. Turn off the heat.

Use a thin spatula to dislodge the Dutch babies from their pans; they should slide out. Cut into halves or wedges. Top each portion with some of the stewed cherries and an optional topping or two, if desired. Serve right away.

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Recipe Source

Adapted from "The Minimalist Kitchen: The Practical Art of Making More With Less," by Melissa Coleman (Oxmoor House, April 2018).

Tested by Bonnie S. Benwick.

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