I love oven pancakes. They seem special and out of the ordinary, but so easy and simple to make. Over the holidays we had family staying with us and I whipped up these puffed, buttery, light and airy delights. You know what makes this recipe? It’s the vanilla! Good quality vanilla. You’ll taste the difference. Madagascar/rum vanilla extract was the perfect buttery companion to these dutch babies. My favorite is that no syrup is needed. Just squeeze a little lemon over the top and dust with some powdered sugar and maybe some fresh fruit and you're good to go!
INGREDIENTS: -2 cups milk -4 eggs -2 teaspoon Madagascar?rum Vanillapura extract -1 1/3 cups all-purpose flour -4 Tablespoons granulated sugar -1/2 cup butter ( I think you could get away with ¼ cup and be fine) -1 lemon and powdered sugar (for garnish)
INSTRUCTIONS: -Place 1/2 cup butter in a 9×13 heavy glass baking dish. -Set baking dish (with butter) in the oven and preheat to 400 degrees. -In a blender, combine milk, eggs, vanilla, flour, and granulated sugar. -When the butter is completely melted (before it browns or burns, though!), pour the batter over a metal spoon into the baking dish. -Cook 20-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown. -Remove from oven. Squeeze the juice of one lemon over the top and dust generously with powdered sugar. -Serve immediately!
If you are wondering what a German Pancake a.k.a Dutch Baby is, it is an oven baked pancake – which is a cross between the actual pancake and a popover, that rises beautifully and results in a rich pancake. The beauty of this pancake is that there is no leavening added such as baking powder and baking soda, and this rises from the fat in the egg. Also, it is very easy to make, because all you need is a whisk and it saves time making individual pancakes. Try it this weekend topped with homemade lemon curd and fresh blueberries. YUM!
3 tablespoons butter
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon plus 1 teaspoon sugar
2 teaspoons Madagascar Vanillapura extract
1 teaspoon sugar
1/2 teaspoon fresh lemon zest
2 tablespoons confectioners' sugar
Preheat the oven to 400 degrees F.
Place the butter in a large saute pan and place in the oven to melt.
Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, Madagascar Vanillapura extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: 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 whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.
While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.
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.
Top with your favorite homemade lemon curd and fresh blueberries