Best 2 Chef Johns Dutch Babies Recipes

Indulge in the culinary delight of Dutch babies, a versatile and delectable dish that tantalizes taste buds with its oven-baked, puffy goodness. Originating in Germany, these delectable treats, also known as German pancakes or Bismarck, have captivated hearts worldwide with their irresistible charm. Our collection of recipes offers a delightful array of sweet and savory Dutch baby variations, ensuring an unforgettable gastronomic experience for every palate. From the classic simplicity of a plain Dutch baby to the decadent indulgence of a bacon-cheddar Dutch baby, our recipes cater to diverse preferences. For those with a sweet tooth, we present a delectable blueberry Dutch baby, bursting with juicy berries and a hint of citrus zest. If you seek a savory sensation, our roasted vegetable Dutch baby, teeming with colorful veggies, will surely satisfy. And for a truly unique twist, our recipe for a Dutch baby with smoked salmon and asparagus promises an explosion of flavors that will leave you craving more. Embark on a culinary journey and discover the endless possibilities of Dutch babies, a versatile dish that promises to delight and amaze with every bite.

Here are our top 2 tried and tested recipes!

CHEF JOHN'S BLUEBERRY DUTCH BABY

Chef John's Blueberry Dutch Baby image

You're in for a huge treat with this blueberry studded baked pancake--it's rich and satisfying but surprisingly light tasting. The true magic of a Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center. This version is not only gorgeous and delicious, but it's fun and simple to make! There's no sugar in the batter, so all the sweetness comes from the berries and the powdered sugar. For a sweeter version, serve with maple syrup like regular blueberry pancakes.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes

Time 35m

Yield 2

Number Of Ingredients 11

Ingredients

½ cup packed all-purpose flour
¼ teaspoon fine salt
¼ teaspoon pure vanilla extract
3 large eggs, at room temperature
⅔ cup milk, at room temperature
3 tablespoons clarified butter, melted
⅓ cup fresh blueberries, or more to taste
1 tablespoon unsalted butter, melted
½ Meyer lemon, juiced
2 tablespoons powdered sugar, or to taste
2 tablespoons maple syrup, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
Cut in wedges to serve and drizzle with maple syrup.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 55.6 g, Cholesterol 346.6 mg, Fat 32.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 18 g, Sodium 556.1 mg, Sugar 26.1 g

CHEF JOHN'S DUTCH BABIES

Chef John's Dutch Babies image

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

Ingredients

⅔ cup milk, room temperature
½ cup packed all-purpose flour
3 large eggs, room temperature
¼ teaspoon vanilla extract
¼ teaspoon salt
3 tablespoons clarified butter
1 tablespoon butter
½ Meyer lemon, juiced
1 tablespoon confectioners' sugar, or to taste

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

Tips:

Make sure your oven is preheated to 425°F before you start cooking. This will help the Dutch baby rise quickly and evenly.
Use a large, heavy skillet that is oven-safe. This will help distribute the heat evenly and prevent the Dutch baby from burning.
Don't overmix the batter. Overmixing will make the Dutch baby tough.
Pour the batter into the hot skillet immediately after mixing. This will help the Dutch baby start rising right away.
Bake the Dutch baby for 15-20 minutes, or until it is golden brown and puffed up.
Serve the Dutch baby immediately with your favorite toppings. Some popular toppings include butter, syrup, powdered sugar, fruit, and whipped cream.

Conclusion:

Dutch babies are a delicious and easy-to-make breakfast or brunch option. They are perfect for a lazy weekend morning or a special occasion. With a few simple ingredients and a little bit of time, you can create a Dutch baby that is sure to impress your family and friends.