Recipe of the Week: Breakfast Baby Dutch Babies

Photo Credit Randolph Graham

From Chef Randy: Dutch baby pancakes, sometimes called German pancakes or Dutch puffs, are a hybrid of pancake, crepe, and popover — all in one skillet. I like to pour the batter into a mini-muffin pan and serve them like popovers as opposed to puffy pancakes.

Your friends and family will smile when you bring these to the breakfast table. Think of each mini-popover as a bite of sweet dessert after a satisfying dinner.

 

Ingredients:

4 large eggs

1 cup milk

1 teaspoon sugar

1/2 teaspoon kosher salt

1 cup flour

1/4 cup butter (melted)

21 ounce can cherry pie filling (such as Duncan Hines)

 

Directions:

Preheat oven to 425 degrees.  

Pour (in this order) eggs, milk, sugar, salt, and flour into a blender. Blend until smooth – about 12 seconds. Scrape down sides of blender if necessary. Set aside.

Brush melted butter into each of the 24 cups in a mini-muffin baking pan. Fill cups to within ¼-inch of the rim of each cup. Place pan on the middle rack of the oven and bake for about 18 minutes, or until well browned. Remove from oven.

Loosen the baby Dutch babies from the pan using a knife and small spoon. Make a cut in the top of each Dutch baby and place a small spoonful of cherry pie filling into the center (one cherry each plus filling). Serve immediately.

Batter Variations:

  • Mix ¼ cup finely chopped fresh herbs into the batter.
  • Add ground spices like cinnamon, allspice, ginger and nutmeg to the batter.
  • Mix in 1/2 teaspoon vanilla or almond extract.
  • Add 1/4 cup creme fraiche or sour cream to the batter for a tangy flavor.
  • Lightly mash 1/4 cup raspberries or blackberries and swirl them into the batter.
  • Mix 1/4 chocolate chips into the batter.

Topping Variations:

  • Top with fresh berries, maple syrup, a squeeze of fresh lemon juice and a generous dusting of powdered sugar
  • Top finished with slices of avocado, dollops of warmed salsa and a fried egg.
  • Top with apple slices sauteed in cinnamon and butter and finish with a dusting of powdered sugar.
  • Drizzle finished pancake with salted caramel syrup.
  • Top with yogurt whipped with honey, fresh fruit and clusters of granola.

 

Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.

Visit his author’s page on Amazon for culinary inspiration!  

 

 


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