Author Topic: I can't remember if I posted this before or not, dutch babies? (Read 8001 times)

monster2 · « **on:** April 10, 2017, 10:53:56 PM »

Am I going to be impressed or are they mainly a vehicle for toppings?

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BonitaApplebum · « **Reply #1 on:** April 10, 2017, 11:15:11 PM »

I've never made one, but they look so yummy. I can't imagine you could go wrong.

Run Amok · « **Reply #2 on:** April 10, 2017, 11:39:40 PM »

I love them. Looooove them. But this is homey comfort breakfast made with mama's love , in this house. Not sure if that translates. But people always rave when I make them.

Suesquatch · « **Reply #3 on:** April 10, 2017, 11:49:28 PM »

witchypoo · « **Reply #4 on:** April 11, 2017, 10:08:00 AM »

mr. 'poo makes them about once a month. they're delicious.

sue, they're basically giant yorkshire puddings.

nadra24 · « **Reply #5 on:** April 11, 2017, 10:36:43 AM »

We call them german pancakes at our house and I make them about once a week. I usually just top them with maple syrup, but I also like powdered sugar with a squeeze of lemon juice or applesauce as toppings. I rarely do fruit toppings. They're so good and so easy that they are in the rotation pretty heavily.

Suesquatch · « **Reply #6 on:** April 11, 2017, 01:23:46 PM »

Quote from: witchypoo on April 11, 2017, 10:08:00 AM

mr. 'poo makes them about once a month. they're delicious.

sue, they're basically giant yorkshire puddings.

Ooh, now I recognize them!

Nadra, I call crepes German pancakes. They were a grandma - made favorite. I was about 30 when I realized we were fancy.

Run Amok · « **Reply #7 on:** April 11, 2017, 01:39:08 PM »

Yes-- I like them with powdered sugar and lemon. Super easy.

CheryG · « **Reply #8 on:** April 11, 2017, 03:05:26 PM »

Meh. I like them and make them occasionally, but waffles reign supreme in this house.

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diablita · « **Reply #9 on:** April 11, 2017, 09:55:32 PM »

delicious. I haven't made it in ages. I really should; DD would like it.

nadra24 · « **Reply #10 on:** April 12, 2017, 12:50:25 AM »

Quote from: Suesquatch on April 11, 2017, 01:23:46 PM

Ooh, now I recognize them!

Nadra, I call crepes German pancakes. They were a grandma - made favorite. I was about 30 when I realized we were fancy.

But crepes are French!

siamesedream · « **Reply #11 on:** April 12, 2017, 01:04:01 AM »

Uh-huh!

Did i read it here? Pancakes are one of the oldest dishes in human history. Cavemen made pancakes. Archaeologists found stone bottles of Mrs. Butterworth at Chauvet cave!

merigayle · « **Reply #12 on:** April 12, 2017, 06:33:12 AM »

never heard of this!

monster2 · « **Reply #13 on:** April 12, 2017, 07:04:31 AM »

Hmm, I may have to try, not sure if I should try the asparagus bacon or plain.

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Run Amok · « **Reply #14 on:** April 12, 2017, 10:56:29 AM »

definitely try plain first with powdered sugar & lemon. Then try other stuff but I think you have to know what the traditional dish is first.

witchypoo · « **Reply #15 on:** April 12, 2017, 01:01:13 PM »

mr. 'poo makes them plain and serves them with cooked apple or currant jam (his inner ~~german~~ ~~swede~~ german) demands it. but they are nice with lemon.

Dagstag v 2.0 · « **Reply #16 on:** April 12, 2017, 01:07:30 PM »

I would make this, but I am lazy. Therefore I will send SO a recipe for this and say MMMM, this would make a great weekend breakfast! Then he will make it for me.

witchypoo · « **Reply #17 on:** April 12, 2017, 02:41:13 PM »

just fyi, it's the same batter one would use for ebelskiver (which i make once in a blue moon). those are fun. but you'll need a special pan.

ihop · « **Reply #18 on:** April 13, 2017, 09:41:04 AM »

Yummy with lemon and powered sugar. My dad used to make a topping for them that had almonds and berries in the food processor - I am sure there were other ingredients too.

And waffles reign supreme in this house too. DH makes them a few times a week.

monster2 · « **Reply #19 on:** April 16, 2017, 12:03:48 PM »

It came out pretty impressive looking, I made banana fosters sauce to go with, we ate it but I am still hungry.

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Suesquatch · « **Reply #20 on:** April 16, 2017, 03:03:21 PM »

teetime · « **Reply #21 on:** April 18, 2017, 10:31:33 AM »

I am thinking these might come out pretty well, even if using gluten free flour? (They look pretty eggy and don't call for that much flour, right?)

Run Amok · « **Reply #22 on:** April 18, 2017, 11:03:36 AM »

Google seems to suggest is possible, yes.

nadra24 · « **Reply #23 on:** April 18, 2017, 11:04:29 AM »

I've made them with GF flour and the texture is not exactly the same but they still work pretty well. If I'm remembering correctly they don't puff up as much as with white flour, but still pretty tasty. My recipe is super easy to cut in half and cook in an 8x8 glass dish, so if you try it out and it doesn't work it's not like you're out a lot of ingredients. (For the full recipe using 6 eggs, I cook it in a 9x13 dish)

Heat oven to 425. While oven is heating, put 8x8 glass dish in oven to preheat. Melt 3-4 Tb butter in hot baking dish.

Meanwhile, blend together the following:
1/2 cup milk
1/2 cup flour (or GF baking mix)
3 eggs
1/4 tsp salt

Pour batter into hot baking dish. Bake 18-20 minutes until puffy.

caribougrrl · « **Reply #24 on:** April 20, 2017, 07:36:58 AM »

I usually make a gingery-peppery apple sauce to serve with them. But they are also surprisingly (not-surprisingly) good with red-eye gravy...

teetime · « **Reply #25 on:** April 26, 2017, 02:19:00 PM »

Quote from: nadra24 on April 18, 2017, 11:04:29 AM

I've made them with GF flour and the texture is not exactly the same but they still work pretty well. If I'm remembering correctly they don't puff up as much as with white flour, but still pretty tasty. My recipe is super easy to cut in half and cook in an 8x8 glass dish, so if you try it out and it doesn't work it's not like you're out a lot of ingredients. (For the full recipe using 6 eggs, I cook it in a 9x13 dish)

Heat oven to 425. While oven is heating, put 8x8 glass dish in oven to preheat. Melt 3-4 Tb butter in hot baking dish.

Meanwhile, blend together the following:
1/2 cup milk
1/2 cup flour (or GF baking mix)
3 eggs
1/4 tsp salt

Pour batter into hot baking dish. Bake 18-20 minutes until puffy.

On the weekend agenda! Quick questions ... is 3-4 Ts butter for the full or half recipe? Do you use salted butter? (Otherwise I might up that salt from 1/4 tsp.)

nadra24 · « **Reply #26 on:** April 28, 2017, 12:01:58 AM »

Quote from: teetime on April 26, 2017, 02:19:00 PM

On the weekend agenda! Quick questions ... is 3-4 Ts butter for the full or half recipe? Do you use salted butter? (Otherwise I might up that salt from 1/4 tsp.)

I meant to type 2-3 Tb for the half recipe. The full recipe calls for 6 Tb which is delicious, but I usually only use 4 Tb because I buy half sticks of butter most of the time. I use salted butter. For the half recipe, I'd start with 3 Tb and decrease next time if you think it's too much butter.

seattlegirl · « **Reply #27 on:** May 02, 2017, 09:59:14 PM »

If you come up with a 9x13" Pyrex, this cake has been a hit at potluck brunches:

http://thepioneerwoman.com/cooking/blueberry-crumb-cake/

Rochey · « **Reply #28 on:** May 12, 2017, 02:32:43 PM »

Not a snark on you SG, but I can't stand when recipe sites show pics of every. single. step. before posting the recipe and I have to scroll down several pages.

That blueberry cake looks delicious!

seattlegirl · « **Reply #29 on:** May 13, 2017, 03:45:40 PM »

Quote from: Rochey on May 12, 2017, 02:32:43 PM

Not a snark on you SG, but I can't stand when recipe sites show pics of every. single. step. before posting the recipe and I have to scroll down several pages.

That blueberry cake looks delicious!

Me too, actually! Get to the point!

(And I'd meant to post this in RG's brunch thread. Oops.)

diablita · « **Reply #30 on:** May 14, 2017, 09:30:04 PM »

oh yes, I hate that!!!

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Author Topic: I can't remember if I posted this before or not, dutch babies? (Read 8001 times)

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