Dutch Baby Pancakes, 5/9/13 - KATV - Breaking News, Weather and Razorback Sports

Dutch Baby Pancakes, 5/9/13

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Tandra Watkins

Pastry Chef

Ashley's @ The Capital Hotel 

 

Batter

2 tablespoons unsalted butter, melted

3 eggs, room temperature

½ cup milk

½ cup all-purpose flour

1 teaspoon vanilla extract

1 teaspoon grated orange zest

½ teaspoon salt

 

  1. Preheat the oven 425°F
  2. In a mixing bowl with a whisk attachment beat the eggs on medium speed and then mix in the milk, vanilla, and orange zest. Slowly add the flour, the 2 tablespoons of melted butter, and the salt. Mix until smooth, the batter should not be lumpy.
  3. Place small gratin dishes on a baking tray and place 1 teaspoon of butter in each one. Put the tray in the oven to heat up the dishes and melt the butter. Once the butter is hot and bubbly, about 4 minutes, immediately divide the batter between each of the dishes.
  4. Bake for 12-14 minutes, or until puffed and lightly browned.

 

Filling

2 cups of fresh berries, tossed in 2 tablespoons of sugar and 1 tablespoon of Grand Marnier.

Sweetened whipped cream

Maple syrup

 

Divide the berries between the pancakes and add a dollop of whipped cream and drizzle with the maple syrup

 

 

Other filling options:

Peaches with cinnamon and whipped cream

Stewed apples and ice cream

Roasted figs with honey, mascarpone cheese and toasted hazelnuts

 

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