Blender Dutch Babies

Serves 4 to 6.

Note: These puffy, eggy pancakes are about the most versatile, quick and easy things you can make in a skillet — and if you don’t have the 8-inch skillets called for here, you can bake all the batter in a single 9- or 10-inch ovenproof skillet, or use a pie plate. Here, the batter is barely sweetened and flavored, with optional toppings that work for breakfast and dessert. The eggs need to be close to room temperature in order to maximize their rise in the oven; see the quick technique for this, below. Adapted from “The Minimalist Kitchen: The Practical Art of Making More With Less,” by Melissa Coleman.

For the pancakes:

• 3 eggs

• 3 tbsp. unsalted butter

• 3/4 c. flour

• 3/4 c. whole milk

• 1 to 2 tbsp. granulated sugar

•1/2 tsp. kosher salt

• 1/2 tsp. vanilla extract

For the optional filling:

• 1 c. frozen cherries, preferably tart

• 1 heaping tbsp. granulated sugar

For the optional topping (your choice, or a mix):

• Plain Greek yogurt

• Pumpkin seeds (pepitas)

• Maple syrup

• Toasted slivered almonds

• Granola

• Powdered sugar

Directions

For the pancakes: Preheat the oven to 425 degrees. Place the eggs in a bowl of warm tap water for 5 minutes, or until they are close to room temperature.

Divide the butter between 2 (8-inch) cast-iron or ovenproof skillets; transfer to the oven. Watch closely so the butter melts, but do not let it brown or burn.

Beat the eggs in a blender on medium-high speed for 5 seconds, until frothy, then add the flour, milk, granulated sugar (to taste), salt and vanilla extract. Blend on low speed to incorporate, then blend on medium-high for 5 seconds.

Remove the hot pans from the oven and swirl the melted butter so it coats the sides. Immediately pour in the batter, dividing it evenly between the pans; bake (middle rack) for 13 to 15 minutes, until puffed and golden brown at the edges, which should curve and rise above the rim. Turn off the oven, and let them sit there for 5 minutes. This will help the pancakes keep their structure.

Meanwhile, make the optional filling: Combine the frozen cherries and granulated sugar in a small saucepan; cook over low heat for about 10 minutes, or until juices coat the back of a spoon. Turn off the heat.

Use a thin spatula to dislodge the Dutch babies from their pans; they should slide out. Cut into halves or wedges. Top each portion with some of the stewed cherries and an optional topping or two, if desired. Serve right away.

Nutrition information per 6 servings (without optional filling or topping):

Calories 170 Fat 9 g Sodium 140 mg

Carbohydrates 16 g Saturated fat 5 g Total sugars 4 g

Protein 6 g Cholesterol 110 mg Dietary fiber 0 g

 

Cauliflower Jalapeño Dutch Baby

Serves 2 to 3.

Note: This is a delightfully eggy way to upgrade a salad or veggie bowl. Feel free to use olive oil instead of butter. To bring eggs to room temperature, place them (whole, in the shell) in a bowl of warm tap water for 5 minutes. From Bonnie S. Benwick.

• 2 c. white or green cauliflower florets

• 2 tbsp. unsalted butter (may substitute olive oil)

• 2 eggs, at room temperature (see Note)

• 1/2 c. flour

• 2 tbsp. harissa

• 1/2 c. regular or low-fat milk

• Pinch kosher salt

• 1 medium jalapeño pepper, seeded and minced

• Fresh, crunchy sprouts, such as a store-bought mix of lentils, green peas, adzuki beans

• Handful cilantro leaves

• Extra-virgin olive oil, for drizzling, optional

Directions

To blanch the cauliflower: Prepare a bowl of water and ice cubes. Bring a saucepan of water to a boil over high heat. Add the cauliflower florets and cook/blanch for about 30 seconds, then immediately drain and transfer to the water bath to cool. Pat dry before using.

To prepare the pancake: Preheat the oven to 425 degrees.

Place the butter in an 8-inch cast-iron or ovenproof skillet; transfer to the oven. Watch closely so the butter melts, but do not let it brown or burn.

Beat the eggs in a blender on medium-high speed for 5 seconds until frothy, then add the flour, harissa, milk and salt. Blend on low speed to incorporate, then blend on medium-high for 5 seconds to form a smooth batter.

Remove the hot pan from the oven and swirl the melted butter so it coats the sides. Immediately pour in the batter; bake (middle rack) for 13 to 15 minutes, until puffed and golden brown at the edges, which should curve and rise above the rim. Turn off the oven, and let sit for 5 minutes. This will help the pancake keep its structure.

Meanwhile, toss together the blanched cauliflower florets, jalapeño, sprouts and cilantro in a bowl.

As soon as you remove the Dutch baby from the oven, top with cauliflower mixture, then drizzle with the oil, if desired. Use a thin spatula to dislodge the pancake; it should slide right out. Serve right away.

Nutrition information per each of 3 servings (with low-fat milk):

Calories 290 Fat 15 g Sodium 250 mg

Carbohydrates 29 g Saturated fat 7 g Total sugars 4 g

Protein 12 g Cholesterol 150 mg Dietary fiber 3 g

 

Everything Spice Dutch Baby With Brie

Serves 4.

Note: This comes together almost as fast as the assembly of a toasted bagel with cream cheese. Cut into wedges, it can serve as fun hors d’oeuvres. This can also be baked in a pie plate. To bring eggs to room temperature, place them (whole, in the shell) in a bowl of warm tap water for 5 minutes. Harissa is a hot sauce; find it in cans and jars in Middle Eastern markets. Adapted from “The Minimalist Kitchen: The Practical Art of Making More With Less,” by Melissa Coleman.

• 1/2 tsp. white sesame seeds

• 3 tbsp. unsalted butter

• 3 eggs, at room temperature (see Note)

• 3/4 c. flour

• 3/4 c. regular or low-fat milk

• 2 to 3 tbsp. harissa (see Note)

• Pinch kosher salt

• 3 oz. chilled brie cheese, cut into thin slices

• 1/2 tsp. black sesame seeds

• 1/4 tsp. dehydrated onion flakes

Directions

Toast white sesame seeds in a dry pan over low to medium heat until fragrant and slightly brown; set aside.

Preheat the oven to 425 degrees.

Place the butter in an 9- or 10-inch cast-iron or ovenproof skillet; transfer to the oven. Watch closely so the butter melts, but do not let it brown or burn.

Beat the eggs in a blender on medium-high speed for 5 seconds until frothy, then add the flour, milk, harissa (to taste) and salt. Blend on low speed to incorporate, then blend on medium-high for 10 seconds to form a smooth batter.

Remove the hot pan from the oven and swirl the melted butter so it coats the sides. Immediately pour in the batter; bake (middle rack) for about 15 minutes, until puffed and golden brown at the edges, which should curve and rise above the rim. Turn off the oven, let sit for 5 minutes. This will help the pancake keep its structure.

Reduce the temperature to 200 degrees. Remove from the oven just long enough to arrange the brie slices on the surface of the Dutch baby (tamping down any big bumps, as needed), then sprinkle with the black and toasted sesame seeds and the onion flakes. Return to the oven; bake for 2 minutes, or just until the cheese begins to melt.

Use a thin spatula to dislodge the pancake; it should slide right out. Cut into wedges and serve right away.

Nutrition information per serving (with low-fat milk):

Calories 330 Fat 21 g Sodium 330 mg

Carbohydrates 22 g Saturated fat 11 g Total sugars 3 g

Protein 14 g Cholesterol 190 mg Dietary fiber 1 g

 

Dutch Baby With Chorizo and Watercress

Serves 2 to 3.

Note: Here, the slight heat and chew of cured chorizo combined with peppery watercress are lively complements to the eggy oven pancake. To bring eggs to room temperature, place them (whole, in the shell) in a bowl of warm tap water for 5 minutes. From Bonnie S. Benwick.

• 2 tbsp. unsalted butter

• 2 eggs, at room temperature (see Note)

• 1/2 c. flour

• 1/2 c. regular or low-fat milk

• Pinch kosher salt

• Pinch freshly ground black pepper

• 2 1/2 oz. cured, cooked chorizo, cut into thin half-moon slices

• 2 handfuls watercress

• Extra-virgin olive oil, for drizzling

Directions

Preheat the oven to 425 degrees.

Place the butter in an 8-inch cast-iron or ovenproof skillet; transfer to the oven. Watch closely so the butter melts, but do not let it brown or burn.

Beat the eggs in a blender on medium-high speed for 5 seconds until frothy, then add the flour, milk and salt and pepper. Blend on low speed to incorporate, then blend on medium-high for 5 seconds to form a smooth batter.

Remove the hot pan from the oven and swirl the melted butter so it coats the sides. Immediately pour in the batter; bake (middle rack) for 13 to 15 minutes, until puffed and golden brown at the edges, which should curve and rise above the rim. Turn off the oven, and let sit for 5 minutes. This will help the pancake keep its structure.

Meanwhile, place the chorizo half-moon slices in a microwave-safe bowl; cook on medium for 30 seconds, or until slightly crisped. Let cool on paper towels.

Use a thin spatula to dislodge the Dutch baby from its pan, sliding the pancake onto a plate or cutting board. Top with the watercress and crisped chorizo, then drizzle with oil. Serve right away.

Nutrition information per each of 3 servings (with low-fat milk):

Calories 370 Fat 27 g Sodium 540 mg

Carbohydrates 19 g Saturated fat 11 g Total sugars 2 g

Protein 14 g Cholesterol 170 mg Dietary fiber 0 g

 

Harissa Dutch Baby With Tomatoes and Mozzarella

Serves 2 to 3.

Note: Adding the spicy pepper paste to the eggy pancake batter gives it a cheerful color as well as a mild boost of flavor. To bring eggs to room temperature, place them (whole, in the shell) in a bowl of warm tap water for 5 minutes. Harissa is a hot sauce; find it in cans and jars in Middle Eastern markets. From editor Bonnie S. Benwick.

• 2 tbsp. unsalted butter

• 2 eggs (see Note)

• 1/2 c. flour

• 2 tbsp. harissa (see Note)

• 1/2 c. regular or low-fat milk

• Pinch kosher salt, plus more as needed

• Pinch freshly ground black pepper, plus more as needed

• 2 c. heirloom cherry and grape tomatoes, cut in half

• 4 oz. small mozzarella balls (bocconcini), drained

• Handful fresh basil or flat-leaf parsley leaves, torn

Directions

Preheat the oven to 425 degrees.

Place the butter in an 8-inch cast-iron or ovenproof skillet; transfer to the oven. Watch closely so the butter melts, but do not let it brown or burn.

Beat the eggs in a blender on medium-high speed for 5 seconds until frothy, then add the flour, harissa, milk, salt and pepper. Blend on low speed to incorporate, then blend on medium-high for 5 seconds to form a smooth batter.

Remove the hot pan from the oven and swirl the melted butter so it coats the sides. Immediately pour in the batter; bake (middle rack) for 13 to 15 minutes, until puffed and golden brown at the edges, which should curve and rise above the rim. Turn off the oven, and let sit for 5 minutes. This will help the pancake keep its structure.

Meanwhile, toss together the tomatoes, mozzarella balls and basil or parsley in a bowl; season lightly with salt and pepper.

As soon as you remove the Dutch baby from the oven, top with the tomato mixture; the cheese should start to melt just a little. Use a thin spatula to dislodge the pancake; it should slide right out. Serve right away.

Nutrition information per each of 3 servings (with low-fat milk):

Calories 350 Fat 21 g Sodium 300 mg

Carbohydrates 24 g Saturated fat 11 g Total sugars 6 g

Protein 16 g Cholesterol 175 mg Dietary fiber 2 g