May 3, 2011

Vanilla Dutch Baby with Strawberry Syrup

Vanilla Dutch Baby with Strawberry Syrup...delish!

This is a wonderful and easy treat to make for breakfast. 

Vanilla Dutch Baby
yeilds 1-10" pancake

3 tablespoons butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon sugar
2 teaspoons vanilla extract
Pinch salt

Preheat the oven to 400 degrees F.

Place the butter in a 10" saute pan or 10" round baking dish and place in the oven to melt.

Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. 

Carefully, remove the hot pan from the oven. YOU want your pan REALLY HOT.  The butter should be melted. 

Swirl the butter around the pan to coat completely, and then pour the remaining butter into the prepared batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes or until the pancake is puffed in the center and golden brown along the edges.  *DO NOT open the oven while your Dutch Baby bakes or the steam will escape and your Dutch Baby will fall in the center.

Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. 

Strawberry Syrup
1/2 cup sugar
1/2 cup water
3/4 cup mashed unsweetened strawberries

In a saucepan, bring sugar and water to a boil.  Gradually add strawberries; return to a boil.  Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.   Serve over Dutch Babies, pancakes, waffles or ice cream.