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Easier than making individual pancakes, this popover pancake makes a dazzling presentation for breakfast or brunch. (TMS photo) |
Dutch baby pancakes, sometimes called German pancakes, are baked rather than cooked on a griddle. They are best made just before serving because they will deflate quickly. The pan is heated in the oven with some butter until it is just melted, and then the batter is poured in.
Like a popover, this oversize lemon- and orange-scented pancake magically puffs up into a light yet satisfying breakfast or brunch main course.
Easier than making individual pancakes, this big puffy pancake makes a dazzling presentation. Italian mascarpone cheese melts into the pancake and confectioners' sugar dissolves into the creamy cheese, creating a light glaze. Colorful berries add welcome sweet fruit flavor.
Serve this pancake with grilled assorted sausages or crisp bacon. You also can serve it as a breakfast side dish, sliced and served on bread plates.
Tips:
To adjust the portions: For a larger crowd, double all the ingredients and bake in 2 pie plates. Cook as directed. For a rustic presentation serve right out of the pan or pie plate.
Citrus popover pancakes with mascarpone and berries
Prep: 20 minutes
Cook: 33 minutes
Servings: 2
Ingredients:
2 large eggs
3/4 cup milk
1/2 cup flour
2 tablespoons granulated sugar
1 tsp each: vanilla extract, finely chopped lemon zest, finely chopped orange zest
2 Tbsp each: unsalted butter, softened mascarpone
Confectioner's sugar
1. Heat the oven to 450 degrees. Combine the eggs, milk, flour, sugar, vanilla and citrus zests in a food processor or blender; process until smooth. Place the butter in a 10-inch pie plate or ovenproof skillet; place in the oven to melt, about 3 minutes. Swirl the inside of the pan to coat it evenly with butter.
2. Pour the batter into the pan; bake 15 minutes. Reduce the heat to 350 degrees; bake until the pancake is nicely browned, puffed and cooked in the center, 15 minutes. Remove from the oven and slide onto a round platter, using a spatula. Spread the pancake with the mascarpone; sprinkle with confectioners' sugar. Serve with the berries.
Nutrition information:
Per serving: 558 calories, 50% of calories from fat, 32 g fat, 17 g saturated fat, 284 mg cholesterol, 54 g carbohydrates, 16 g protein, 127 mg sodium, 4 g fiber.
Like a popover, this oversize lemon- and orange-scented pancake magically puffs up into a light yet satisfying breakfast or brunch main course.
Easier than making individual pancakes, this big puffy pancake makes a dazzling presentation. Italian mascarpone cheese melts into the pancake and confectioners' sugar dissolves into the creamy cheese, creating a light glaze. Colorful berries add welcome sweet fruit flavor.
Serve this pancake with grilled assorted sausages or crisp bacon. You also can serve it as a breakfast side dish, sliced and served on bread plates.
Tips:
To adjust the portions: For a larger crowd, double all the ingredients and bake in 2 pie plates. Cook as directed. For a rustic presentation serve right out of the pan or pie plate.
Citrus popover pancakes with mascarpone and berries
Prep: 20 minutes
Cook: 33 minutes
Servings: 2
Ingredients:
2 large eggs
3/4 cup milk
1/2 cup flour
2 tablespoons granulated sugar
1 tsp each: vanilla extract, finely chopped lemon zest, finely chopped orange zest
2 Tbsp each: unsalted butter, softened mascarpone
Confectioner's sugar
1. Heat the oven to 450 degrees. Combine the eggs, milk, flour, sugar, vanilla and citrus zests in a food processor or blender; process until smooth. Place the butter in a 10-inch pie plate or ovenproof skillet; place in the oven to melt, about 3 minutes. Swirl the inside of the pan to coat it evenly with butter.
2. Pour the batter into the pan; bake 15 minutes. Reduce the heat to 350 degrees; bake until the pancake is nicely browned, puffed and cooked in the center, 15 minutes. Remove from the oven and slide onto a round platter, using a spatula. Spread the pancake with the mascarpone; sprinkle with confectioners' sugar. Serve with the berries.
Nutrition information:
Per serving: 558 calories, 50% of calories from fat, 32 g fat, 17 g saturated fat, 284 mg cholesterol, 54 g carbohydrates, 16 g protein, 127 mg sodium, 4 g fiber.
