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Old 03-06-2010, 03:33 PM   #1
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Flat Dutch Baby

I decided to make a Dutch Baby for breakfast, followed Joy Of Cooking recipe 1/2 c milk, 2 lg eggs, 1/4 tsp salt, I added half and half instead of mile, 1 tsp nutmeg, 1 tsp vanilla, whisked together, preheated the oven to 425 with cast iron fry pan in it. removed the pan, melted 1/2 stick of butter,brushed the butter up along the sides, poured batter into the waited a minuets then added some blueberries, place in oven 15 minutes then lowered the temp to 350 for 10 more min. It came out 1/4' thick, tasted wonderful, served it with up strawberrys and blueberrys, great breakfast, just it didn't raise. What did I do wrong??

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Old 03-06-2010, 03:39 PM   #2
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Fruit is typically added to the dutch babies after it is cooked. The fruit weight was probably the culprit. I haven't made these in a while, but aren't you also supposed to whip the egg-white and then fold it into the batter?

I'm glad it tasted great though.

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Old 03-06-2010, 03:56 PM   #3
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I would have thought so, but the recipe just calls for whisking the liquids together then adding the flour and whisk till smooth. Personally I would have thought that you would have added some leavening agent, to make it raise
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Old 03-06-2010, 04:10 PM   #4
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From what I've seen, DBs are flat in the center and a little puffy around the edge. I don't think they are supposed to be cake like.

Also noticed your recipe didn't have any sugar in it.
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Old 03-06-2010, 05:02 PM   #5
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My first batch of Dutch Babies was rather dramatic looking. The egg puffed up around the rim, much like a souffle, with the center remaining flat, but puffy. The effect was pronounced enough that the pancake resembled a bowl. We intermediately filled the center with freshly cut peaches and sliced strawberries, and dusted with powdered sugar.

The egg is what causes the rising effect, much like with choux paste or popover batter. The flavors and textures are similar as well. Here's the recipe I used. I got it from a Google search back in the day. I've taken the time to re-write the directions so as not to plagiarize the original author.


Ingredients:
1/4 cup butter
3 eggs
3/4 cup flour
3/4 cup milk


Preheat oven to 425.



Use ten inch cast iron pan.

Add the butter to the pan and place the pan and place it in the oven.

Add the eggs to your food processor or blender and whip until frothy. Add the milk slowly to the egg, followed by the flour. Blend for about a minutes.


When the butter just begins to brown, remove the pan from the oven and pour the batter into it until an even layer covers the pan bottom. Remove the pan from the oven and add the batter. Bake for around 24 minutes, until pancake is puffy and dramatic.

r cream. If you want syrup instead, maple or fruit syrup will serve you well.Fill the centerwith fresh, sliced fruit, dust with owered sugar, and present this dish to your family.

Seeeeeya; Goodweed of the North
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Old 03-06-2010, 10:26 PM   #6
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Dutch baby

I always heat the pan in the oven with the butter and when it is sizzling is when I pour the batter in. I pour the batter in with the pan on the oven rack; i never take it out of the oven. Make sure you use a small enough pan. What you made was a small DB. Also, the fruit usually goes on afterwards. The half and half wouldn't have made any difference.
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Old 03-07-2010, 06:45 PM   #7
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GW, that sounds like my mom's Yorkshire pudding, only with butter instead of meat grease. Mom used a square baking pan, though.
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Old 03-07-2010, 07:35 PM   #8
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Quote:
Originally Posted by Constance View Post
GW, that sounds like my mom's Yorkshire pudding, only with butter instead of meat grease. Mom used a square baking pan, though.
Connie; Dutch Babies are a lot like Yorkshire Pudding, but don't have the savory flavor imbued by the beef greese. as I said before, they are also similar to choux paste and pop-overs. Look up several recipes on line and you will see what I mean. They all seem to be variations on a theme. And they are all delightful.

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Old 03-07-2010, 09:07 PM   #9
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I posted my Dutch Baby recipe some time ago.

There is no flour or sugar in your original recipe. I think you have to remember that since its basically baked eggs you need to put a lot of air into the eggs and then the flour sort of holds everything together.

Adding blueberries while cooking likely kept the height down. Try it again without doing that and I bet you have great results. Love to see a picture too!
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Old 03-08-2010, 11:53 AM   #10
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Thanks I'll try it again and post the result. I am going to do some research on this, I came up with the idea of blueberries in the batter from Dinner ,Dive, one show showed putting blueberries in the DB and it came out puffed out like a cream puff. Thanks
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