Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Breakfast => Topic started by: Nay-nay on October 07, 2011, 03:50:02 am
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This recipe is thanks to Andie who put up the link (http://taste-for-adventure.tablespoon.com/2011/04/17/dutch-baby-pancake/) in the 'What are you cooking today?' section. These remind me of giant yorkshire puddings and can be topped with sweet or savoury topping. I had so much fun baking these - the sides just stand straight up out of the pan! :o
Dutch Pancakes
Ingredients
SWEET
2 eggs
125g milk
125g flour
1 pinch nutmeg
1 pinch cinnamon
a drop vanilla extract
1 pinch salt
2 tbsp butter
icing sugar, for dusting
Directions:
1. Preheat oven to 225oC (hot-veryhot!). Place a cast-iron skillet in the oven while it preheats.
2. Put eggs on for 10sec sp4 until pale and frothy. Add in milk, flour, nutmeg, cinnamon, vanilla and salt and put on for about 20-30sec sp3-4 until smooth.
3. Add butter to skillet and coat well by tipping pan 'this way and that' til coating all up sides. Add batter to skillet and place back in oven. Bake about 20 minutes or until pancake is a light brown.
4. Remove from oven and dust with sugar or top with cream or curd or even mousse. ;) Serve immediately.
Tips: I used my baby skillet - 22cm and put double mix in my medium skillet - 24.5cm. In the savoury version I left out nutmeg, cinnamon and vanilla and added a tsp of herbs and spices of choice and topping with shallots, tomato, olives etc. I think it is traditionally served in the pan but they do come out quite cleanly if you do want to serve on a plate. Oh and 1 baby one is huge!! You can share and will want to. ;)
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This is while they are cooking in the oven - isn't it exciting when things work out!! :D
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Love it!!
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SWEET VERSION
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SAVOURY VERSION
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did you put the wooden handle in the oven? i have taken my hadles off
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Ahha - I did - :-))
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thanks nay nay
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nay nay Have you tried julieos -buttered rosemary rolls-. you have just the right pan :D
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That's me - 'Pioneer Woman' - Thanks will have to try. ;)
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oh yum will have to try these !! :)
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Could you use these as a base for a quiche?
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I was thinking they would be good as a tart case filled with your favourite topping - caramel, chocolate mousse, passionfruit butter. Not sure how they would go with filling actually cooked in them though as the pan is full of batter when you first put it in then it amazingly does not overflow onto oven floor but stands up and makes a wonderful hollow. I've googled if they are suppose to look like this and there are some good ideas of what to use in/on them. One picture had a whole 'BIG' breaky sitting in there. :o
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Love your photo Nay Nay. This recipe looks so tempting - can't wait to try it out.
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Mmm. I can see this would be a novel way to serve a casserole or even stewed fruit. It would stretch the casserole when guests drop in.
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Good idea. ;)
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Those photos are beautiful Nay-nay.
The way I used to serve them when the kids were young was with warm chunky applesauce with pork sausage pattys on the side.
The combination of the sausage and applesauce is popular with the German folks in Wisconsin, where I lived for a few years in my teens.
I think my original recipe came from The Settlement Cookbook which was one of the first cookbooks I got back in the late '50s.
I also used a recipe from an Amish or Pennsylvania Dutch cookbook and have tried others over the years. It is not a complicated recipe at all and does indeed remind one of Yorkshire pudding but without the dripping, although I supposed one could use dripping instead of butter.
The one think I noticed was that the small piece that was left over (late lunch for me) did not get as tough as does cold Yorkshire pudding. I just heated it in the microwave for about 30 seconds and added a dollop of apple butter and a spoonful of yogurt.
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Wow! These look amazing! Must try when I get the right pan. Thanks :D
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Nay nay, these look great. Thanks, want to cook them NOW.
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You don't need a special pan. I happened to use a 10 inch Calphalon "Everyday" pan (http://www.amazon.com/Calphalon-D1382PB-Commercial-Hard-Anodized-Everyday/dp/B00006FX83) but I have used my old cast iron skillets in the past with excellent results.
The Calphalon I used was the 10 inch and I should have used the 12. (A few years ago they offered the two skillets with lids at a sharp discount at a local department store.)
I've also used an ancient Descoware pan with the same shape (enameled cast iron) which is pretty enough to take to the table.
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Thanks Nay-nay this is definitely one to try given the variety of uses!!!!! :) :)
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I was going to make this this morning then DH came home with croissant and pain o chocolat etc..sweet but I really felt like making this lol oh well maybe tomorrow :)
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Well I made them again today because my darling 10 year old spotted the photos and said quite accusingly, "When did you have this!?" I'm sure she thinks we should not eat at all the whole day she is at school so she doesn't miss out on anything! :D
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Well I made them again today because my darling 10 year old spotted the photos and said quite accusingly, "When did you have this!?" I'm sure she thinks we should not eat at all the whole day she is at school so she doesn't miss out on anything! :D
LOL. My husband does that when we have dinner without him because he's working nights. He gets sooo jealous :D
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What an unusual pancake it certainly is a must try.