Dutch Baby Pancakes

Now this recipe is definitely one of my absolute favorites that I have tried out--so if you have a major sweet tooth [or as my Hungarian flatmates say "Sweet lips"] this recipe is definitely for you!

Dutch Baby Pancakes

Pancakes:

3 eggs

1/2 cup milk

1/2 cup all purpose flour

1/4 tsp vanilla

1/2 tsp ground cinnamon

6 Tbs butter

Begin by preheating your oven to 450 F (or 232 C), and place the rack in the middle.  Put 10" cast iron skillet (or other heavy ovenproof pans...I personally just used a small metal square baking pan since we didn't have any others!) in the oven to preheat.  

In a large bowl, beat eggs until they are frothy.  Then add milk, flour, vanilla, and cinnamon.  Beat until the mixture is creamy (a few minutes, it's ok if there are a few lumps!)  Next, working VERY QUICKLY, remove the pan/skillet from the oven, melt butter to coat the pan.  Pour all of the batter into it and return immediately to the oven.  Backe 20-25 minutes until puffy and golden brown on the edges, remove from the oven and eat immediately!

Now the original recipe called for adding lemon juice and powdered sugar on the top to taste.  Instead, I decided to add a lemon glaze on top, followed by a hearty dash of powdered sugar.  The result? Delicious heavenly breakfast.  Just try it!

Glaze:

Milk

Lemon juice

powdered sugar

I specifically did not add any amounts of the ingredients, based soley on the fact that it is up to your own personal like of how lemon-y you like things, and such.  Experiment to try and find the best mix!

Recipe adapted from: http://whiskingaway.com/2010/07/10/dutch-baby-pancakes/

Cinnamon Roll Pancakes

To begin, I am a poor university student who just happened to fall absolutely in love with cooking and food.  I am not someone who has a fancy camera and takes beautiful pictures, and I am definitely not a person who has tons of expertise in the ways of the kitchen.  But I do enjoy it, and I do enjoy eating, so here is just a collection of a few of my adventures through out the kitchen! :)  

Cinnamon Pancakes with Apple Topping

Cinnamon Roll Pancakes

Pancake Recipe:

1 egg

1 C Buttermilk

1 tsp vanilla

2.5 Tbs brown sugar

1 C flour

2tsp cinnamon

1.25 tsp baking powder

1 Tb butter (melted)

Filling:

2/3 C pecans

3 Tb maple syrup

Icing:

½ C powdered sugar

1 Tbs vanilla

½ tsp cinnamon

milk

Begin by preheating your pan (or grease).  Beat egg, then mix in milk, vanilla, and brown sugar [in a large bowl].  Sift in flour, baking powder, and cinnamon.  Next add butter and mix together lightly.  Spoon batter onto the hot pan.  *It is important to note that you should flip the pancake one you see bubbles forming around the edges!  Flip and finish the other side!

I personally omitted the use of a filling, but the process is as follows:

Meanwhile, toast your pecans in a dry skillet over medium heat until they become fragrant.  Put them in a mini fod processor with the syrup and pulse until well combined and paste-like (adding more syrup, if you wish).

For the glaze (my favor part), sift the powdered sugar into a bowl, then add cinnamon.  Finally add milk a little bit at a time until you get the perfect consistency.  

To plate, place a little bit of the pecan-maple paste in the center of a pancake, and roll the pancake and drizzle with the glaze.  Lastly add a little more cinnamon on top! Eat and enjoy :)

Stefan and I created another variation, but creating an apple topping instead of using a filling.

Apple Topping:

1/4 tsp cinnamon

1 TB flour

1-2 apples diced, in a separate bowl

1-2 tsp brown sugar

Preheat your pan/griddle and when hot add butter to the pan to melt it.  Sweat or saute the apple in the pan.  While they are cooking, sift cinnamon, flour, and brown sugar together in a pan.  Slowly add to the apples, coating them, and when done place on top of the pancakes!

Pancakes adapted from: Elly Says Opa