- 1 10 1/2 -inch cast iron skillet
- 1/3 cup sugar
- 1 orange
- 3 large eggs, at room temperature
- 2/3 cup whole milk, at room temperature
- 2/3 cup all-purpose flour
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, cut into pieces
- Put your iron skillet on the middle rack of your oven and preheat to 450 (F).
- As the oven is preheating, use a cheese grater to remove all the zest from your orange. Combine the orange zest with 1/3 cup sugar, gently mixing the two together with a spoon. The zest and sugar should begin to form small clump together.
- Using a freestanding electric mixer with a whisk attachment (or, use a handheld whisk), beat 3 eggs at high speed until pale and frothy. Then beat in 2/3 cup milk, 2/3 cup flour, 1/4 teaspoon vanilla, 1/8 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt and continue to beat until smooth (about 1 minute more). The batter should be thin.
- Take your preheated skillet out of the oven and add 6 tablespoons butter, swirling the pan to melt the butter and coat the pan. Once the bottom of the pan is covered in butter, pour the Dutch Baby pancake batter into it and immediately return the skillet to the oven.
- Bake until puffed and golden-brown, for 18-25 minutes.
Mint Chocolate Chip Pancakes
Recipe from Breakfast for Dinner
makes 12 pancakes (3 to 4 servings)
total time: 30 minutes
1 1/3 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons butter, melted
and cooled to lukewarm,
plus more for cooking
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure mint extract*
3 to 4 drops green food coloring (optional)
3/4 cup mini semisweet chocolate chips, plus more for topping
Whipped cream, for serving
Vanilla ice cream, for serving
Store-bought sauce is fine (or find homemade hot fudge sauce recipe on page 149 of Breakfast for Dinner), for serving
*Mint and peppermint extracts are similar but not identical in flavor. Mint extract typically contains both peppermint and spearmint, whereas pure peppermint is popular in holiday treats like candy canes. Use whichever minty extract you prefer.
1. Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
2. Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.
3. Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt almost immediately. Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.
4. Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.
I'd suggest going to the link for this one, there are step-by-step photos. This one looks really easy, I never would have thought to use the pineapple that way!
- 3 Ripe Bananas
- 2-¼ cups Vanilla Almond Or Soy Milk
- 1-½ cup Whole Grain Flour (such As Wheat Or Oat)
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 Small Pineapple
- A Little Canola Oil
Mash bananas with a fork—you should have 1 ½ cups. Process the banana in food processor with about ½ cup of milk until smooth. Blend in remaining milk. Whisk together the flour, baking powder and salt. Stir dry ingredients into banana mixture until blended. Let sit while cooking pineapple slices.
Cut outer skin off pineapple. Cut pineapple into slices ½ inch thick, making 8 slices. Using a small round cookie cutter, remove center core of each slice. Heat a skillet to medium low heat. Add a little oil to skillet. Cook pineapple slices in batches for about 2 minutes.
Turn pineapple slices over. Immediately pour ¼ cup batter into the center of each pineapple slice, allowing batter to spill over and form a circle around the outside of the pineapple slice. Add a little more batter if necessary to form about 1 inch of pancake around the outside of the pineapple slice. Cook for 2 to 3 minutes, until lightly browned.
Carefully flip over and cook other side for about 2 minutes, until pancake is cooked through and is lightly browned.
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