Comments on: Dutch Puff Recipe

By: Dana

Dana — Mon, 16 May 2011 22:57:34 +0000

I had a friend who used to make this, and then top it with egg nog and pomegranate seeds. Sounds weird, but is incredibly delicious

I also like making hot peach compote – pour a can of peaches into a pot, add a little bit of brown sugar (or maple syrup), water, and some cinnamon and nutmeg, and boil it until the syrup is thick.

By: Brittany

Brittany — Fri, 04 Mar 2011 16:04:36 +0000

Yorkshire pudding is almost the same: 1cup flour, 1 cup milk, 2 eggs and dash of salt. You pour it into a hot pan of beef drippings and bake until puffy. Then serve with roast and gravy. If you ever heard of popovers it is a big savory popover. Individual popovers are great with honey butter drizzled inside. Poke a hole to let the steam escape and keep them from deflating. I look forward to trying this version as breakfast.

By: Kimberly @ Raising Olives

Kimberly @ Raising Olives — Sat, 29 Jan 2011 15:42:18 +0000

It makes a 9 x 13. How many it serves will vary greatly depending upon what you serve with it.

By: Donna

Donna — Sat, 29 Jan 2011 14:01:18 +0000

How many should this serve?

By: Vicki

Vicki — Wed, 26 Jan 2011 20:15:54 +0000

What time and temp? About how big puff lumps?
Sounds yummy!

By: Heatherlee

Heatherlee — Sun, 23 Jan 2011 20:59:38 +0000

This is dinner tonight. I was planning pancakes but a certain child had to use baking powder for science experiments. This looks great, cheap, and much easier than pancakes!

By: Jen Henderson

Jen Henderson — Mon, 25 Oct 2010 02:05:35 +0000

Just found your blog, and am enjoying it immensely. Thank you for sharing this recipe. We’ve been making Dutch Baby for over ten years, but I lost my recipe a few years ago, and got all mixed up over quantities/proportions. I’ve been experimenting with the MANY variations of this to be found on the web, subbing in fresh whole wheat flour, with only limited success. I like that yours is a larger quantity than most, and I’m glad to hear that it can still work in one pan. (Most use an 8-10 inch cast iron pan, with something like your recipe halved.) I have only three kids, but my family sure can put away this dish! I’ve been making two at a time, three or four for company. I look forward to trying yours soon.

By: Jessica Hilliker

Jessica Hilliker — Thu, 14 Oct 2010 18:45:14 +0000

sounds so yummy! thanks for the recipes! (I had to laugh when you mentioned your children topping the puffs with yougurt…my two boys LOVE yogurt and eat it multiple times a day–and yes, we’re probably just weird, too

By: Mrs. O

Mrs. O — Sun, 26 Sep 2010 14:07:14 +0000

Just made this today and it was delicious. I served it with a little bit of syrup and then sprinkled with powered sugar. Huge hit with the kids, I don’t have a lot of recipes that are that quick and easy, thanks for sharing!

By: Kimberly @ Raising Olives

Kimberly @ Raising Olives — Mon, 06 Sep 2010 10:04:30 +0000

I had never thought about adding brown sugar with the butter. Thanks for the tip, my children will be very grateful!

By: Darcy

Darcy — Sun, 05 Sep 2010 23:59:18 +0000

We have done this ever since we found the recipe in our MOMYS cookbook. They call it a Dutch Baby and the recipe says you can sprinkle brown sugar in the melted butter before adding the egg mixture. When it is done you cut it and flip it over and the butter and brown sugar have made a syrup already. My kiddoes LOVE this!

By: Rachel

Rachel — Tue, 03 Aug 2010 00:47:06 +0000

This is similar to something we do called puffy pancakes – but there is no butter. We use 6 eggs, 1 c flour (I use ww), 1 c milk and dash of vanilla. I bake in a 9×13 pan for 16 minutes. We top with a nut butter (almond or peanut) and maple syrup. It puffs upon taking it ouf of the oven, but will flatten out after cooling.

By: Kimberly @ Raising Olives

Kimberly @ Raising Olives — Wed, 02 Jun 2010 21:09:18 +0000

Yes, it’s just a little more heavy, but still very nice.

By: Sarah Lee

Sarah Lee — Thu, 27 May 2010 21:43:46 +0000

Will this recipe work with whole wheat pastry flour?

By: Shannon

Shannon — Sat, 03 Apr 2010 00:36:44 +0000

I always made this with peaches on the bottom. I think I will try this with cream cheese and strawberries, sounds yummy!

By: Becky

Becky — Sun, 25 Oct 2009 18:22:53 +0000

We like to add sliced apples with the butter in the bottom of the pan before adding the other ingredients. It is also great topped with syrup, chunky applesauce and sliced almonds….mmmm.

By: Lesley

Lesley — Thu, 22 Oct 2009 21:03:48 +0000

I am so glad i found you. i am enjoying your recipes, ( btw, yummy)and find your blog refreshing and funny, and i look forward to each post. thank you.

By: Raising Olives

Raising Olives — Wed, 22 Jul 2009 10:52:28 +0000

Dee Dee,

I had not thought of that, but it sounds like it would be a wonderful, quick lunch, especially when we are slow with making bread!

By: Dee Dee

Dee Dee — Wed, 22 Jul 2009 04:36:44 +0000

We add the melted butter to pastry mix, and dollop it out by spoonfuls on a baking sheet. Pop the tops open while warm, and stuff with chicken salad when cool. Yummy!

By: Raising Olives

Raising Olives — Sat, 14 Mar 2009 02:33:00 +0000

Anita,

Cream cheese and strawberries sounds delish.

Nikki,

With roast beef and gravy? Really? I never though of using it as a side dish for dinner. I will have to consider that. It sure would be quick, easy, and filling. Three things that are important in our house.

Blessings,
Kimberly

By: Nikki

Nikki — Fri, 13 Mar 2009 20:11:00 +0000

This sounds just like Yorkshire Pudding. But we eat it with savory things like roast beef and gravy. YUM! I can’t wait to try it with fresh fruit!

By: Anita

Anita — Fri, 13 Mar 2009 13:40:00 +0000

I love to serve this with slightly sweetened pureed strawberries and slightly sweetened cream cheese. Very delicious… and this reveals my slightly sweet addiction!!