As a child - I always loved going to Henry Thiele's in Portland with my parents and ordering a Dutch Baby pancake. Several weeks back, I had an urge for one, googled a few recipes and then put my own spin into the process. The result - yum and yum. Take note however, this is not an immediate hurry up and enjoy breakfast - so plan ahead - allowing at least an hour to get things dialed in properly.
GF Dutch Baby
Ingredients
• 2 tablespoons butter – OR - coconut oil
• 3 extra large eggs, at room temperature
• 1/2 cup, plus 2 tablespoons whole milk - OR- coconut milk
• 1/2 cup GF Bobs Red Mill Blend
• 1 teaspoon of vanilla
• pinch of sea salt
• lemon wedges and confectioners sugar for serving – OR –
• home-made cranberry pomegranate syrup and cinnamon sugar (my favorite)
Instructions
1. Preheat the oven to 375 degrees. Put the butter/oil in a 10-inch cast iron skillet and place in the oven to heat the pan and melt the butter.
2. Meanwhile, whisk the eggs and the milk together. Whisk in the flour and salt until mixture is smooth and thickened slightly. It will have the consistency of a pourable pancake batter.
3. Remove pan from the oven and swirl to evenly coat it with the melted butter. Pour batter into the pan and return to the oven. Bake for 25-30 minutes, rotating the pan halfway through baking. The Dutch Baby should be very puffed and very golden brown when you remove it from the oven.
4. Serve immediately with lemon wedges and confectioners sugar or a topping of your choice
As always - Bon Appetit!
My daughter loved your DUTCH BABY recipe! I used coconut oil and added in the juice/zest of one orange (deducted from qty of milk). I can't wait to try your other recipes!
ReplyDeleteThank you!!
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