Dutch Baby Pancake
Dutch Baby
Dutch baby with lemon and powdered sugar
Dutch baby with sautéed granny smith apples
When I was a little girl, I would go visit my Grandmother during the holidays. She would take my siblings and I to a restaurant in the Chicagoland area that specialized in Dutch babies, also called German pancakes. These delicacies are pure nostalgia for me. Dutch babies are large puffy pancakes that are a bit like popovers or soufflés. The pancake is made from simple ingredients but look very impressive and festive on the table. Dutch babies are traditionally (at least in my memories) served with lemon and powdered sugar but can be served with other fruit or savory toppings. It has taken me some testing in the kitchen, but I have been able to convert my memories of this treat into a gluten-free and dairy-free version that is perfect for breakfasts and brunches for my family. Sometimes I’ll expand the recipe and add a dollop of sautéed apples in the skillet just after I add the batter. Enjoy!
Dutch Baby Pancake
Author: Erica Leazenby, MD
Serves: 1-2
Time: 20 minutes
Ingredients:
¼ cup almond flour*
¼ cup arrowroot flour*
2 tablespoons sugar (or monk fruit)
½ teaspoon sea salt
3 large eggs
¾ cup non-dairy, unsweetened milk (I like cashew milk.)
½ teaspoon vanilla
3 Tablespoons vegan butter (I like Mikoyo cultured coconut vegan butter.)
Directions:
Place a 10-inch cast iron skillet in the middle of the oven. Preheat the oven and the skillet to 425 degrees.
Puree the eggs in a blender on high until they are pale and frothy. Add the almond flour, arrowroot flour, salt, sugar, milk and vanilla to the blender. Puree again until the batter is smooth.
Place the butter in the hot skillet in the oven. Gently swirl the butter around the pan until it is all melted, and the bottom of the pan is evenly coated. Immediately add the batter to the center of the skillet and close the oven.
Bake the mixture until the batter is puffed and golden brown, about 16-19 minutes. The edges may be crisp.
Serve with lemon and powdered sugar or your favorite fruit.
*The gluten protein in wheat provides an elastic-like quality to regular flour. I have experimented with a number of gluten-free flours for Dutch babies. No gluten-free flour can exactly replicate the “puff” of regular flour; however I have had the best success with a combination of almond flour and arrowroot flour or a gluten-free 1-for-1 flour replacement.
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