The variety of ways in which our mornings differ really amuses me. Your mornings and my mornings, I mean. For instance, my kids generally wake up around 9am, but sometimes one is up by 8:30am and the other sleeps until 11am. We eat breakfast around lunchtime. Really. There are many times that I’ve been cooking eggs at 11:45 am, wondering if perhaps I should actually be heating up leftovers for lunch. Meanwhile, Amy’s little girl eats breakfast by 6:30am. Then, they want to come visit at 8am, and I’m like, “Are you serious? We’ll all be asleep!” I love the slow mornings. I just also love breakfast, so I make it happen.
So, what do I make when it’s 11am and my kids are finally ready to eat? Their favorite breakfast is a bowl of oatmeal with fruit, but we also make eggs and toast, fruit and yogurt, breakfast smoothies, and once in a while, pancakes. Awhile ago, I made a Dutch Baby Pancake and transported it to Amy’s house for us all to share.
That was a noon breakfast kind of day. If you have kids, I bet you understand. If you don’t have kids, I don’t even know what you will think of my schedule, but I was there once, too. One day, I’ll implement an earlier routine, but at this time in our lives, this is what works for us.
So, a Dutch Baby is a fluffy, custard-like breakfast dish that can relate to pancakes and crepes, which are all basically dessert. I love dessert for breakfast. However, starting the day off with dessert really gets some people feeling all behind. High calories, low nutrition, the impending crash of a sugar high… I understand those things, so this recipe is my attempt at redeeming the breakfast dessert. You’ll notice that I’m not using refined sugar or dairy products, and the result is a breakfast dish that boasts a hint of sweetness and pairs very naturally with a quality maple syrup or honey.
Dutch Baby Pancake
- 1 1/3 cup flour try organic white wheat flour, organic unbleached white, einkorn, or spelt
- 1/8 tsp. salt I use pink Himalayan
- 2 cups coconut milk or regular milk
- 4 eggs
- 5 Tbsp. honey
- 1 tsp. vanilla
- 1/2 cup coconut oil or butter to be melted in the pan
- 1-2 cups fresh blueberries
- Begin by preheating your oven to 400 degrees.
- Split the coconut oil between two, 10-inch, cast iron skillets (or use one 9x13 baking dish), then place them inside the oven to melt the oil.
- Mix flour & salt, then add the coconut milk, eggs, honey, and vanilla and combine in a bowl or stand mixer.
- Remove your cast iron from the oven and add the blueberries directly into the skillets.
- Pour your batter evenly into each skillet, over the blueberries, and return the cast iron to the oven.
- Bake for approximately 20 minutes, or until golden on top. The edges of the Dutch Baby will puff up and become a bit crisp, and the blueberries should be bubbling.
- Serve with a drizzle of real maple syrup or a touch of powdered sugar.
- I love to use my blender for this recipe, but a stand mixer or hand mixer works just as well.
- This recipe will make one 9x13 baking dish, or two 10" cast iron frying pans (my method).
- Keep in mind that a flour with a heavy or very rough consistency may not provide the same results.