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Dutch Baby Pancake

A fluffy, custard-like breakfast dish that easily adapts to your choice of fruit or flavor.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 376 kcal
Author Libby

Ingredients

  • 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

Instructions

  1. Begin by preheating your oven to 400 degrees.
  2. 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.
  3. Mix flour & salt, then add the coconut milk, eggs, honey, and vanilla and combine in a bowl or stand mixer.
  4. Remove your cast iron from the oven and add the blueberries directly into the skillets.
  5. Pour your batter evenly into each skillet, over the blueberries, and return the cast iron to the oven.
  6. 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.
  7. Serve with a drizzle of real maple syrup or a touch of powdered sugar.

Recipe Notes

- 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.

Nutrition Facts
Dutch Baby Pancake
Amount Per Serving (1 g)
Calories 376 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 23g144%
Cholesterol 81mg27%
Sodium 69mg3%
Potassium 196mg6%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 9g10%
Protein 6g12%
Vitamin A 130IU3%
Vitamin C 2.4mg3%
Calcium 26mg3%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.