Dutch Baby Pancake
A fluffy, custard-like breakfast dish that easily adapts to your choice of fruit or flavor.
Servings: 8
Calories: 376kcal
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
- 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.
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.
- 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
Serving: 1g | Calories: 376kcal | Carbohydrates: 28g | Protein: 6g | Fat: 28g | Saturated Fat: 23g | Cholesterol: 81mg | Sodium: 69mg | Potassium: 196mg | Fiber: 1g | Sugar: 9g | Vitamin A: 130IU | Vitamin C: 2.4mg | Calcium: 26mg | Iron: 3.3mg