Whole Grain Dutch Baby
Recipe by Fran Allen
This perfectly fluffy pancake is a great option for a family brunch table. A dutch baby is traditionally a fluffy and satisfying pancake served family style with lemon and icing sugar. It’s a show stopper that comes together quickly and is so delicious. Loaded with protein, healthy fats and fiber to keep you feeling satisfied throughout the day.
Preheat the oven to 450°, place your cast iron skillet in the oven with the salted butter. Place the skillet in the center of the oven for 5 minutes.
Combine the eggs, milk, flour, vanilla, salt, and melted butter from the skillet. Blend in a blender until just combined (30 seconds to 1 minute) and try not to over mix (this will decrease the height) Make sure no large clumps of flour remain.
Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
While the pancake is cooking combine greek yogurt, lemon zest, vanilla extract and honey in a bowl, whip vigorously until soft peaks form and set aside.
Remove the Dutch Baby from the oven and top with the whipped yogurt and maple syrup. Enjoy!
Substitutions: To make this dish dairy free, substitute the butter for equal parts coconut oil and milk for equal parts dairy free milk. Omit the greek yogurt or substitute with your favourite dairy free alternative. You may substitute the flour for spelt flour or all purpose flour.
Optional: Top with fruit of your choice.
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