Have you ever made a dutch baby? It is very easy to make, yet so impressive the way it bubbles and swells in random places to form a light, pleasantly sweet, melt-in-your-mouth pancake. The texture reminds me of a French Cruller, but it’s not nearly as sweet.
No this is not a health food, but I decided to post it anyway. Here’s why. I’m planning to start posting meal plans in the not-too-far future and foods like this will occasionally make an appearance (within a week of balanced eating.)
Besides, this brings a lot of joy to little ones since they can help and they love to watch it grow and change shape in the oven. I made this one for a baby play date. (Sofia’s two and a half so she is still a baby. It’s official.) I’ve also served this as a dessert with berries and fresh whipped cream.
And by the way, this is what a 1/4 Dutch baby looks like (my mom is Dutch)…
Adapted from a Food.com recipe
(Serves 2-4 as a dessert or as part of a bigger breakfast)
1/4 cup unbleached all-purpose flour
2 large eggs
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter (or coconut oil for dairy free)
confectioners’ sugar (optional)Preheat the oven to 425. Whisk together all ingredients except for butter and confectioner’s sugar.
When the oven is hot, place the butter in an iron skillet and place into the oven briefly just to melt it. Then take it out and brush the butter all around the pan.
Slowly pour the batter into the hot pan. Bake for 15 minutes. Reduce heat to 350 and bake for 5-10 minutes or until well browned (watch it closely!) Sift a little confectioner’s sugar on top and serve with fresh fruit.