dutch baby. OR german pancake.
September 2, 2011
Could a breakfast GET any better than a Dutch Baby (aka German Pancake) hot out of the oven, garnished with nothing more than drippingly sweet peaches?!
No. No, it could not.
In light of the holiday weekend, we urge you to give this one a go, and to enjoy it again and again. Saturday with berries and powdered sugar; Sunday with vanilla yogurt and sliced peaches; Monday with cooked apples with cinnamon, sugar and walnuts. You pretty much can’t go wrong.
And if this recipe tantalizes your tastebuds, be sure to check out our cookbook — that’s where we snagged this recipe to share with you!
. . .
Dutch Baby
Use an immersion blender to make this quick throw-together breakfast even simpler!
Serves 2-4
3 large eggs
2/3 cup whole milk, at room temperature
1/2 cup brown rice flour
3 tablespoons tapioca starch
1/2 teaspoon gluten-free vanilla
1/8 teaspoon cinnamon
1/8 teaspoon salt
5 tablespoons unsalted butter, cut into pieces
Preheat oven to 425°F.
In a blender or with an electric mixer, beat eggs on high speed until frothy. Beat in milk, flour, starch, vanilla, cinnamon and salt until smooth, about 1 minute longer (batter will be thin).
Add butter to a 9-inch ovenproof skillet or baking dish and melt in the oven for a few minutes. Remove the skillet from the oven and pour the batter into the baking dish. Bake until puffed and golden-brown, 18 to 20 minutes. It will be very puffy when you remove it from the oven and it will fall immediately. Do not panic. This is normal.
Serve immediately, cut into wedges, drizzled with maple syrup and topped with the fruit of your choice!
