When my mother and my stepdad, Charles went to Aruba last month they told me about a delicious breakfast that’s often enjoyed there, and that, my friends is the Dutch Baby pancake.
If you aren’t familiar with a Dutch Baby, it’s a cross between a crepe and a German pancake. They have a light, thin, airy texture, much different than a traditional pancake. DBs do not contain baking powder or baking soda, the egg is what gives them their leavening.
This recipe in particular is so flavorful with the lemon and almonds and the sprinkling of powdered sugar that no syrup is needed. Topped with fresh raspberries, blueberries, or blackberries would be delectable.
I adapted this recipe from Adrianna Adarme of the Fresh Tastes blog. This recipe can be made gluten-free with almond flour or any other alternative. For the sugar, I used coconut sugar instead of white sugar. Instead of whole milk I used almond milk. Original recipe can be found here.
2/3 cup flour (all-purpose, almond, etc.)
3 tablespoons coconut sugar
1/2 teaspoon lemon zest
1/8 teaspoon salt
2/3 cup + 2 tablespoons almond milk (room temp.)
3 eggs (room temp.)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons coconut oil or unsalted butter
1/4 cup slivered almonds
1 tablespoon powdered sugar
1. Preheat oven to 400°F.
2. Place 12-inch cast iron skillet in the oven and heat for 2-3 minutes. Remove from oven.
3. Whisk flour, sugar, lemon zest, and salt in a medium bowl.
4. Add milk, eggs, vanilla extract and almond extract. Stir until well combined. Batter will be thin.
5. Add coconut oil or butter to the cast iron skillet and swirl until melted and coated. Pour batter into the skillet and bake for 18 minutes.
6. Remove from oven, sprinkle the almonds on top and bake for an additional 5-10 minutes or until the center is puffed and the edges are golden-brown.
7. Sprinkle with powdered sugar and top with berries of choice.