Yummm! We cooked up a crispy pancake, otherwise known as a dutch baby, this weekend - and oh my goodness was it delicious! Ours was topped with powdered sugar and lemon juice once it came out of the oven. This recipe was based on MomFilter's pancake upgrade. Enjoy!
DUTCH BABIES (makes one):
2 tablespoons butter.
2 large eggs.
1/2 cup coconut milk.
1/2 cup unbleached all-purpose flour.
1/4 teaspoon salt.
1 teaspoon sugar.
Pinch of nutmeg and cinnamon.
Fresh lemon wedges.
Powdered sugar.
Pre-heat your oven to 425ºF. Beat eggs, milk, sugar and salt until uniform. Stir in flour and nutmeg – or vanilla – until the mixture is a smooth batter. Place butter in a 9″ or 10″ cast iron skillet (or a pyrex pie plate of equal diameter) and place in the oven. Leave for 3-4 minutes for the skillet to heat up and the butter to melt. Remove from the oven and pour in the batter. Replace in the oven on the center rack (you need some headspace as the pancake will rise) and allow to cook for 18-20 minutes. Remove from oven, plate and dust with powdered sugar. Squeeze fresh lemon juice over the Dutch Baby.
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