How to Make a Dutch Baby Pancake (with a Strawberry Rhubarb Compote)! | LIVESTREAM w/ Anna Olson

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 450°F.

Preheat a heavy-bottom cast iron skillet in the oven.

In a bowl, whisk together 1/2 cup flour, 2 tablespoons sugar, and 1/2 teaspoon salt.

Add orange zest (or lemon zest) to the dry ingredients.

Incorporate 1/2 cup half and half cream into the mixture and whisk.

Add 3 large eggs and 1 teaspoon vanilla extract, whisking until well combined.

Melt 2 tablespoons of butter and add it to the batter just before baking.

Remove the hot skillet from the oven and brush it with additional melted butter.

Quickly pour the batter into the hot skillet and return it to the oven.

Set a timer for 10 minutes to check the pancake, which will bake for 15 to 18 minutes total.

While the pancake bakes, prepare the strawberry rhubarb compote.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens