Dutch Baby Pancake & Blood Orange Syrup | Heart of the Batter

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 (232°C).

In a bowl, whisk together almond milk, eggs, melted butter, and almond extract until smooth.

Zest and juice the blood orange, set aside for syrup.

Pour the batter into a hot cast iron skillet and return to the oven.

Bake for 20 minutes until puffed and golden.

In a saucepan, combine maple syrup, brown sugar, blood orange juice, zest, and a cinnamon stick. Stir and let simmer for about 5 minutes.

Mix powdered sugar with cardamom for topping.

Strain the syrup to remove the cinnamon stick.

Serve the Dutch baby pancake with powdered sugar and blood orange syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens