Sweet Dutch baby pancake recipe

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.

Put the flour, milk, eggs, sugar, vanilla, and salt in a blender. Blend for a couple of seconds. Scrape down the sides and then blend for half a minute in a loose batter.

Rest the batter for 20 minutes to give the flour time to absorb the liquid.

Preheat the oven to 450°F/225°C and heat the cast iron skillet in the oven while it heats.

When the oven is hot remove the skillet from the oven, add the butter, and swirl the pan to melt the butter.

Pour the batter into the skillet and place the skillet back in the oven.

Bake the Dutch baby until the pancake is puffed and brown in 20 to 25 minutes.

Decorate with fruit and dust with icing sugar.

Serve from the pan or cut into wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens