Breakfast is so flexible too. What other meal lets you eat sweets as the main course, and not a reward for finishing the good-for-you courses? It can also be savory. Or both. It can be a big bowl of noodles, or a tall stack of flapjacks. With bacon on the side, bathed in maple syrup...
Dutch Baby pancakes are a wonderful breakfast, a sort of a cross between a choux (think the puff part of a cream puff) and a pancake. Kind of a skillet clafoutis. And it's easy! The Dutch Baby is light on the flour, and heavy on the egg, which makes it a good candidate for converting to gluten-free ingredients. It's baked in an oven proof pan that's pre-heated (I use cast iron) so when you add the batter it puffs and bubbles in beautiful and unpredictable ways. Truly, that is half the fun. Mine example in the photo--though delicious--is a poor example of the crazy puffiness you will acheive; promise. You do the whole batch at once, so no flipping, no worries about keeping the first batch hot while cooking the rest. Well, unless you're serving a crowd, and you may need to stock up on cast iron pans!
Dutch Babies are conducive to sweet and savory. At this time of year I am especially inspired and excited by all the fabulous fruit and fresh berries coming from our gardens and farms. I can't think of a better way to honor them than by piling them atop a freshly baked Dutch Baby with a little butter, maple syrup, and maybe a sprinkle of good granola or toasted nuts. But be creative. I'm thinking greek yogurt, berries and honey, or a fresh fruit compote. Oh yeah baby!
Adapted from Epicurious
- 1/3 cup sugar
- 2 teaspoon grated lemon zest
- 3 large eggs at room temperature 30 minutes
- 2/3 cup whole milk at room temperature (I use rice milk)
- 2/3 cup all-purpose flour (substitute your favorite gluten free flour mix)
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 1/2 stick unsalted butter, cut into pieces
- Equipment: a 10-inch cast-iron skillet
Put skillet on middle rack of oven and preheat oven to 450°F.
Stir together sugar and zest in a small bowl.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Cut into quarters and arrange on plates. Top with fresh berries, maple syrup and a sprinkling of crispy-crunchy granola.