When I was little, my sister and I used to make these. She loved Dutch babies. Even to this day, I’m reminded of her every time I make them. I think she actually made them more than I. If you’ve never had them, they are a delectable brunch offering, slightly crispy on the outside and fluffy on the inner. I’m not inclined to top much with maple syrup, but when coupled with Bosc pears and a dusting of cinnamon, I have to say these fluffy delights far out measure the caliber of any traditional pancake. They are a unique offering and a new favorite in our home.
Apparently these so called “pancakes” are of Germanic descent, really having no traceable Dutch roots. They are light and fluffy and offer interesting versatility as a breakfast or brunch selection. (Though, being on the top my son’s most current “favorites” list, he would argue that they are just as pleasant when served for supper.) When I considered the possibility of converting the recipe to a gluten-free version, I found it a natural transition. I don’t know where the original recipe came from; it’s been in my family for decades.
There is much left to creativity on this one. I can see peaches to be a taste-laden compote topping, and the potential for a dessert when garnished with a scoop of goat, hemp milk or coconut ice cream is worth investigating…ooohh, with a drizzle of gluten-free chocolate sauce. I’ll save that one for later.
Gluten-free Dutch Babies
2-3 T. organic coconut oil
4 large organic free-range eggs
1 c. organic vanilla hemp milk
¼ c. organic almond flour, gluten-free
½ c. superfine sweet rice flour, gluten-free
1 T. organic fair trade sugar
1 t. organic vanilla, gluten-free
¼ t. sea salt
¼ t. organic cinnamon
Accompaniments as desired (see below)
Preheat oven to 425 degrees.
Dispense coconut oil to a 3- to 4-quart skillet and place it in the preheated oven. Work quickly as it melts. Break the eggs into a blender and whirl until foamy, about 30 seconds. Add the remaining ingredients and whirl for another 30 to 60 seconds, ensuring to scrape down the sides as necessary. Pour the batter directly into the skillet once the coconut oil has melted, and then place it back into the oven. Bake for 25 minutes. The Dutch baby will rise similar to the behavior of a soufflé, only not quite so pronounced. So once removed from the oven, be prepared that it will fall.
Top each serving with a dollop of organic vanilla goat yogurt and freshly made organic berry compote or drizzle with organic berry syrup and lace with fresh berries.
Top each serving with thin slices of Bosc pear, a tad drizzle of maple syrup and sprinkle with cinnamon and organic fair trade powdered sugar.
©2010 Taylor Donovan