I love Livestrong.com. The site provides reliable information and balanced views on nutritional topics, and what’s more, I recently discovered that they feature recipes! How very exciting for me.
That’s how I found this Dutch baby recipe.
I had never heard of a “Dutch baby.” I thought it sounded odd, but it looked so good.
Apparently, it’s traditionally prepared and presented in a set of three small, sweet, sometimes fruity pancakes and has origins in German-American culture.
How interesting?
And I’m very German, so naturally, I love this recipe. 🙂
And it turned out very good, too! I baked mine more like an egg-y bread or a souffle, but I supposed you could turn these into savory pancakes if you’d like, too.
Ingredients
- 1/4 cup whole wheat flour
- 5 T non-dairy milk
- 1 T butter or cooking spray
- 2 eggs
- 1/8 tsp Kosher Salt
- Mix-ins: broccoli, arugula, cherry tomatoes, dill, fresh thyme, shallots, shredded cheese
Directions
-Preheat oven to 425 degrees. If you have a cast iron skillet, grease it with the butter or cooking spray. I used a ramekin and it worked just fine.
-Blend flour, milk, egg, salt, and any desired seasonings in a small bowl. Then transfer to skillet or ramekin.
-At this point, I placed a few of my veggies on top of the batter to let them bake in. You can wait to do this or mix them in directly.
-Bake for about 20 minutes. Remove from heat and let cool a bit. Dress with more toppings or melt cheese over the top for a healthy little egg-bread bake.
Viel Spaß!
Perfect for those who love savory breakfasts.
Related articles
- Dutch baby (trinaenriquez.wordpress.com)
- Make Mini Dutch Pancakes In A Muffin Tin (lifehacker.com.au)
- Italian Squash Bake (collegiateculinaire.wordpress.com)
Collegiate Culinaire 
That looks really good!!
It was! Very different, but a nice change of pace from the usual. Loved your post-run meal post, by the way. Made me want to go abroad again so badly. Looks like you’re still loving Japan, Nadia (?) 🙂