Dutch babies are probably my favourite pancake of all time. Anyone who has made pancakes for a crowd will appreciate the simplicity of this lovely oven pancake. Whiz the batter in your blender, pour in the hot pan and let the oven do all the work. No flipping, and you get to eat at the same time as everyone else!
These also cook beautifully in a big cast iron pan (or multiple single serve ones if you are lucky enough to have them!) We have been known to cook them on the BBQ on those beautiful lazy weekend mornings, when the sun is shining, and the birds are chirping...when the BBQ is not buried in snow...
Grain Free Blueberry Dutch Baby Pancake
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| We like the darker Grade B Maple syrup, it has a deeper more intense flavour! |
¼ cup butter
6 eggs
¾ cup whole milk (or alternative)
¼ cup coconut flour
¼ cup arrowroot flour/starch
½ tsp salt
2 tsp vanilla
1 generous cup organic blueberries, fresh or frozen
Put butter in 9x13 glass baking dish. Place in oven and
preheat to 425F
Place the rest of the ingredients (EXCEPT THE BLUEBERRIES!) into a blender, and blend
on high until thoroughly blended. When oven is preheated and butter is melted
and bubbly, (usually by the time your oven is up to temp your butter is ready!) carefully remove the glass pan from the oven (with oven mitts!) and pour the batter from the
blender jar into the hot pan. Sprinkle the blueberries evenly and quickly over the batter.
Return to oven and bake for 15-18 minutes or
until the pancake puffs up and is golden around the edges. Remove from oven,
cut into pieces and serve hot with topping of choice.
The leftovers (if you have any!) are wonderful when re-heated in a toaster oven!
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