(When you have free-range chickens AND snap a pic at sunset, your pancake looks super yellow!)
Whew. How’s that for a title?!
We’ve been making and enjoying Dutch Babies for a long time around here. It started with my husband and I sharing the standard 3 egg version, baked in a cast iron skillet, with our lone toddler Maya. Delish. Nowadays, I make (are you ready for this?) the equivalent of 8 times that recipe for the seven of us. This is basically the recipe I use, only I use 1 tsp course kosher salt and start checking for doneness around 20 min. We usually use some form of whole grain flour. But not always…
Now, with me being gluten- and milk-free (I can still tolerate butter, cheese, yogurt), I have had to experiment with a version I can enjoy. And since I’m lazy and try to stick to whole grains, I also had to convert it to a blender batter (no pulling out the gluten-contaminated grain mill). Here’s the version I am enjoying now.
Gluten/Dairy Free Blender Batter Dutch Baby (a.k.a. German Oven Pancake)
- 4 TBSP coconut oil (or butter, if you tolerate it)
- 6 eggs
- 1/2 cup whole oat groats
- 1/4 cup whole dried corn
- 1 cup non-dairy milk of choice
- 1/2 tsp salt (or 1 tsp course kosher salt)
- Preheat oven to 400. While oven is warming, place the 4 TBSP oil/butter (cut into 4-5 chunks) into a 9×13 pan and place it in the oven to melt.
- Put all the other ingredients into the blender and blend on high for 1-3 min or until grains are no longer chunky. (I use a Vitamix; other blenders may take longer.)
- When butter is melted, carefully remove from oven and pour batter in. Bake for 20-30 min, until puffed up and lightly browned.
- Enjoy with maple syrup, fruit preserves, or powdered sugar & lemon juice.
* Obviously, you can make this with gluten and dairy while still enjoying the convenience of the blender. Just use about 3/4 cup of whole wheat grains (or experiment with barley, spelt, etc.) and 1 cup milk of your choice.
* I usually use unsweetened almond milk.
* I use our own farm fresh eggs and make a double batch, which just fits in the Vitamix without overflowing. Since our eggs can vary in size, I often use 13 (which is more than double, of course).
* You can also skip the blender entirely and substitute 1 cup of your favorite gluten-free flour blend for the whole grains.
* Try other GF grains. Brown rice goes well with oats. Or try brown rice + millet.