Cast Iron Baby Dutch Pancakes

Has the rainy weather gotten you feeling like crepe? … Here’s the perfect recipe to bring some happiness to your day. Nothing beats starting the day off good with something warm, delicious and so easy to make! Because life is butter with pancakes!

Behold…. the ‘Baby, I pancake my eye’s off of you!’ Baby Dutch Pancakes!

These pancakes resemble a bit of Yorkshire pudding. Compared to your typical pancake, it is baked in the oven on a hot cast iron skillet rather than on a stovetop. Instead of chemical leavening ingredients such as baking powder, it uses steam as the leavening agent. In general, it also tends to be lower in carbohydrate as it has a higher protein and liquid to flour ratio. Of course, all pancakes are delicious, but there’s definitely more than one kind of pancake out there and this one is definitely a keeper on the table!

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Cast Iron Baby Dutch Pancakes

MAKES: 1 Large (4 Servings)
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REPARATION TIME: 5 MINUTES. COOK TIME:  15-20 MINUTES.

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EQUIPMENT: Blender or food processor (if you don’t have one, a good old whisk and mixing bowl works too!), spatula, 9 inch oven-safe skillet (I used cast iron)

Ingredients

  • 1/2 cup Flour (I used whole grain sprouted buckwheat, but any is fine – preferably whole grain to get the goodness of added fibre)
  • 1/2 cup of Milk or plant-based milk alternative
  • 2 large Eggs
  • 1 tsp Vanilla
  • 2 Tbsp Salted Butter or Margarine
  • For serving: Powdered Sugar, Maple Syrup, Fruit Compote, Greek Yogurt, Nut butters

Method

  1. Place flour, milk, eggs and vanilla in a blender or food processor. Blend for 10 seconds, scape sides down and continue to blend until smooth. The batter will be a thinner liquid than your regular fluffy pancake. Set aside to rest for 20 to 25 minutes, giving the flour time to absorb the liquid.
  2.  Meanwhile, preheat the oven to 425 degrees Fahrenheit with the skillet placed on the middle rack.
  3. When the oven is heated, remove the skillet using oven mitts and place it on top of the stove. Add the butter or margarine evenly to coat the bottom and sides of the pan.
  4. Pour the batter on top and tilt the pan so that the batter runs evenly along all ides. Place the pan back into the oven and bake until puffed, lightly golden across the top and slightly darker along the sides and edges. About 15 to 20 minutes.
  5. Serve hot and dust with powdered sugar or desired toppings. 

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Nutritional Facts

Per Serving (1/4 of Dutch Baby)

Calories: 163 kcal
Fat: 9.6 g
Carbohydrates: 12.4 g
Fiber: 1.3 g
(Net Carbohydrate: 11.1 g)
Protein: 6.3 g

A source of:

Calcium
Folate
Protein
Carbohydrate
Potassium
Fat

 

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