Happy Friday! There’s nothing like a Saturday brunch to start off the weekend right. I have fond memories of watching cartoons on a Saturday morning with my sisters while Mom baked a Dutch baby in the oven. The anticipation of brunch was always exciting (and still is)! I’ve taken a huge risk modifying my mom’s recipe, since it is already so delicious, but I am curious to try substitutions that make it gluten-free and healthier. Here it goes, my little Dutch baby experiment!
A Dutch baby is a German pancake, much like a sweet popover. It’s light and moist, and makes a wonderful breakfast (or even a dessert, if you add chocolate and strawberries). I always had it served with fresh peaches, sour cream for a cool and tart contrast, and dusted with powdered sugar.
This recipe is so simple and doesn’t take long to cook. The original recipe uses white flour, milk, butter and sour cream. But today I experiment with gluten-free four, almond milk, olive oil instead of butter and plain yogurt as a substitute for the sour cream. Now, we have a little extra protein from the yogurt and natural sugars from the honey and fruit.
Prep. 10 min | Bake 10 min | 8 servings
- 3/4 C Gluten-free flour
- 3/4 C Almond milk (or any lactose-free milk)
- 3 Eggs
- Olive oil
- Plain yogurt
- Optional: vanilla extract and agave
Preheat oven to 425. Beat eggs, milk and flour together. Optional: add half a tablespoon of vanilla extract and agave for a slightly sweeter batter. Meanwhile, drizzle olive oil to coat bottom of ramekins. Place ramekins on baking sheet and heat in oven for 3 minutes. Pour batter into ramekins 1/3-1/2 full.
Bake 10 minutes or until edges are golden brown. Remove and allow to cool and deflate. Top with a dollop of yogurt and drizzle with honey. Serve warm with sliced peaches or your favorite fruit.
The results? Just as tasty as the original recipe! Who knew how successful and delicious healthy modifications could be?! Enjoy.