A Dutch Baby is similar to a large pancake baked in the oven… usually served with sugar and lemon juice, or blueberries/raspberries/strawberries and cream…
But you can also fill it with savoury; thinly sliced bacon, mushrooms, cheese…
You may think Dutch Babies originated in Holland? Not so!
they’re American and the name derives from the daughter of the creator… she couldn’t pronounce Deutsche Pfannkuchen (German Pancakes) but pronounced it Dutch = Dutch Babies
If you are filling it with something savoury you can omit the sweetener.
DUTCH BABY
A Dutch Baby is similar to a large pancake baked in the oven… usually served with sugar and lemon juice, or blueberries/raspberries/strawberries and cream…
2-4
servings20
minutesIngredients
8 g Arrowroot
60 ml Double/Heavy Cream
1 Egg
1/4-1/2 tsp Liquid Sweetener (I use Hermesetas)
1/4 tsp Himalayan Salt
2 tbsp Melted Coconut Oil
TOPPING
1 tbsp Powdered Erythritol
Juice of one large Lemon
1/4 tsp Liquid Stevia
Method
- Preheat the oven to 180C
- Put an 8inch/20cm oven proof dish/ cast-iron frying pan, with the coconut oil, in the oven.
- Mix the arrowroot, double/heavy cream, egg, liquid sweetener and Himalayan Salt well with a fork.
- When the coconut oil is smoking, pour in the batter and bake in the oven for approximately 20 minutes until golden brown.
- Mix liquid sweetener and lemon juice.
- Sprinkle the Dutch Baby with the Erythritol (using a sieve)… and drizzle with lemon juice.
Notes
- MACROS in total: 7g Carbs – 63g Fat – 7g Protein – 618 Calories
No Comments