Dutch Baby Yeah!

A Dutch Baby otherwise known as a German Pancake is a cross between a soufflé and an omelet - it is a light, airy pancake with sides. The puffy egg mixture crisps up around the edges while retaining a pancake-like tenderness in the middle. The sides of the pancake rise high above edges of the pan, creating a light, puffy crust with a tender, custard-like middle. Top with some strawberry or whipped topping or our favorite lemon drizzle listed below. They are a perfect and easy breakfast that brings a smile to everyone's face. 

I've included two version, the original that my husband grew up making and the gluten free version that we now enjoy. Both are really delicious!

Gluten Free/Dairy Free Dutch Baby with Lemon Drizzle
3 eggs
1 Tbsp vegan butter (or regular butter)
1/2 cup Almond milk
pinch of salt
1/4 cup GF Flour blend with xanthan gum included (we used pillsbury gf flour)

Preheat oven to 425 degrees. Melt butter in a 9" pie pan in oven. Keep pan in oven to stay hot.

Blend eggs and milk together in a blender; add flour to egg mixture and blend some more. Pour into preheated and buttered pie pan. Bake 18 minutes. Pancake will rise and puff. 
Dust the top with powdered sugar before serving.

Serve hot with your favorite topping. Makes 4 servings. 
 

Lemon Drizzle
3 Tbsp powdered sugar
1/2 tsp. lemon juice
1 pat of butter melted

Combine all ingredients into a small mason jar and shake. Drizzle sauce over pancake when it's hot out of the oven. 



 

German Pancake (Original)
1/2 cup butter
5 eggs
1 1/4 cup milk
1 tsp vanilla
1 1/4 cup all purpose flour

Melt butter in 9 x 13 pan (we prefer a stoneware dish, but glass will do) in oven while oven is preheating to 425 degrees
Mix eggs, flour and milk with wire whisk or use blender
Add batter to dish and bake for 20-25 minutes
Serve with fruit, powdered sugar and lemon drizzle or any topping you'll love