WHAT IS A DUTCH BABY?
A Dutch baby, which is sometimes called a German pancake, is a large, fluffy popover that’s cooked in a hot skillet. It’s usually made of flour, eggs, milk, sugar and some spices and served for breakfast. Often times, they’re served with a generous dusting of powdered sugar and a bit of lemon juice.
HOW THIS VERSION IS DIFFERENT
Unlike traditional Dutch baby recipes, I blend rolled oats (instead of white flour) with milk and eggs. Not only is it a nice gluten-free alternative, but I prefer eating oats in the morning because it’s healthier and it keeps me full. This gluten-free Dutch baby doesn’t rise quite as spectacularly as traditional Dutch babies, but the batter does puff up a little on the edges. You’ll still end up with a nice, fluffy oven baked pancake. One of the big reasons why I like this recipe is the simple preparation: heat a skillet in the oven, blend the batter, pour it into the hot skillet and bake. That’s it! Top it with oranges or your favorite fruit and enjoy!
MASTER MY MISTAKES / COOKING NOTES
Dairy-free option: You can substitute the milk with soy milk and the butter for vegan buttery spread, such as Earth Balance. The Dutch baby won’t brown as nicely, but it still tastes good.Eggs: I know it’s odd that the recipe calls for 2 large eggs and a large egg white. I tried this recipe with 3 large eggs and the Dutch baby was too dense.Oat flour versus rolled oats: I tried a version of this recipe with 1/2 cup of oat flour, and it didn’t rise quite as much as the Dutch baby that I made with rolled oats. I decided to ditch the oat flour version because rolled oats is more commonly found in our pantries.
