my Dutch baby

There is something really special about a leisurely weekend breakfast.   

Waking without an alarm, bare feet padding around the apartment, starting the day without a rush to find the keys and head out the door:  These are all a lovely start to a weekend morning.  But what really makes it exceptional is breakfast.

'They' say breakfast is the most important meal of the day and I certainly agree; I don't think I have missed one yet!  Even though I often turn to granola, I do like to crack open some eggs and whip up something a little extra-ordinary on the slower weekends.

While growing up, French Toast was a common occurrence at our weekend breakfast table (rotating among cinnamon coffee cake, waffles, and summertime strawberry shortcake).  I have always really loved French Toast - custardy on the inside, crisp and golden brown on the outside, and just barely sweet (to allow for plenty of maple syrup!).

Since my belly no longer tolerates toast, I had been searching for something that fills that craving and nostalgia without causing pain later in the day.   One sunny weekend, complete with jazz music in the background, I decided to make a Dutch Baby Pancake for breakfast.  Making some substitutions to appease my tummy, I discovered the 'French Toast' I was missing.

The oat flour creates a dense and custardy, not-too-sweet pancake with a wholesome, nutty flavor.  All this while still obtaining that desirable golden brown crispness on the outside (and especially the edges - oh, those edges!).   It's just what your weekend has been missing. 

Modified Dutch Baby Pancake

4 egg whites

2 whole eggs

1 cup unsweetened almond milk

1 cup oat flour

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

the zest of 1/2 orange

1/4 teaspoon salt

3 tablespoons butter, for the pan

Preheat your oven to 425'F.

  

Place a cast iron skillet (12" or so) in the oven to pre-heat as well. 

To the jar of a blender, add all of the ingredients, starting with the liquid items at the bottom (this helps it to blend more efficiently).  

Pulse just enough to blend. 

Place your butter in the cast iron skillet (careful!  that handle is hot! don't forget your hot pad or side towel!).  

When the butter is melted, pour your batter into the pan.  

Top with fruit or other deliciousness. 

Sometimes a sprinkle of brown sugar is a nice addition to the top. 

Cook for about 20 minutes until puffy and set in the middle. 

Serve immediately. 

Tricks and Tips:

If you don't have a cast iron skillet, any oven-proof saute pan will do.  

Of course, you can use all purpose flour in place of the oat flour, and dairy milk in place of the almond, if those are more your style.   You'll get a bit of a fluffier, lighter pancake this way, but either way, it's delicious, I promise.

I like the simplicity of the blender on a weekend morning, but whisking the ingredients together in a bowl will work just as well.

If using wheat flour, be careful to only blend or whisk until JUST combined.  Over-mixing can create a tough pancake. 

I lightened up the cholesterol load in the pancake by splitting the eggs into whole and whites.  I don't recommend going to all whites (it needs a little of the fat and emulsification you can only get from the egg yolks).  However, if you want to use whole eggs, use 4 total for the recipe.

Add ANYTHING you like to the pancake.  Previously, I have enjoyed various fruits, nuts, pieces of bacon, even some shredded veggies or cheese (a great option if a savory breakfast speaks to you louder than sweet).