Every year, around the time it starts to get too cold to get out of bed in the mornings, I get an insatiable craving for chocolate chip pancakes with bananas and whipped cream on top. When the craving grips me, I can (and do) eat chocolate chip pancakes with bananas and whipped cream 4-5 times a week.
Right now, I am fighting this craving for the sake of my high protein, low carb, bone broth diet. I’m not completely avoiding carbs, but a stack of pancakes is definitely NOT going to help my cause. I nearly caved, until divine intervention brought me the Dutch baby.
Dutch babies are eggy confections that you can whip up in a snap, just put all the ingredients in a blender and bake. Plus, you can make them sweet or savory by playing with toppings and flavorful ingredients. The egg to flour ratio of the Dutch baby is almost inverse to that of a pancake, making them the protein packed, low carb vessels for bananas and chocolate chips that I need in my life right now.
Dutch babies are also a super fun breakfast for kids because they puff up and you get to sprinkle powdered sugar on them! Maybe childhood is a lot more exciting in the 2010’s, but powdered sugar was a breakfast game changer back in my day!
Note: this recipe is modified from the New York Times.
Sweet Dutch Baby
1/2 c flour
1/2 c milk
1 tbs sugar
1/8 tsp nutmeg
1/2 tsp almond extract
4 tbs butter
Pre heat oven to 425. Divide butter into two 5 inch cast iron skillets and place in warm oven.
Blend the rest of the ingredients in a blender until combined. As soon as the butter melts, divide batter into the two skillets.
Bake for 15 minutes until Dutch babies are puffed up. Lower the oven temperature to 300 and cook for 5 more minutes.
Remove from oven and sprinkle with powdered sugar.
Serve with maple syrup, fruit preserves, or chocolate chips, bananas, and whipped cream! 😋
As always, here is a pin so you can save this recipe for your next brunch!