Cherry Dutch Baby
Have I mentioned that cast-iron skillets know no limits? I was feeling creative the other morning and whipped up this dutch baby—or skillet pancake. It came out so fluffy, creamy, and sweet that I knew I had to share it on the blog. This unique dish is about to step up your breakfast game so lets get cooking!
A dutch baby is an American baked pancake traditionally made with eggs, flour, sugar, and milk. No one really knows where the term “dutch baby” came from since it originated at a German restaurant during the first half of the 1900s.
Dutch babies come out of the oven puffed up and settle to a dense eggy-textured pancake. This particular version of a dutch baby is gluten free and naturally sweetened. In addition, the cherries are seasonal and add a vibrant color to this dish.
As always, I am so excited for you all to try my Cherry Dutch Baby recipe with you all! As always, if you try this recipe, be sure to take a picture and tag me in it on Instagram @thelocalsprout. I can’t wait to hear what you think!
Cherry Dutch Baby
Author: The Local Sprout
Recipe type: Breakfast
Cuisine: Gluten Free, Dairy-Free
- ½ cup chickpea flour*
- ½ cup nut milk
- 2 Tbsp. honey
- 1 tsp lemon juice
- pinch salt
- 3 eggs
- 1 tsp vanilla
- 1½ Tbsp. coconut oil
- 1 cup pitted cherries (or sub your favorite berries—fresh or frozen)
- Preheat your oven to 425 degrees F.
- In a high-speed blender or food processor combine the chickpea flour, milk, honey, lemon juice, salt, eggs, and vanilla. Blend until smooth.
- Heat an 8-10 inch cast-iron skillet over high heat. Once hot (You can test by dropping a spoonful of water on the skillet. If it sizzles, the skillet is ready), add the coconut oil. Once melted, add the cherries. Cook the cherries until soft—about 5 minutes—stirring occasionally. Once cooked, remove from heat.
- Pour the batter from the blender over the berries in the skillet. Immediately transfer to oven and bake for about 20 minutes or until dark golden and very fluffy.
- Let set for 5-10 minutes, slice, and serve hot.
(or garbanzo bean flour) is my latest gf four obsession. It is versatile, inexpensive, and higher in protein than almost any other gf flour. I love chickpea flour’s soft texture and have found it incredibly easy to cook/ bake with. I really encourage you all to grab a bag of this stuff—like I said it is inexpensive, running under 3$ on amazon for a 16 ounce bag (compared to almond flour which can run up to 8 or 9$ for the same size bag!). You’ve got nothing to lose!
**I love my cast-iron skillet
and highly recommend everyone invest in one. The set of 3 that I am linking is a set that I received as a wedding gift last year and I definitely think that it is one of the best, and most used, gifts that we have received. They last forever and even get better with age.
Nutrition Information is a rough estimate of ¼ of the recipe
Serving size: ¼ of the recipe Calories: 207 Fat: 9.8g Saturated fat: 5.6g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 22.4g Sugar: 14.8 Sodium: 70mg Fiber: 2.1g Protein: 8.2g Cholesterol: 123mg
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
Lemon Blueberry Muffins
Mango Poppy Seed Muffins
The Local Sprout