A Dutch Baby is similar to a large pancake baked in the oven… usually served with sugar and lemon juice, or blueberries/raspberries/strawberries 🍓 and cream.
But you can also fill it with savoury; thinly sliced bacon, mushrooms, cheese…
You may think Dutch Babies originated in Holland? Not so! they are American and the name derives from the daughter of the creator… she couldn’t pronounce Deutsche Pfannkuchen (German Pancakes) but pronounced it Dutch = Dutch Babies 👶🏼
If you are filling it with something savoury you can omit the sweetener – Dutch baby with berries and cream.
DUTCH BABY
A Dutch Baby is similar to a large pancake baked in the oven… usually served with sugar and lemon juice, or blueberries/raspberries/strawberries 🍓 and cream…
4
servings40
minutesIngredients
8 g Arrowroot
60 ml Double/Heavy Cream
1 Egg
1/4-1/2 tsp Liquid Sweetener (Stevia)
1/4 tsp Himalayan Salt
2 tbsp Melted Coconut Oil
TOPPING
1 tbsp Powdered Erythritol
A Hand full of Summer Fruits
Whipped Cream with 1/4 tsp Liquid Sweetener added.
Method
- Preheat oven to 200C
- Put an 8inch/20cm oven proof dish/ cast-iron frying pan, with the coconut oil in the oven.
- Mix the arrowroot, double/heavy cream, egg, liquid sweetener and Himalayan Salt well with a fork.
- When the coconut oil is smoking, pour in the batter and bake in the oven for approximately 20 minutes until golden brown.
- Whip the cream and add liquid sweetener or erythritol to your taste.
- Place the summer fruits into the Dutch Baby and sprinkle with the Erythritol (using a sieve)
Notes
- MACROS In total: 10g Carbs – 64g Fat – 8g Protein – 650 Calories
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