Sunday’s are generally days where I like to COOK – a LOT! I don’t generally make big breakfasts for my Famdamily however today I’m making Dutch Baby’s.
I don’t like ‘regular’ dutch baby recipes as much because I feel like they are too rich with the cream and regular flour and usually end up with a headache after eating them.
So, I came up with my own version that I’ve tested – repeatedly – and it’s amazing!
For this Recipe I don’t use Dutch Ovens. Nope. Just Glass Pie Pans – or any other pan that will hold up in 475 degrees.
AND… I used all organic ingredients, Pink Himalayan Salt and Almond Milk.
These Dutch Baby’s bubble Beautifully, taste amazing and all they really need is a bit of fresh squeezed lemon and a sprinkle of organic powdered sugar and VIOLA – a seemingly slaved over breakfast!
I prefer these to the Restaurant or Dutch Baby versions because you don’t end up with the crispier sides. I like them Soft and Moist – not dry and crispy. This recipe will give you the flavor and moistness that you expect when you eat a Dutch baby.
This takes 5 minutes to put together and pop in the oven and less than 20 Minutes to bake.
Dutch Baby’s for 4
- 6 Eggs
- 1 1/3 Cup Milk (I use Almond)
- 1/4 Cup Raw Sugar
- 1/2 Tsp Sea Salt or Himalayan
- 1/2 Tsp Vanilla
- 1 Cup GF Flour (or regular flour if you aren’t on a GF diet)
- 1/4 Cup Butter
Preheat oven to 475 degrees and set out 4 Pie Pans or other such baking dishes of that size and place 1 TBL of Butter in each and set in the Oven to melt.
Whisk together each of the ingredients, in ORDER, with your Flour added last.
Make sure there are no clumps. It should be runny and all of your sugar should be dissolved.
Pull out your pans and add in even amounts of your mixture.
Next, Place in the oven and let cook for 15-20 Minutes. This is 10 Minutes in…
This is what it looks like when it’s Done.
Now, it’s time to take them out of the oven and prepare them to be eaten.