I’m not quite sure how I have gone all my life without hearing or tasting a dutch baby… But now that I have, I can’t imagine them not being on our weekend brunch menu, especially over the cooler winter months. After seeing a few images of these amazing little puffed skillet pancakes in my Instagram feed over the past few weeks, I caved and finally made one this past weekend. B was off on a boys weekend in Melbourne, so I did a little web researching, and after reading a few recipes about best Dutch baby techniques, I improvised a little and altered a few recipes to make a single-serve wholegrain version, and it definitely lived up to expectations!
For the uninitiated, Dutch babies are pancakes that are baked in a hot pan in the oven so that the edges puff up. The top goes nice and crispy, while the insides are fluffy and custard-like. Sounds pretty good right?
Dutch babies are pretty easy to make – you heat an oven proof pan to get it nice and hot, and while it’s heating you make the batter in a blender, and then allow to sit for 10 minutes or so. You then add the batter to the hot pan and bake it until the edges are browned and puffed. Easy!
The recipe is not only relatively quick and easy, it’s also extremely adaptable. You could double or triple this to serve more people, and you could also sub out the milk and butter for almond (or other non-dairy) milk and coconut oil for a dairy-free version. You could also add in various flavourings – I’m going to try a chai-spiced version next time :)
- ¼ cup brown rice flour
- ¼ cup milk
- 1 free range egg
- 1 - 2 tsp raw honey
- ¼ tsp salt
- ½ Tbsp organic butter
- ½ crispy apple, sliced
- 2 tsp organic butter
- Yoghurt, cinnamon to serve
- Preheat oven to 220 C || 425 F
- Add a small oven proof pan to the oven while it is preheating.
- In the meantime, make the batter by adding the egg, milk, flour, honey and salt to a blender and blend on a low to medium speed until smooth. Allow to sit around 10 minutes while the oven preheats.
- Once the oven has reached temperature, remove the pan and add the butter, swirling to coat. Pour the batter slowly into the pan, swirling if needed so that it's even. Place in the oven and cook 6 - 8 minutes, until the edges are puffed and the top has started to brown.
- To make the caramalised apple, heat a pan over medium heat and add the butter and sliced apple. Cook a few minutes on each side until golden.
- Remove the dutch baby from the oven once cooked, and top with the apple as well as some yoghurt and a sprinkle of cinnamon.
Ooh, Dearna I love a good Dutch baby and your single serve looks delicious and simple. I have an almond flour version on the blog but I’ve wanted a non-nut version too. Have tried buckwheat but it came out too dense and heavy, so I know I’ll enjoy yours. And yes please share your chai spiced version! Gorgeous photos, by the way.
I never heard of a Dutch baby until now! It looks amazing! Do you know if there is a good way to substitute the egg for a flax egg?
I just realised it’s like a sweet version of a yorkshire pudding!
Yes, it is! Although I think a yorkshire pudding is a bit more pastry-like? (Its been years since I had one, so I cant quite remember!)
Hi, what size pan do you recommend if it is just for one person? :)
Thanks!
Hi Izzy! I use a 20cm (8″?) frypan, which make a very generous serving :)