Dutch Babies - Updated
This morning I decided to try and make Dutch Babies (see the original recipe here) a bit more healthy and nutritious. So, I made them using half oat flour (just swirl regular oatmeal in a food processor) and they turned out just fine. Next time I'll try using half wheat flour. Who knows what the next variation will be!
Dutch Babies - Today's Version
2 tablespoons butter
1/4 cup white flour
1/4 cup oat flour
1/2 cup milk
2 eggs
Preheat oven to 425 degrees. Melt 1 tablespoon butter in each of two 8" cake pans. Combine remaining ingredients and pour half into each pan. Bake for about 12 minutes, until golden. Serve with syrup or fruit. Serves 2.
Note: This wasn't terribly "puffy" but I think that's because there wasn't a lot of batter in the pan. You could probably just use one cake pan and have it turn out just fine.
2 tablespoons butter
1/4 cup white flour
1/4 cup oat flour
1/2 cup milk
2 eggs
Preheat oven to 425 degrees. Melt 1 tablespoon butter in each of two 8" cake pans. Combine remaining ingredients and pour half into each pan. Bake for about 12 minutes, until golden. Serve with syrup or fruit. Serves 2.
Note: This wasn't terribly "puffy" but I think that's because there wasn't a lot of batter in the pan. You could probably just use one cake pan and have it turn out just fine.
Using our mini cast iron pans made them nice and puffy!
Updated again 1/12024: We tried a New Year's Day experiment - one mini Dutch baby made with all white flour and one with all wheat (guess who ate which!). Whole wheat must be quite dense; that one didn't rise at all. However, it was still quite delicious and perfect for our holiday breakfast.
We tried the wheat flour variation and it worked just great!
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