…….and Chocolate chips!!!
Since it’s Sunday and almost Valentines I think it’s ok to start indulging a little again. The whole month of January filled with super healthy food has past and the December damage has been repaired.
Normally I am one of those super active morning people, the first one to get up. And with up, I mean up and running. I want to eat breakfast straight away and lots of it because on Sundays we usually go for a hike after hearing things like , “mom chill , it’s Sunday”…..pfffff whatever.
But then I saw Nigella the other day on the tv, cooking breakfast and then taking it back to bed again, now that for me is like a foreign language. Back to bed???? Is that really ok??? I decided to give it a try, (since it’s almost Valentines), I know myself well enough that as soon as brekkie is down, I’ll be up. But I’ll try it anyway.
So, since it was going to be a special morning, a special breakfast it had to be. This Dutch Baby is off the charts. I really can’t think of a better treat, and not even that naughty. Ok, maybe a little.
And an other plus is that you don’t have to stand over the stove flipping pancakes for half an hour. Just one bowl, one pan and one Dutch Baby to share (or not).
For those who don’t know what a Dutch Baby is, it’s one big pancake baked in a hot cast iron pan in the oven. They’re thicker than normal pancakes and also a little chewier. But crispy around the edges. And although the name may suggest that they originate in the Netherlands this is not the case. We have Pannekoeken, also super delicious. Larger pancakes, a little thicker than crepes, plain or filled with apple and or bacon. Served with a kind of molasses called stroop.
The batter comes together in one bowl with a whisk, and it’s poured over melted coconut oil or butter in a pre heated skillet, and baked.
Any large oven-safe skillet will do. I used my Lodge Seasoned Cast Iron Skillet, 8-Inch, if you don’t have one bake in an oven proof dish.
Gluten free option ✔
Dairy free ✔
Ref. sugar free ✔
- 1 cup Strawberries, rinsed and drained (or frozen)
- 1/4 cup Maple Syrup
- 2 tbsp. water
- 1 tsp. Arrowroot mixed with a tablespoon water
Vanilla Dutch Baby:
- 1/2 cup Whole Spelt Flour , All Purpose Flour or Gluten free all purpose
- 1 Tbsp Coconut Sugar or of choice
- 1/2 Vanilla Bean , split in half lengthwise and scraped out
- pinch of salt
- 1/2 cup milk of choice (I use soy or almond)
- 2 eggs at room temperature
- 2 Tbsp Coconut Oil or butter for frying
- 2-3 tbsp. Dark Chocolate
- Xylitol icing sugar for serving (optional)
Combine Strawberries with the Maple syrup and water in a saucepan.
Cook on medium until thicker, but not all berries have burst. Make a slurry with 1 tsp. arrowroot and the water. Mix and add to syrup in pan. Cook for a few more minutes until thickened.
Turn off heat, and reserve.
Vanilla Bean Dutch Baby:
Place the flour, sugar, vanilla and salt in a bowl and use a whisk to mix .
Add the eggs, and stir with a whisk. Add the milk stirring.
Pour into the bowl of flour and mix thru completely until is it a smooth batter.
The batter will be loose and very liquidy.
Leave the batter to rest 20-25 minutes to give the flour time to absorb the liquid.
Place the cast iron skillet you are using in the oven to preheat.
Preheat the oven at 220 C /425 F.
When ready to make the pancake, remove the skillet from the oven (use an oven mitt!) and place on top of stove.
Add coconut oil/butter and swirl pan to melt and coat the bottom and sides of the pan.
Pour the batter on top of the butter and tilt the pan if needed to get the batter even all over. Sprinkle over the chocolate chips.
Place skillet back in oven.
Bake until it is puffed, lightly browned across the top, and darker brown on the edges, about 15-20 minutes.
Serve from pan, or transfer to plates. Dust with xylitol icing sugar and serve with the Strawberry syrup.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥
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