Very Berry Dutch Baby

It's not that Dutch baby pancakes can't be eaten all year round, but springtime calls for a version that involves fresh berries and lemon! 

This recipe celebrates blueberries and strawberries, not different from the strawberry version you can find on the website. If you prefer apples as your fruit of choice, try this one, with salted caramel instead.

As I've stated before, this one of my favourite ways to enjoy pancakes. Like galettes, the free form cakes offer a lot of flexibility to customize and effortlessly appear sophisticated. It's hard not to impress upon serving!

This one is gluten-free; I used oat flour and coconut milk--which adds a delicious flavour tweak to the mix. I also add a bit of coconut sugar, lemon juice, and lemon zest when reducing the fruits to err on the healthy side and enhance the berries natural sweetness and tartness. 

Ingredients

3/4 cup oat flour

3 eggs

1 1/2 tablespoons coconut sugar

1 tablespoons melted + 2 tablespoons plant-based butter

3/4 cup warm coconut milk + 1/2 teaspoon lemon juice

2 teaspoons vanilla extract

Pinch of salt

Icing sugar (optional)

Fruit reduction:

1 teaspoon lemon juice

1 teaspoon lemon zest

Mint leaves

1 tablespoon coconut sugar

1/2 cup mixed berries + extra to garnish

1/4 cup water

Instructions

Add the pancake batter ingredients (using the melted butter) to a blender, beat until smooth.

Add the 2 tablespoons of butter to a cast-iron pan over and melt before pouring in the batter.

Bake at 400F oven for 30 minutes.

Prepare the berry reduction. In a saucepan, add the ingredients and heat on low until the mixture begins to thicken and the berries break down, occasionally stirring to prevent the contents from burning. Remove from heat.

Take the Dutch baby out of the oven, allow it to cool for 5 minutes.

Spoon the reduction on top, garnish with fresh fruit, then dust with icing sugar.

Serve with syrup, ice cream, maple syrup, or almond whipped cream.