It is a snowy day here in New York. There is about a foot of snow on the ground and it is still snowing! Time to hunker down, relax under the blankets, and make a breakfast that makes you feel all warm and cozy inside.
While the snow was falling last night, I was researching for a yummy breakfast. I already knew I wanted something pancake like and I came across this Vanilla Dutch Baby recipe from Food Network. You can top this off with anything! Fresh whipped cream, maple syrup, powdered syrup, etc. The list goes on.
Since I'm working on a healthier me, I made a couple changes. I swapped out whole milk for almond milk and a 1/4 cup of all-purpose flour for 1/4 cup of hazelnut meal/flour. Best thing I ever did! It gives the pancake a nice, subtle, nutty flavor.
The recipe makes 8 servings, each serving at 126 calories (without toppings.)
3 tbsps. butter
1/4 cup hazelnut meal/flour
1/2 cup all-purpose flour
3/4 cup almond milk (heated for 30 seconds in the microwave)
1 tbsp. brown sugar
2 tsps. vanilla extract
Pinch of salt
Confectioners'sugar for dusting
- Preheat oven to 400 degrees.
- Put the butter in a cast iron pan or a large, ovenproof, nonstick saute pan, and place in the oven.
- Meanwhile, combine the eggs, flour, warm milk, sugar, vanilla extract, and salt in a blender until well incorporated. Bubbles should form on top of the mixture.
- Remove the pan from the oven. The butter should be melted. Swirl the butter around to coat the pan and pour the remaining butter into the batter. Blend until butter is incorporated.
- Pour the batter back into the pan and place in the oven. Bake for 20 - 25 minutes, until the pancake is puffed and golden brown.
- Using a spatula, remove the Dutch baby and place on a cooling rack. Once slightly cool, cut into 8 pieces and top it with whatever your heart desires.