Dutch Baby’s are like a heavenly mix between pancake and soufflé. Aaaaaand…
You can use almond milk to make a Dutch Baby! I say this with such excitement because after scouring the internet extensively I still couldn’t find any indication of whether it was going to be a successful swap or a major flop. (Not that almond milk has ever failed me, but this was my first ever Dutch Baby). And it’s safe to say…this baby was a success! Not only does swapping almond milk not affect the texture, but it also slices off some calories and creates a lactose-intolerant friendly dish! For these same reasons I used ghee instead of traditional butter- it’s also way more delicious!- to develop what I guess would be a healthier Dutch Baby.
This is definitely a relaxed weekend morning dish to be devoured hot from the oven. You will want to squeeze a little citrus on right before serving- I made some simple blood orange sugar (that melted into syrup) to serve on top.
Best served with coffee and good company 😉
Dutch Baby with Almond Milk
3/4 cup almond milk
1/2 cup unbleached all-purpose flour
1 pinch sea salt
2 tablespoons unsalted butter
- Preheat oven to 475 F and place a 10-inch cast-iron skillet in the oven to heat up.
- Whisk the eggs and milk until frothy using a hand whisk or electric beater – whichever you find easier. Slowly add flour and salt then mix well.
- Remove pan from the oven carefully and turn it down to 425 F. Place all the butter in the skillet and swirl to melt evenly.
- Pour in the batter and quickly return to the oven. Cook for 12-15 minutes, until pancake is puffed and brown.
- Squeeze a bit of lemon and serve immediately! Garnish as desired with sugar, cinnamon, berries, etc!