Dutch Baby with Almond Milk and Ghee

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Dutch Baby’s are like a heavenly mix between pancake and soufflé. Aaaaaand…

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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 😉

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Dutch Baby with Almond Milk
INGREDIENTS:
3 eggs
3/4 cup almond milk
1/2 cup unbleached all-purpose flour
1 pinch sea salt
2 tablespoons unsalted butter

DIRECTIONS:

  1. Preheat oven to 475 F and place a 10-inch cast-iron skillet in the oven to heat up.
  2. 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.
  3. 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.
  4. Pour in the batter and quickly return to the oven. Cook for 12-15 minutes, until pancake is puffed and brown.
  5. Squeeze a bit of lemon and serve immediately! Garnish as desired with sugar, cinnamon, berries, etc!

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2 Responses to Dutch Baby with Almond Milk and Ghee

  1. Catherine says:

    I just wanted to take a moment to tell you your blog is amazing! Love the bright colors.

    xoxo,
    Catherine

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