Breakfast > Pancake > Dutch Baby Pancakes

Dutch Baby Pancake with Coconut and Mango Recipe

Ingredients with Measurements:
- 1/2 cup all-purpose flour
- 1/2 cup coconut milk
- 3 eggs
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup diced mango
- 1/4 cup shredded coconut

Special equipment needed:
- 10-inch cast iron skillet
- Blender or whisk
- Oven

Step-by-step instructions:
1. Preheat the oven to 425°F.
2. In a blender or whisk, combine the flour, coconut milk, eggs, sugar, and salt. Blend or whisk until smooth.
3. Melt the butter in the cast iron skillet over medium heat.
4. Pour the batter into the skillet and sprinkle the diced mango and shredded coconut on top.
5. Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the pancake is puffed and golden brown.
6. Remove from the oven and let cool for a few minutes before slicing and serving.


Time:
Preparation time: 10 minutes
Cooking time: 18-20 minutes
5. Temperature:
425°F
Serving size:
4 servings

Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 28g
Protein: 7g
Fiber: 2g
Sugar: 14g

Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Coconut milk can be substituted with almond milk or regular milk.
- Mango can be substituted with any other fruit, such as berries or peaches.
- Shredded coconut can be omitted or substituted with chopped nuts.

Variations:
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- Top with whipped cream or yogurt for a creamy finish.
- Drizzle with honey or maple syrup for added sweetness.

Tips and tricks:
- Make sure the skillet is well-greased before pouring in the batter.
- Use room temperature eggs for a smoother batter.
- Don't open the oven door while the pancake is baking, as this can cause it to deflate.

Storage instructions:
The Dutch Baby Pancake can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
Reheat the pancake in the oven at 350°F for 5-10 minutes, or until heated through.

Presentation ideas:
Serve the Dutch Baby Pancake on a large platter and sprinkle with powdered sugar for a beautiful presentation.

Garnishes:
Garnish with additional diced mango and shredded coconut for added texture and flavor.

Pairings:
Pair with a cup of coffee or tea for a delicious breakfast or brunch.

Suggested side dishes:
Serve with a side of bacon or sausage for a savory breakfast option.

Troubleshooting advice:
- If the pancake doesn't puff up, make sure the oven is preheated to the correct temperature and the batter is well-blended.
- If the pancake is too thin, increase the amount of flour in the batter.

Food safety advice:
Make sure to cook the pancake thoroughly and store it in the refrigerator to prevent foodborne illness.

Food history:
The Dutch Baby Pancake, also known as a German pancake or a Dutch puff, is a traditional breakfast dish that originated in Germany and was brought to the United States by German immigrants.

Flavor profiles:
The Dutch Baby Pancake with Coconut and Mango is a sweet and tropical dish with a fluffy and slightly crispy texture.

Serving suggestions:
Serve the Dutch Baby Pancake with Coconut and Mango with a dollop of whipped cream or a drizzle of honey for added sweetness.

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Taste: Sweet, Tropical, Coconutty, Buttery, Fluffy