Ingredients with Measurements:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup sweetened shredded coconut
- 1/4 cup diced pineapple
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- Powdered sugar for dusting
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, mix the eggs, flour, milk, salt, and vanilla extract until smooth.
3. Melt the butter in a 10-inch cast-iron skillet over medium heat.
4. Add the shredded coconut and diced pineapple to the skillet and cook for 1-2 minutes until lightly toasted.
5. Pour the batter into the skillet and transfer it to the oven.
6. Bake for 20-25 minutes until the Dutch baby is puffed and golden brown.
7. Remove the skillet from the oven and dust the Dutch baby with powdered sugar.
8. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Preheat the oven to 425°F.
Serving size:
This recipe serves 2-4 people.
Nutritional information:
Calories: 357
Fat: 19g
Carbohydrates: 34g
Protein: 12g
Sodium: 317mg
Sugar: 14g
Substitutions for ingredients:
- You can substitute the sweetened shredded coconut with unsweetened shredded coconut or coconut flakes.
- You can substitute the diced pineapple with canned pineapple chunks or fresh mango.
Variations:
- You can add sliced bananas or chopped macadamia nuts for a tropical twist.
- You can use lemon zest or orange zest instead of vanilla extract for a citrusy flavor.
Tips and tricks:
- Make sure the skillet is hot before adding the butter and ingredients.
- Use a blender or whisk to ensure the batter is smooth and free of lumps.
- Do not open the oven while the Dutch baby is baking to prevent it from deflating.
Storage instructions:
The Dutch baby is best served fresh out of the oven, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the Dutch baby, preheat the oven to 350°F and bake for 5-10 minutes until heated through.
Presentation ideas:
Serve the Dutch baby on a large plate and dust with powdered sugar. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on top.
Garnishes:
You can garnish the Dutch baby with fresh mint leaves or chopped nuts.
Pairings:
This Dutch baby pairs well with a cup of coffee or tea.
Suggested side dishes:
You can serve the Dutch baby with a side of bacon or sausage for a savory breakfast.
Troubleshooting advice:
- If the Dutch baby is not puffing up, make sure the oven is hot enough and the batter is smooth.
- If the Dutch baby is burning on the bottom, reduce the heat or move the skillet to a lower rack in the oven.
Food safety advice:
Make sure to cook the Dutch baby thoroughly and store any leftovers in the refrigerator.
Food history:
The Dutch baby is a German pancake that originated in the United States in the early 1900s.
Flavor profiles:
This Dutch baby has a sweet and tropical flavor with hints of coconut and pineapple.
Serving suggestions:
Serve the Dutch baby for breakfast or brunch with a side of bacon or sausage.
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