Original recipe:
Dutch Babies (Susan Whittenburg):
Ingredients: 3 eggs, 2/3 cup of milk, 2/3 cup flour, ½ tsp. Salt, 2 Tbl. butter
Preparation: melt butter in 8x8 casserole dish while oven preheats (can use 9x13—pancakes will be thinner), place all other ingredients into blender—eggs and milk first. Pour into dish with butter and bake at 450 degrees for 15 min. serves 6. Cook’s notes—this is a great ‘breakfast for dinner’ meal and tastes great with syrup, powdered sugar, or jam—yum! Serve with juice and side of fruit.
When my kids ask for eggs in the morning, I make this instead:Kandis' Dutch Babies:
Ingredients: 2 egg whites, 1 whole egg, 2/3 cup of rice milk, 2/3 cup whole wheat flour, ½ tsp. Salt, 3 Tbl. Smart Balance.
Preparation: melt smart balance in 8x8 casserole dish as oven preheats (double recipe for 9x13 pan), place all other ingredients into blender—eggs and rice milk first. Pour into dish with melted smart balance and bake at 450 degrees for 15 min. serves 6.
Note: you need to watch the Smart Balance closely (it melts faster than the butter and will burn if you don't take it out of the oven as soon as it melts!). Each time I make this I top it with sliced strawberries and powdered sugar. I know it has eggs (I'm still working on finding a way around that!), but I feel better about feeding it to my kids with these modifications. Also, you can just use the egg whites for all 3 eggs, but it won't 'puff' at all--although it still tastes great--just thin...
Kid Grade: A (they don't notice the difference at all...)
I have also tried dutch babies by using KEFIR instead of the milk. (Kefir breaks down the casein talked about in China Study - and great if you use organic milk - or I bet it'd be good with coconut milk kefir). I also used OAT flour - I just blend up oats in the blender - and we love it. We get SO much wheat at our house, its good for the body to trade up different grains for a flour base :)
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