Enjoy this German classic dish without worrying about your blood sugar.
I miss that classic Sunday breakfast. That Norman Rockwell-esque meal that included pastries, meats, juices and fruits. I grew up with the tradition that Sunday mornings were special, that meant, my dad watching the news, typically politics and my mom, preparing the type of breakfast we didn’t have time for during the week. This included items like pancakes, biscuits and gravy, cinnamon rolls and, once in a while, Dutch babies.
Known by such picturesque names as “Dutch Babies” and “Bismarks,” this German classic is among one of my favorite breakfast treats. The basic recipe for the individual pancakes is shown in the video and below. For large groups, multiply all ingredients as you increase the pan size. I’ve baked versions large enough for 8 people using a paella pan. The classic topping is a sprinkling of powdered sugar and a generous squeeze of lemon.
Obviously, we have adapted this to be diabetic friendly, low carb and zero added sugar. With the recipe we have listed please see the recipe for recommended toppings for both sweet and savory.
Dutch Baby Oven Backed Pancakes
- 2 tablespoons unsalted Butter
- 2 Whole Eggs
- 3/8 cup Whole Milk
- 3/8 cup Carbalose flour
- 1 tablespoon Sugar Substitute (optional, based on toppings)
- 1/2 teaspoon vanilla bean paste or extract (optional, based on toppings)
- A pinch of salt
- Preheat the oven to 400℉ with the oven proof pan in the oven. While your oven and pan are heating, begin making the batter.
- Combine all the ingredients together and blend for 30 seconds. If using a mixer, use a whisk attachment, or use a blender or food processor. It is very important to add air to the batter so that steam will be created during the baking process. This is what creates the puffed walls you are looking for. Set aside and rest the batter for 15 minutes.
- After the rest period, remove the pan from the oven and add the butter. Return the pan to the oven melting the butter to just bubbly.
- Remove the pan and swirl the butter to cover the sides of the pan.
- Pour the batter into the pan and return to the oven.
- Bake for 18-22 minutes, or until the pancake is puffed and golden. DO NOT OPEN THE OVEN DURING BAKING FOR THE FIRST 18 MINUTES!
- Serve immediately with toppings of your choice.
- Powdered sugar substitute and lemon juice
- Fresh berries or other fruit
- Warm applesauce
- Berry Butter – See our video
- Toasted nuts and Grated Coconut
- Chicken, Artichoke and Cream cheese
- Sausage and Peppers
- Ham and Swiss Cheese