Almond Dutch Baby Recipe

I spent a good year of my life testing pancake recipes for my Pancake cookbook - it was a glorious, carb-filled year. After that pancake-making stint, I didn’t want to eat or make another pancake recipe for a very, very long time. And I didn’t. I steered clear of them, instead opting for savory egg dishes with bacon or sausage on the side…until a few days ago when al I wanted in the entire world was a stack of fluffy buttermilk pancakes.

As I opened my cupboard, I was disappointed to discover that I had run out of baking powder and baking soda, so I turned to the type of pancake that gets its leavening from eggs: the glorious Dutch Baby. Dutch babies are a cross between a thick German pancake and a crepe.

They’re paper thin, airy, and light with an egg texture. They’re rumored to have originated out of Seattle, Washington, and if you haven’t had one, you’re in for a treat. The batter will be thing, with a few lumps, and be very similar in texture to a crepe batter. When in the oven, the dutch baby will puff up, rise and turn a beautiful golden brown. I decided to add a bit of lemon, almond extract and silvered almonds for nice texture.

You can slice it up and top it with maple syrup, if you like, though I prefer a nice sprinkling of powdered sugar. Dutch babies are a cross between a thick German pancake and a crepe, but food blogger Adrianna Adarme says they may have originated in Seattle in a full post on the Fresh Tastes blog. Preheat the oven to 400 degrees F. Place a 12-inch cast iron skillet in the oven to preheat for 2 to 3 minutes. In a medium bowl, whisk together the all-purpose flour, sugar, zest from 1/2 lemon (about 1/2 teaspoon) and salt.

Pour in the milk, along with the eggs, vanilla extract and almond extract. Stir until completely combined. You'll notice the batter is considerably thinner than traditional pancake batter with a few small lumps - this is all ok. Carefully remove the hot skillet from the oven; add the butter and swirl it around until melted. Pour the batter into the skillet, return it to the oven and bake the pancake for 18 minutes.

At the 18-minute mark, open the oven and carefully sprinkle the almonds atop the dutch baby. Bake for an additional 5-10 minutes, until the center is puffed and the edges are golden brown. Carefully remove the dutch baby from the oven (the cast iron skillet will be very hot) and sprinkle with powdered sugar. Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

Cover and cook for 30 seconds to a minute or until all the wholes are formed on the surface and the injera can easily be removed from the skillet. Remove from skillet by using a spatula and quickly placing it on a plate. With a piece of dry clean cloth clean the surface of the skillet and remove any food particles that my be sticking on it.

Make the next injera, let it cool on another plate before you stack it on the last injera and then the next until you run out of dough. Sign in or sign up and post using a HubPages Network account. 0 of 8192 characters usedPost CommentNo HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites. I am sorry but I don't think the griddle shown on the picture is available in the US yet. It is an Ethiopian invention and is only available in Ethiopia at this time.

Most people in the US use a pancake maker or just a non stick skillet for their injera. Thank you for stopping by. Thanks for the receipe, it is great. Do you also have info where to get the Injera Maing Griddle, in USA, I want to buy the one on the pic shown but I don't know if it is available in Ethiopian Stores/shops in U.S.A.

Thank you for stopping by asianlight. I am sorry you couldn't eat injera because of the yeast. But you can use the teff flour to make other things to eat. Look it up on the internet. I'd love to eat some of this but I can't use yeast in bread.