I’m excited to share this recipe with you because it’s an excellent option if you’re thinking about serving a special breakfast on Mother’s Day. Instead of taking the usual route with ordinary pancakes, eggs and bacon, try something new and indulgent. Dutch Baby is easy to make and it’s a tasty and creative recipe.Until we made it, I had never heard of Dutch Baby. I mean…what the heck is it?! Dutch Baby is similar to pancakes, but I think even better. Like pancakes, you can serve Dutch Baby with maple syrup, a sprinkling of confectioner’s sugar, even more butter if you want. The original recipe called for bananas and pineapple but since Kara doesn’t like bananas we stuck with pineapple only.
The end result was buttery, pancake-like goodness. It got all puffy around the edges and golden brown and looked good enough to eat right out of the skillet. Mother’s Day is just around the corner so make sure you keep this recipe in mind!
¾ cup sweetened shredded coconut
¾ cup flour
¾ teaspoon cinnamon
pinch of salt
3 large eggs, at room temperature
1/3 cup sugar
2/3 cup milk
½ stick unsalted butter
1 cup fresh pineapple, cut into chunks
Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Spread coconut on a baking sheet and bake until lightly toasted, about 4 minutes. Stir coconut halfway through if the edges become brown before the center does. Remove from oven and allow to cool. Place a cast iron skillet in the oven to heat.
In a medium bowl, whisk together flour, cinnamon, salt and 2 tablespoons of the cooled toasted coconut.
In another medium bowl, whisk together eggs and sugar until thick and pale. Pour in milk and whisk to combine. Add the egg/milk mixture to the flour mixture all at once and stir to combine. Mixture should be thin.
Carefully remove the cast iron skillet from the oven. Place butter in the skillet to melt. Return the pan to the oven to help the butter melt faster. Remove skillet from the oven and twirl the pan to spread the butter along the bottom and sides. Pour batter in the skillet and return to preheated oven. Bake 15-18 minutes, or until golden brown and puffy along the sides of the pan.
Remove from oven and top with pineapple and remaining coconut. Slice into wedges and serve immediately with maple syrup and confectioners’ sugar, if desired.
Source: Joy the Baker