Saturday, July 21, 2012

Dutch Baby goes Tropical (GF)

 This little baby has some eggs, this little baby has some sugar, and this little baby goes wee wee wee all the way to the tropics.

I first heard of this oddly-named pancake a couple years ago, when a close friend raaaaved about an unforgettable puffy pancake that The Oak Table specializes in. While they simply call it the "apple pancake," everyone else seems to know it as the "dutch baby."

It's essentially a souffle, but instead of going the savory route this baby is stuffed with a delectable combination of fruit and sweetener. It's then popped into the oven in a 10-inch skillet and left to rise, becoming a custard-like, fruit-stuffed pancake.'s that good.

I've experimented with  tons of combinations - apple and lemon, pear and nutella - I bet you even could go the savory route and stick in some onions and veggies for a dinner-time side dish.

We had a ripe mango facing its final hours on our counter so that was an easy decision. Mango + coconut?

Uhhh yeah. Easiest decision all day.

Mango Coconut Dutch Baby, Gluten-Free
Makes one 10-inch round pancake

4 eggs
1/4 cup white rice flour
1/4 cup potato starch
1/2 t baking powder
1 T white sugar
pinch of salt
1/2 t nutmeg
1 cup milk (I used rice)
1 t vanilla extract
2 T melted coconut oil

the filling:
3 T coconut oil
1/4 cup white sugar
1/2 t sinnamon
1/4 t nutmeg
1/2 mango, diced

1. Beat the eggs in a medium mixing bowl. Add in the flours, baking powder, sugar salt and nutmeg and combine. Add the milk, vanilla and coconut oil and combine again. Let sit for 30 minutes, or overnight in the fridge if you are ahead of the game and preparing this on Saturday night for Sunday morning.

2. After the batter has rested, preheat the oven to 425 degrees. Moving onto the filling ingredients, melt the coconut oil over medium-low heat in a 10-inch cast-iron skillet, swirling it around to cover the entire pan and up the sides. In a small bowl, mix together the sugar, cinnamon and nutmeg and sprinkle half in the bottom of the pan over the coconut oil. Evenly distribute the mango in the pan and cover with the remaining sugar mix. Give the batter a quick whisk and pour over the mango mixture.

3. Take the skillet off the burner and pop into the oven for 20 minutes until slightly browned on top. Prepare to be marveled.

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