If you are in my FB friends list or if you follow me on Instagram, then you might know about this. Yesterday I posted a photo and asked friends whether they could identify the dish. Most of you answered Yorkshire pudding, but this is not that. But consider this a sweet sisiter of Yorkshire pudding. Usually made with eggs, milk, flour and sugar, these are oven baked pancakes popularly known as Dutch Baby pancakes.
Dutch Baby pancakes are also called as German Pancakes, Bismarck or Dutch Puffs and are served as American breakfast. Made with flour, milk, eggs, sugar they are flavoured with vanilla and cinnnamon and are served topped with fruits, cream, syrup or dusted with sugar. As I was trying a low carb version, the best choice was coconut flour. You can see from the pictures that it turned out amazing. As I didn’t have a cast iron skillet to bake, I followed Mayuri’s idea of baking them in smaller size. She used her muffin tin, but I used my ramekins to bake.
In a vegetarian low carb diet, paneer and eggs are the protein options. In one medium sized 44 gm egg, there is 4.2 gm fat, 0.3 gm carbs and 6 gm of protein. So if you are on low carb diet, please include eggs. I know it would be disgusting to even think of eggs if you have been a vegetarian your whole life. But still it is a better source of protein than paneer and would be perfect for your weight loss journey.
I went through so many recipes and one thing common about every recipe is that the pancakes swell in oven but will collapse once they come out. So I had my camera ready to capture that beautiful pancakes when they came out of oven. As you can see, inside the oven the dome was amazing but after removing they just collapsed. But they were so beautiful. The texture was so good, so moist and it tasted amazing. As I didn’t want to add any topping, I just relished them hot out of oven. But you can add any topping you want. I have also used stevia as sugar substitute, but if you don’t have problem with sugar, then add it to taste.
Makes 4 Pancakes
Eggs – 3, medium
Milk – 3/4 cup
Stevia – 1 tsp
Cinnamon – two pinches
Vanilla Essence – 1 tsp
Salt – 1/4 tsp
Coconut Flour – 2 tbs
Ghee / Melted Butter – 2 tbs
Butter the ramekins, arrange on a tray and place in oven.
Preheat the oven at 200°C along with the tray and the ramekins.
In a jar take all the ingredients.
Blend everything with an immersion blender until the batter is smooth and slightly frothy.
Divide the batter between four preheated ramekins.
Bake for 20 minutes or until the top is golden and the pancakes are puffed up so nice.
Serve them immediately straight out of oven.