Ingredients:
- 1/2 cup whole wheat pastry flour
- 1/2 cup of milk
- 4 eggs
- 2 tbsps coconut oil
- 1 1/2 cup of frozen black sweet cherries
- juice from half a large lemon
- dash of salt
- TOOLS NEEDED: 1 cast iron pan, at least 9 inches in diameter at the bottom of the pan.
- Preheat oven to 425 F.
- In a large, cast iron skillet, melt the coconut oil over low heat. Then set aside to cool a bit while you prepare the batter.
- In a medium mixing bowl, whisk together the eggs, flour, salt, lemon juice and milk. Whisk thoroughly to get out any and all clumps. You can also process this in a food processor if you watch it carefully and don’t blend for too long. Then add the cherries
- Pour the batter into the oiled skillet and place the skillet in the oven.
- Bake for 20-23 minutes.
- The dutch baby will rise above the pan and be very puffy and golden brown.
- Remove from oven and allow to cool. The puffiness will sink a bit as the temperature goes down.
http://www.thegraciouspantry.com/clean-eating-dutch-baby/#ixzz2ovQMu5wB
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