Browned Butter Whole Wheat Dutch Baby
A few months ago, I read The Ruthless Elimination of Hurry, and it was one of the best decisions I made before our big move. In it, John Mark Comer specifically talks about our daily, weekly, monthly, yearly soul’s need for Sabbath. As we moved, I’ve been intentionally trying to think of ways I can serve my family with the Sabbath through food. Hence your presence here :)
I was first introduced to the goodness that is a Dutch Baby by a good friend the last time I lived in South Asia (which was over 10 years ago!!). Let’s not get started on the fact that the last time I lived in SA it was 10 years ago.. I FEEL OLD NOW.
Anyways, this goodness is like the meeting of a funnel cake and egg custard after they had a baby in a cast iron pan. It’s not dairy or gluten free, but it’s full of absolute GOODNESS for your soul. I hope you all love it as much as you’ve loved my chocolate lava fudgey pies!
Browned Butter Whole Wheat Dutch Baby
30 minutes - serves 6
4 TBS unsalted butter
2/3 cups milk
2/3 cup whole wheat flour (atta)
4 eggs
2 tsp vanilla
1/2 tsp salt
Powdered sugar, fresh fruit, nutella, maple syrup, etc for serving
Preheat oven to 450 (230 degrees celsius). Add butter to a cast iron skillet (you could use a glass casserole dish too, but the dutch baby won’t curl up as much) & let it melt in the oven for 5-8 minutes until the butter is browned.
Meanwhile, add the remaining 6 ingredients to a blender & blend 45 seconds - 1.5 minutes until the batter is smooth and no lumps remain.
Once the butter is browned, take the skillet (carefully) out of the oven and pour the batter in. Bake for 20-25 minutes. DO NOT open the oven in the first 15 minutes or your dutch baby will deflate.
Serve with powdered sugar, syrup, honey, your favorite fruit (berries or peaches are delicious!) or even nutella. As always, let me know if you try it in the comments!