Say goodbye to standing over the stove cooking pancake after pancake – serve up a Dutch baby instead! This big, fluffy pancakes flavored with vanilla and lime zest is baked in one pan and serves in slices. They’re perfect for breakfast, dinner, or dessert!
Once in a while, laziness can have it’s rewards.
I had every intention of making waffles for dinner the other night, but it had been a long week and I was exhausted. Honestly, I was dreading making them. On my way home from work, the idea of a Dutch baby pancake popped into my head. An easy to make batter that bakes up in one pan (no standing over the waffle iron!) definitely sounded more appealing so I quickly changed my plans.
I’m glad I did, because this vanilla and lime Dutch baby was so much fun! If you’ve never made a Dutch baby, don’t worry – they might look fancy but they’re super easy to make.Grab one pan, one bowl, and a handful of basic ingredients and you’re on your way!
Dutch babies are giant baked pancakes with a eggy, crepe-like batter. The sides puff up in the oven – it looks totally wild and is one of the most satisfying kitchen experiences ever. Kids would totally get a kick out of it. The crater that forms in the middle is perfect for filling with your favorite fresh fruit. Since my pancake was flavored with vanilla and lime, I kept with the tropical feel and filled it with fresh mango slices. My mangoes were super sweet but if yours aren’t you can dust your pancake with powdered sugar or a drizzle of honey.
I was inspired to go with the vanilla + lime flavor because Silk asked me to try their new chocolate and vanilla cashew milks. They’re both delicious, but I’ve been appreciating vanilla more and more as I’ve gotten older and that one is my favorite – especially for cooking (and for my coffee!) It’s super creamy and sweet, with a strong vanilla flavor that reminds me of melted ice cream. It adds tons of vanilla flavor to this Dutch baby, without having to add additional vanilla extract. If you substitute coconut oil or butter alternative for the butter, the Dutch baby is also dairy free.
To find out more about Silk cashew milk, find more recipes, and download a coupon, visit their web site.
This conversation is sponsored by Silk. The opinions and text are all mine.
- 3 eggs
- 2/3 cup Silk vanilla cashew milk
- 1 lime, zested
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 2/3 cup flour
- 2 tablespoons butter or coconut oil
- 1 teaspoon powdered sugar (optional)
- 2 mangoes, thinly sliced
- Heat your oven to 400ºF. While the oven heats up, take the eggs and milk out of the refrigerator to bring them closer to room temperature.
- In a large mixing bowl, whisk together the eggs and cashew milk until smooth. Whisk in the lime zest, sugar, and salt. Slowly mix in the flout to for a thin, smooth batter.
- Add the butter into a 9-inch oven-proof skillet (preferably cast iron). Place in the oven for 2-3 minutes, or until the butter is melted. Swirl te pan to coat it with melted butter; pour in the batter.
- Bake for 20 minutes, or until the Dutch baby is puffed and golden brown. Remove from the oven.
- If desired, dust with powdered sugar. Top with fresh mango slices. Serve immediately.