We love us some Dutch Baby 'round here. It is a fast, tasty hot breakfast that all three of us enjoy. Recently I experimented with cutting out some of the butter and adding in some whole wheat flour. I wasn't sure how it would take since it is a recipe without many ingredients to begin with. But the result was delicious (by trading some of the butter for coconut oil, it added a healthful component plus another dimension and subtle complexity to the recipe -- win!) and the texture was nearly identical to its full all-purpose flour cousin.
If you've never made a Dutch Baby before, I highly recommend it. It's so easy. Following is my recipe.
Coconut-Infused Dutch Baby (adapted from Foodie Crush, yields 8 slices, 131 calories/slice)
Step 1: In an oven-proof, deep pan put 2 TBSP butter and 2 TBSP coconut oil. (If you don't have coconut oil, or just aren't a fan, you can double the butter, or experiment with another type of oil, like canola.)
Step 2: Put the dish in the cold oven, with the rack in the top third of the oven.
Step 3: Switch the oven on to 425 degrees.
Step 4: Meanwhile, in a large bowl, crack 3 eggs and add 3/4 cup milk. With an immersion blender, combine the eggs and milk well. (Alternatively, you can do this in a blender.)
Step 5: To the egg and milk mixture, add 1/4 cup corn starch, 1/4 cup all-purpose flour, 1/4 cup whole wheat pastry flour (alternatively, you can simply use 3/4 cup all-purpose flour -- the corn starch is for a little crisp-ness at the end).
Step 6: Blend the mixture well. (I think this is the trick to the whole recipe.)
Step 7: Once your oven reaches 425 degrees, take the hot pan out and add the egg mixture to the melted oil & butter. Return it to the hot oven.
Step 8: Bake for 20 minutes.
Step 9: Enjoy! Nia and Joe like theirs with maple syrup. I like mine with a drizzle of agave syrup. You could also dust it with powdered sugar.
If you want to make a bigger Dutch Baby, the Foodie Crush bloggess as a simple chart for increasing the proportions here.