The birth of Dutch Babycakes.
I intended to make Dutch Babies this morning but they were re-born as Dutch Babycakes.
Dutch Babies are the puffy German pancakes with Seattle origins. I have been making Dutch Babies since my college days. The recipe came from my college neighbor who lived across the alley and who was in many of my art classes. We are still good friends today, and both still making Dutch Babies. Only mine are gluten-free.
Dutch Babies are so simple, so versatile, and so impressive. They puff up in the oven like popovers, then deflate a bit as they cool but still maintain nice hills and valleys in which to sprinkle lemon juice, powdered sugar, and fresh fruit. The texture is not like a pancake, not like a muffin. Kind of in-between. Kind of moistey-spongey.
Dutch Babies are usually baked in a hot skillet or pie pan in the oven. I wanted individual babies today, so I baked them in a muffin pan. Because the edges of Dutch babies puff up more than the middle and because a muffin pan has more edge proportionally than a pie pan, they puffed up in the oven leaving a little indentation in the middle. Very cute. The Babies deflated a bit while cooling and looked like little cakes with dimples. Babycakes.
Traditionally, Dutch Babies are simply sprinkled with fresh lemon juice and dusted with powdered sugar to serve. But like pancakes, they can be dressed up in so many ways. How about adding raisins and lemon zest to the batter. How about adding cooked or fresh fruit to the batter. How about a dash of cinnamon, a splash of Contreau, some orange zest, then dusted with cocoa powder instead of powdered sugar. You get the idea. Start with the basic recipe and be creative with it.
Today I splashed the Babycakes with some fresh lemon juice, dusted with powdered sugar, then topped them with raspberries, boysenberries and blueberries from my garden; picked while the babies were in the oven. Baby, these cakes are good!
Gluten/Dairy Free Dutch Babycakes
from: giddyupglutenfree, dorothy allard 2010
heat oven to 425º
4 large eggs - room temperature
1/3 cup sorghum flour
1/3 cup potato starch
1/4 cup almond flour
1 cup So Delicious Coconut Beverage** - room temperature
2-3 tbsp Earth Balance Vegan Buttery Stick*
fresh lemon juice
1. Whisk eggs. Whisk to blend sorghum flour, potato starch, and almond flour.
2. Add flour mixture and milk alternately to eggs, blend until batter is smooth.
3. Put a 1/4 tbsp dab of butter on the bottom of each muffin cup. Put the muffin pan in the preheated oven. When the butter is sizzling, take the pan out and fill each cup 3/4 full with the prepared batter.
4. Bake for 18 - 20 minutes, until puffy and golden brown. Let the cakes rest for a few minutes, then take them out of the cups and onto plates. Sprinkle with fresh lemon juice, dust with powdered sugar, and serve with fresh berries.
* If you can’t have soy products, use organic vegetable shortening instead of the Earth Balance sticks.
** use any non-dairy milk (unflavored and unsweetened) if you don't want to use coconut milk