Scallion Dutch Baby
A savory, baked pancake (grain and gluten-free) with a crispy exterior and fluffy interior with hints of sweet, mild onion. Disclaimer: This post may contain affiliate links, which means we will receive a commission if you make a purchase through those links at no extra cost to you.
Equipment
- 1 Blender
- Measuring cups
- 9-inch cast iron skillet
- Measuring spoons
- Whisk
- Small mixing bowl
Ingredients
Ingredients for scallion dutch baby:
- 3 Room temperature eggs
- ½ Cup Tigernut all-purpose flour
- ½ Cup Room temperature milk
- ½ TBS Sugar
- 1 tsp Salt
- 3 Scallion stalks
- 4 TBS Unsalted butter
Ingredients for soy chili sauce:
- ¼ Cup Soy sauce
- 2 TBS Chili garlic sauce
- 2 TBS Brown sugar
- 1 tsp Minced garlic
- 1 TBS Apple cider vinegar
- ½ tsp Salt
Instructions
- Preheat the oven to 425℉/ 218℃ and gather the ingredients. Please note before starting that this recipe does contain eggs. The soy sauce later described may contain wheat
- Add all ingredients for the Dutch baby except the butter into the blender
- Pulse on low until ingredients are just incorporated
- Take the 4 TBS of butter and place into the cast iron skillet. Place the skillet into the oven and allow the butter to melt.
- Using oven mitts, remove the cast iron skillet once the butter has melted. Pour the batter from the blender into the skillet
- Place the skillet with batter into the oven and bake for 20 minutes
- Reduce oven heat to 300℉/149℃ and bake for another 5 minutes
- In the meantime, whisk together the ingredients for the soy chili sauce in a small bowl. If you want to make a gluten-free version, use tamari sauce instead of soy sauce.
- Using oven mitts, remove the cast iron skillet from the oven. Cut into 4 equal slices and serve with dipping sauce.