Monday, January 9, 2012

Clean Eating Cherry Almond Dutch Baby Pancakes (and how to pit fresh cherries without a cherry pitter)

Makes 6 servings, 1 slice each
This is another variation of the Peach Dutch Babies that I recipe tested for the April/May 2011 issue of Clean Eating Magazine. It was delicious with peaches, we loved it with pineapple and coconut, and this morning we had cherries so I thought I'd give it a try. 

A Dutch Baby is an oven baked pancake which is kind of a blend between a popover and a crepe. The boys voted this one as their favorite version and I have to agree :) But I REALLY love fresh cherries so I might be a little biased.

  • 3 large eggs
  • ¾ cup low-fat milk
  • 2 tbsp pure Maple syrup
  • ½ tsp almond extract
  • ¼ tsp plus a pinch sea salt
  • Large pinch nutmeg
  • ½ cup whole-wheat pastry flour (I just use King Arthur’s White Whole Wheat flour)
  • 2 Tbsp coconut oil
  • 1 cup sliced cherries
  • 2 Tbsp slivered almonds (although the boys and I had it with pecans because we didn't have any slivered almonds LOL)
ONE: Place a heavy, 12-inch oven-proof or cast-iron skillet in the oven and preheat to 425°F. (If you don't have an oven-proof skillet, you can use a baking dish. You'll need something a bit bigger than an 8x8 square pan but a 9x13 is about as big as you could go.)

TWO: In a large bowl, lightly beat eggs. Add milk, Maple syrup, almond extract, salt and nutmeg; whisk to combine. Add flour and whisk just until blended (a few lumps are fine).

THREE: Carefully add coconut oil to the skillet in the oven. Close the door, and allow it to melt, about 1 to 2 minutes. Wearing a heat-proof glove or oven mitt (I wear my Ove Glove), remove the skillet from the oven and pour the melted oil into the batter; whisk just until blended (do not over mix).

FOUR: Pour the batter back into the hot skillet and sprinkle evenly with the sliced cherries. Carefully return skillet to oven and bake until edges are puffed and golden brown, 17 to 19 minutes.

FIVE: When the pancake is done, sprinkle it with the almonds. It’s pretty impressive when it’s all puffed up fresh out of the oven. Call everyone to the table right away because it deflates pretty quickly. My boys like to peak through the window on the oven door to watch it puff up. They call this Magic Eggy Pancakes.

Not only do I get to eat a delicious pancake... staring at it through the oven door
keeps Theron entertained for 20 minutes and I get to see this excited little face :)

You won’t have leftovers but, if you did, you could freeze individual servings using the flash freeze method to feed your freezer stash.

QUICK TIP: I don't have a cherry pitter. We all love cherries and I am eagerly looking forward to the day that I can just hand my kids a bowl of cherries and send them outside to happily eat them and spit out the pits. Until that day comes, this is how I get around the pits:

Wash the cherry, pull off the stem, and stand it up on the cutting board.
Slice of the fruit on either side of the pit
Finally cut off the little bits of fruit left around the pit.
Discard the pit and enjoy!

Per serving - 162 Calories (71 Calories from Fat), 8g Fat, 5g Saturated Fat, 94mg Cholesterol, 141mg Sodium, 18g Total Carbohydrates, 2g Dietary Fiber, 9g Sugars, 6g Protein, 4% DV Vitamin A, 2% DV Vitamin C, 6% DV Calcium, 5% DV Iron