Dutch Baby + Balsamic Maple Berries & Whipped Chevre Cream (GF)

I’ve had a Dutch baby for breakfast at least 4 mornings in the last week. Seeing as this is the first time I’ve ever tried a Dutch baby, can you blame me? Ok, I’ve had a million German Pancakes in my lifetime, and technically they’re pretty much the same thing, but there is something about a fluffy pancake baked in a round skillet with edges that reach to high heaven that just does me in. I sit and admire the puff for a few minutes first before diving in.

Don’t know what a Dutch baby OR a German pancake is? It’s a dense, yet fluffy pancake that is baked in the oven (Dutch babies in skillets, German pancakes in baking dishes) over a layer of melted butter that puffs up sky-high when finished baking and golden brown. The butter settles into all of the cracks on top of the pancake and makes it DELICIOUS. My version takes a classic pancake and tops it with strawberries soaked in a maple syrup/balsamic vinegar blend and a spoonful of thick, rich whipped cream that is blended with goats cheese. Strawberries, balsamic, and goats cheese are one of my favorite combo’s(I’m aaaall abut the combo’s) ever and this pancake is the perfect excuse to blend them all together!

The problem with not being able to resist making a Dutch baby every morning does not lie within me, I assure you. No, it’s the fault of my blender. You all know how much I love my Vitamix. Well, now they’ve come out with a new series called the “Ascent” and it has a digital interface. DIGITAL. SO now I just place all of my pancake ingredients into the container, place on the lid, and set the timer to 1 minute. Press start and one minute later I’m standing there with a hot pan of melted butter, ready to pour in that batter and pop my precious pancake into the oven. TOO EASY, man. What am I supposed to do, really? I have no choice but to make one each day because it feels effortless.

Dutch Baby + Balsamic Maple Berries & Whipped Chevre Cream (GF)

 

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Serves: one 10" pancake

Ingredients

• FOR THE PANCAKE:
• 4 tablespoons Grass-fed Butter
• 4 large Eggs
• 1 cup Milk
• ¼ cup Raw Cane Sugar
• pinch of Salt
• 2 teaspoons Vanilla
• ⅔ cup Gluten Free Flour Blend of choice
• powdered sugar, optional
• FOR THE BALAMIC MAPLE STRAWBERRIES:
• ¼ cup Maple Syrup
• 1½ tablespoons Balsamic Vinegar
• 1 teaspoon Vanilla
• 1 pound Strawberries, washed, stems removed, and sliced
• FOR THE WHIPPED CHEVRE CREAM:
• 2 cups Heavy Whipping Cream, preferably grass-fed
• 2 tablespoons Maple Syrup
• 4 ounces Goats Cheese

Instructions

1. FOR THE PANCAKE:
2. Preheat the oven to 425 degrees.
3. Place the butter in a10" oven-proof frying pan(preferably with sloped sides) and place in the oven.
4. Meanwhile, while the butter is melting, add the eggs, milk, sugar, salt vanilla, and flour blend to a blender. Blend until smooth and well combined.
5. As soon as the butter is melted, remove the pan from the oven and pour the batter over the melted butter. Return pan to the oven and bake for 20-25 minutes, or until puffed and golden brown.
6. Remove from the oven and dust with powdered sugar, if desired. Serve immediately in wedges with the balsamic maple strawberries and whipped chevre cream.
7. FOR THE BALAMIC MAPLE STRAWBERRIES:
8. Pour the syrup, vinegar, and vanilla into a bowl and whisk until combined. Add the strawberries and toss through the syrup to coat.
9. FOR THE WHIPPED CHEVRE CREAM:
10. Place the heavy cream and maple syrup in a blender. Blend on medium speed until the cream thickens. Add the goats cheese and blend again until cheese is well blended into the cream and mixture is thick.

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