Dutch Baby + Balsamic Maple Berries & Whipped Chevre Cream (GF)
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.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2017/03/02/dutch-baby-balsamic-maple-berries-whipped-chevre-cream-gf/