You know that feeling when you wake up on Sunday morning and are hungry but don’t want to get out of bed? So you try to telepathically get your husband to wake up and make you pancakes? Because you’re craving pancakes but don’t want to put in the work to make them? Or clean all the dishes after you make the pancakes?
No? Just me? Got it. Cool.
Well it is your lucky day because that happened to me last weekend and I have a plan of action when it happens to you. Because, it will happen to you.
Enter: the Dutch baby. A Dutch baby or German pancake is a single pancake that puffs up like a popover when it is baking and deflates when removed from the oven. And it serves more than one person, so no slaving over the griddle all morning. It is truly an at-home brunch miracle.
How pretty is that?! A perfectly golden top that’s deflated and waiting to cradle those lime-juiced sliced mangoes.
One of my first memories of having mango was in junior high when my family took a trip to central Mexico. We would buy fresh fruit from vendors on the street for breakfast or a snack as we were exploring and it was always topped with a squeeze of lime juice and a sprinkle of salt. If you’ve never sprinkled your mango with salt before… DO IT.
mango + lime juice + salt = everything
Now every time I eat mangoes, I have to top them with lime juice and salt. Every. Single. Time.
Well, if I’m eating them plain. Not on top of a Dutch baby. But you knew that.
This Dutch baby would be delicious with a sprinkle of powdered sugar or whipped cream! Or even coconut whipped cream, if you’re into that sort of thing!
As always, if you make this Dutch baby or any of my recipes and post on social media, use the hashtag #imhungrybynature for a chance to be featured! And don’t forget to follow Hungry by Nature:
One quick note about this recipe – I used Califia Farms Unsweetened Almondmilk. I first learned of Califia Farms from one of my fave food bloggers when she posted some pretty shocking information about the almond milk I was currently drinking (it wasn’t made from almonds…!!!). After learning this, I vowed to only buy almond milk that is actually made from almonds. Crazy, right?!
Califia Farms Almondmilk is kosher, Non-GMO, gluten free, soy free, dairy free (obvs!) and carrageenan free. I also LOVE their vanilla almondmilk coffee creamer and double espresso cold brew.
This is not a sponsored post. But as I learn more about food and the way things are made, I am becoming increasingly aware of what I am putting in my body. I try every day to make the best choices for my health and my body. And one of those choices is Califia Farms. Seriously, if you haven’t tried their products, please go to the store right now. Your body will thank you.Print
- 1 mango, sliced
- 1 lime
- 3 eggs, at room temperature
- ⅔ cup Califia Farms unsweetened Almondmilk, at room temperature
- 3 tablespoons sugar
- ¼ teaspoon salt
- ⅔ cup flour
- 2 tablespoons butter
- Preheat oven to 400 degrees F.
- Prep your ingredients: Slice mango and place in a bowl. Zest lime and squeeze juice over mango.
- Make your batter: Whisk together the eggs and almondmilk until smooth. Whisk in the lime zest, sugar, and salt. Slowly mix in the flour – your batter will be thin.
- Melt butter in a 10 inch cast iron skillet over medium heat until coated. Pour in the batter.
- Bake for 20-22 minutes, or until the Dutch baby is puffed and golden brown. Remove from the oven.
- Top with mango slices and serve immediately.