This Orange Raspberry Dutch Baby (No Refined Sugar!) is beautiful and I promise it’s easy to make. Honestly, it’s easier than making pancakes, and has more protein because it’s quite egg-centric. So let’s learn a little about Dutch babies…
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Orange Raspberry Dutch Baby:
This Orange Raspberry Dutch Baby has the same ingredients as pancakes, but in different ratios: much less flour and more eggs. Dutch Babies puff up during cooking and then sort of “fall” in the center and have a bit of a custard like texture. The orange flavor is natural, coming from orange zest and this recipe is sweetened with a little honey, so no refined sugar! And just look how pretty it is topped with raspberries.
Feeds Four: Depending…
Ok, let me clarify. This Orange Raspberry Dutch Baby can feed four, and for most of us that would be fine, but my sons would argue it feeds two, because they could easily eat half (maybe all), so plan accordingly.
Want to make this Orange Raspberry Dutch Baby Gluten Free?
If you are one of my gluten free followers, I have a wonderful suggestion for you: Jovial Gluten Free Pastry Flour. Not all gluten free flours are created equal, the grains in this flour are soaked for easy digestion and the texture is the best I have found for GF baking!
Love Breakfast and Need More Recipes?
Take a look at this collection.
The Recipe: Orange Raspberry Dutch Baby
What you need: a 10″ skillet or oven safe pan, vanilla paste or extract. To zest the orange, I use a microplane.
Orange Raspberry Dutch Baby
Ingredients
- 4 tablespoons butter, divided
- ½ cup whole milk
- ½ cup all purpose flour
- zest of one orange
- 4 large eggs
- 1 tablespoon good quality honey
- 1 teaspoon vanilla paste or extract (I love the paste)
- ½ teaspoon sea salt or kosher salt
- 1 cup raspberries (to top)
- Optional toppings: real maple syrup, butter, jam
Instructions
- Preheat oven to 450 degrees F and move oven rack to center position.
- When oven is completely preheated, melt 2 Tablespoons butter. Add melted butter, milk, flour, eggs, honey, orange zest, vanilla and salt to blender. Blend until smooth.
- Heat skillet on high heat for three minutes. Turn down to medium heat. Add 2 tablespoons butter, use a fork to move the butter around the pan coating the bottom and sides of pan. Immediately pour batter into the pan. Immediately place pan in oven. Bake for 15 minutes. Top with butter, real maple syrup and/or berries if desired. Enjoy!
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