I recently purchased The Joy of Cooking and am slowly making my way thru this enormous cookbook. It is an incredible cookbook and should be in every cooks kitchen! It is full of recipes, tips, tricks and explanations. I have quite a few ideas that were inspired by this book and can't wait to get cooking!
I came across this German Pancake recipe and knew I had to recreate it grain free! This turned out so darn good and was a huge hit at Sunday brunch. This would make for a perfect addition to your Easter menu and can be enjoyed with numerous toppings....and it's easy to make!
Grain Free German Pancake
Ingredients
- 4 large pastured eggs, yolks and whites separated
- 3 tbsp granulated sweetener (I used Swerve for sugar free option)
- 1/4 cup non-dairy milk (I used unsweetened vanilla coconut milk)
- 1/4 cup lukewarm water
- 1/2 cup arrowroot powder
- 1/4 tsp vanilla extract
- 1/8 tsp sea salt
- 3 tbsp grass-fed butter (coconut oil should work fine for dairy free option)
Instructions
- Preheat oven to 400
- Combine 4 yolks, sweetener and salt in a bowl and whisk until thick and lemon color (about 1-2 minutes)
- Whisk in the milk, water and vanilla. Add in the arrowroot and whisk until smooth
- In a separate bowl, beat the egg whites until stiff peaks form, but not dry
- Add the whites to the yolk mixture, gently whisk until the whites are incorporated, but not deflated. Light foam is what you want
- Melt 3 tbsp of butter in a 10 inch oven safe skillet (I prefer cast iron) over medium heat
- Once the bubbles have subsided, pour the batter into the skillet and cook until the bottom is golden (about 2 minutes)
- Place the skillet in the oven and bake until it puffs up and the top is golden and feels dry and set (about 5 minutes)
- Slide onto a plate and serve hot with grass-fed butter and syrup (we use Xylitol Maple Syrup to make these sugar free), fresh fruit sauce or warm preserves
Quick Notes:
I wanted to take the photo of the pancake in the skillet so I poured syrup on it immediately and it made the bottom carmelize a bit since it ran down the sides to the bottom of the hot pan. We loved it and will always do that instead of placing it on a plate first
On the same page as this pancake recipe were a Dutch Pancake recipe and Austrian Pancakes recipe. Austrian pancakes will be my next breakfast recipe this weekend and I will let you all decide which one you prefer. They both use eggs as their base and use the skillet to oven technique, but do have different ingredients. Can't wait to try these to see how they compare!!
