Monday, February 9, 2009

Chocolate Chip Dutch Baby

Here's another dessert recipe to prepare in a cast-iron skillet! A Dutch baby (which is also called a German pancake) is baked in a metal pan, and falls soon after being removed from the oven. It is traditionally made from eggs, flour and milk, and seasoned with vanilla, but this version makes use of vegan ingredients and a fun topping. Because of that, it won't puff up as much as one made with real eggs, but it will still be scrumptious.

Place the empty 9- or 10-inch skillet in the oven at 450 degrees for 15 minutes. While it heats, combine 3/4 cup plain soy milk (such as Silk) in a bowl with 1/2 cup all-purpose flour, 2 tablespoons raw sugar, 1/4 tsp. salt, and the equivalent of 2 eggs using egg replacer (such as Ener-G). Stir well with a whisk.

Melt 1 tablespoon vegan butter (such as Earth Balance) in the pre-heated skillet, swirling evenly to coat. Add the soy milk batter. Sprinkle the top with 1/3 cup chocolate chips - try the vegan chocolate chip variety from Whole Foods' 365 brand.

Place back in the oven and bake at 450 degrees for 10 minutes.

While the pancake is in the oven, melt a tablespoon of vegan butter in a medium skillet. Add 3, large, firm bananas, each sliced in half lengthwise, and then cut in half again. Cook for 2 minutes on each side. Add 1/2 cup Kahlua liqueur and simmer one additional minute.

Cut the pancake into 6 wedges. Serve each wedge with 2 banana pieces, and 1 tablespoon whipped cream - yes, a vegan version exists! It's called Soy Whip from Soyatoo: Yum.

Each serving is 330 calories.

soy whip $4.39

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance