Recipe by Hani Liu
You’ll give pancakes a run for their money when you try this delightful Dutch baby. Originally a German dish, you’ll find Dutch babies are something of a cross between pancakes, crepes, and popovers. They are eggy, doughy, but also light and airy. Their flat surface, too, makes them perfect for adding additional toppings like fruit, jams, whipped cream, and more. Better yet – we love keeping it simple with just a sprinkle of powdered sugar. Try this recipe, courtesy of Hany Liu, at your next breakfast or brunch!
Note: this recipe requires the use of eggs and will not be suitable for vegans.
½ c milk (or your preferred plant-based milk)
½ c all-purpose flour
pinch of salt
2 tbsp sugar
4 tbsp unsalted butter (or your preferred vegan butter)
optional: powdered sugar, fruits, jams, whipped cream, or other preferred toppings
recommended tools: blender or food processor, 12-inch ovenproof pan or skillet
- Preheat oven to 425° F.
- Place tea leaves in a blender or food processor. Grind into a light powder.
- In a bowl, add eggs and whisk in milk till mixed.
- In a separate bowl, add flour, powdered tea, sugar, and salt. Mix to incorporate. Then, pour in egg mixture and whisk in.
- In a 12-inch pan, add butter. Insert into oven. Remove pan from oven when melted.
- Once removed, pour batter into pan.
- Place pan back into the oven and bake for 20 minutes.
- Let cool a bit. Add powdered sugar or preferred toppings to enjoy!
A Message From the Chef
Joining the Very Veggie Movement cooking video production was definitely a learning experience. I had to learn how to utilize what I had on hand in order to film and create a video, which I have never really done before. I’m glad I took on the project, however, because learning how to formulate and edit videos while making delicious food is definitely a unique skill to have.
– Hani Liu, Student at Castro Valley High School in Castro Valley, CA