|Take out of the oven at 35 minutes and dust with powdered sugar and lemon zest.|
We used to make them a lot when our daughter was young and loved the taste and the show of them. After we stopped eating things with a face or a mother I never even tried to make one but it is one of the breakfast items I have missed. The new egg replace product, "VeganEgg" is so different that I just had to try and make Dutch Babies again—but I was skeptical that it would work.
Fortunately, it turned out surprisingly well.
Place 4 individual ramekins (4 inch diameter each) in oven and set temperature to 425.
After batter is ready, remove ramekins or pull out oven rack to where you can pour the batter into them. Place 1 tablespoon vegan butter in each ramekin right before pouring in the batter along with a quick spray from your can of spray canola or other oil to coat the inside of each ramekin.
Wet ingredients to be placed in Vitamix or other really good blender:
2 cups non-dairy milk (I used cold coconut milk or almond milk from a carton—not the canned variety)
2 ounces soft silken tofu (or regular tofu blended with some of the non-dairy milk from this recipe in a microblender such as a Magic Bullet)
1 teaspoon almond extract
1 teaspoon vanilla extract
Then sprinkle in the dry ingredients and blend immediately:
1/4 cup VeganEgg powder
1/2 cup flour such as Bob's 10 grain or coconut flour, or your favorite type
2 tablespoons Low Fat Bisquik
3/4 teaspoon salt
Pour 1/4 of the batter into each hot ramekin as quick as you can after placing the vegan butter and a bit of spray oil in each. Bake for 20 minutes and then turn the heat down to 375 and continue baking for another 15 to 20 minutes.
Remove from oven. Dust with powdered sugar and a squirt of lemon juice.
Alternate Recipe without Bisquik:
Dutch Baby Pancake for One
1/2 cup non-dairy milk
1 tablespoon soft tofu
1/4 teaspoon each—vanilla and almond extract
Blend in Magic Bullet (mini blender), then add dry ingredients all at once and blend again:
1 tablespoon VeganEgg
3 tablespoons whole wheat pastry flour, or your favorite flour
1/4 teaspoon baking powder
Cook same as above.
|Batter will be thick like cake batter.|
|After cooking for 12 minutes|
|This is as tall as it ever achieved, but taking it out of the oven too soon results in a raw and doughy center. It will deflate a little as it continues cooking. Too bad.|
|Plant based Dutch Baby—I should have photographed them right when they came out of the oven. This is about 10 minutes later.|