Ginger and Cinnamon Soy Dutch Baby


Ginger & Cinnamon Soy Dutch Babies

Dutch Babies have been one of our all time favorite comfort foods for years.  However, some of us are now very allergic to cows milk so changes had to be made.  Living in Asia inspired us to try something a little different and see if we could bring the Dutch Baby back to life, this time with a more exciting flavor and a new twist.  It totally worked and we are in love all over again.


Since dairy is out for personal and political reasons, we decided to give the handy old soy milk a try.  The first time it was a little flat, but we added baking soda and all was right with the world again.  Of course, we wanted more east with our west so we also added ginger!  The result was a delight that doesn't even need syrup.


2 eggs
1/2 cup flour
1/2 cup soy milk
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon vanilla (optional)
The smallest dash of baking soda
2 tablespoons soy spread or regular butter

FIRST:  Preheat the oven to 245 Celsius. 
Put your baking dish in the oven to preheat for 4 minutes. You can use an 8x8 baking pan or a 8" cast iron skillet.

SECOND:  In a bowl mix together the eggs, flour, soy milk, ginger, cinnamon and dash of baking soda.  
Cooking Notes: The baking soda makes up for the milk and allows your Dutch Babies to rise to their full potential.  Don't over do it though, or your babies will crawl out of the pan and attack the oven.
THIRD:  Turn heat down to 220 Celsius.
Add 2 tablespoons soy spread or butter to baking dish and melt in oven.
Once butter is melted, pour your mixture into the hot buttered pan.
Put in the oven and cook for 8-10 minutes, or until done.

FINALLY:  Take out and eat with fresh fruit, syrup, jam, ham & cheese, or whatever you have sitting around looking tasty.

(PS We will play with this and see if we can bring you a stove top version.)


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