Imagine a breakfast so stunning it defies gravity, rises like a culinary phoenix, and promises to transform your morning from ordinary to extraordinary! This Almond Dutch Baby with Honeyed Kumquats isn't just a recipe—it's a gastronomic experience that will make your taste buds dance and your Instagram followers swoon. With its golden, crispy edges, pillowy interior, and tantalizing kumquat topping, this dish is about to become your new weekend breakfast obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1/2 cup almond flour
- 1/2 cup all-purpose flour
- 1 cup milk
- 3 eggs
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1 cup kumquats
- 2 tablespoons honey
Instructions
- Preheat the oven to 425°F (218°C). Place a 10-inch cast-iron skillet or oven-safe pan in the oven while preheating to ensure it gets extremely hot.
- In a large mixing bowl, combine almond flour, all-purpose flour, sugar, and whisk together until well blended.
- In a separate bowl, beat eggs thoroughly until they become light and frothy. Add milk, vanilla extract, and mix until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, whisking continuously to create a smooth, lump-free batter. Let the batter rest for 5 minutes to allow ingredients to fully combine.
- Carefully remove the hot skillet from the oven using oven mitts. Add butter and swirl to coat the entire bottom and sides of the pan, allowing it to sizzle and brown slightly.
- Immediately pour the prepared batter into the hot buttered skillet, ensuring even distribution.
- Return the skillet to the oven and bake for 18-20 minutes, or until the Dutch baby has puffed up and turned golden brown with crispy edges.
- While the Dutch baby is baking, prepare the kumquats. Slice kumquats thinly, removing any seeds. In a small saucepan, combine sliced kumquats with honey and simmer on low heat for 3-4 minutes until slightly softened and glossy.
- Once the Dutch baby is done, remove from oven and let it rest for 2-3 minutes. The pancake will naturally deflate slightly.
- Top the warm Dutch baby with the honeyed kumquats, spreading them evenly across the surface.
- Serve immediately, cutting the Dutch baby into wedges. Optional: dust with powdered sugar or additional honey if desired.
Tips
- Temperature is Key: A blazing hot skillet is crucial for achieving that dramatic puff and crispy texture. Preheat your pan thoroughly before adding batter.
- Batter Consistency Matters: Whisk your ingredients thoroughly to eliminate lumps, but don't overmix. Let the batter rest to allow gluten to relax and ingredients to meld.
- Quick Movements: Work swiftly when transferring the hot skillet and pouring batter to maintain maximum heat.
- Watch Your Baking Time: Every oven is slightly different. Start checking your Dutch baby around 15 minutes to prevent over-browning.
- Serve Immediately: These beauties deflate quickly, so have your plates and toppings ready before it comes out of the oven.
- Experiment with Toppings: While honeyed kumquats are divine, don't be afraid to try other fruits, compotes, or even a dusting of powdered sugar.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 130mg
