Savory Dutch Baby
Topped with lettuce arugula Tabbouleh, steamed onion slices, sliced tomatoes, smoked turkey ham slices, Italian chicken sausages, sunny side up eggs, sprout red cabbage salad and thick yogurt dip.
A fully loaded Dutch baby is one of very nice ideas to enjoy a Saturday morning. Easy and quick, certainly delightful.
Recipe development for a vegan butter version. I guess it’s necessary to deal with the stabilization issue of the format for the best puffing. It might be one of topics for good.
This batch was made out of the middle ground between a popover and a pancake in the flavor and texture side. Not quite a crêpe like something.
A bit soft and fluffy in the middle, not that custardy or billowy. Way airy, crispy yet moist. Certainly far way from eggy something, slightly delicate and bouncy.
In some ways, it reminded me of the texture of skimmed angle cake rather than that of chiffon cake afterwards.
Taste wise, mainly based on the whole point of nutty goodness. Even though it would be considered there’s sort of gap because the richness of this version can’t be in line with that of usual version, pretty much good body itself.
The batter of this batch consisted of all purpose flour, white rice flour, sorghum flour, arrowroot flour, whey isolate, vanilla extract, buttermilk, free range eggs, finely ground Kosher salt and tiny bit of baking powder.
Anyway, using cast iron skillet had a big role in the whole composition.