Sumptuous Vegan Dutch Baby Pancakes with Caramelized Apples & Berry Compote

Allergens

N/A

Ingredients

• Non
• dairy milk (e.g., almond, soy, or oat)
• 1 cup All
• purpose flour
• 1 cup Sugar
• 2 tbsp Apple cider vinegar
• 1 tsp Salt
• 1/4 tsp Vanilla extract
• 1 tsp Apples
• 2 medium, peeled and thinly sliced Lemon juice
• 1 tbsp Raspberries
• 1 cup Blueberries
• 1 cup Sugar (for berry compote)
• 2 tbsp Water (for berry compote)
• 1/4 cup Cornstarch
• 1 tsp Vegan butter
• For greasing the pan and cooking

Instructions

1. Preheat your oven to 450°F (230°C). Grease a 9 inch cast iron or oven proof skillet with vegan butter. In a blender, combine non dairy milk, flour, sugar, apple cider vinegar, salt, and vanilla extract. Blend until smooth, then set aside to rest for 15 minutes. Meanwhile, in a separate pan, melt some vegan butter over medium heat. Add sliced apples and cook until tender and slightly caramelized, about 8 10 minutes. Stir occasionally and add lemon juice to prevent browning. Remove from heat and set aside. Combine raspberries, blueberries, sugar, water, and cornstarch in a saucepan over medium heat. Cook until the berries have softened and the mixture has thickened, about 5 7 minutes. Set aside. Pour the batter into the prepared skillet and bake for 20 minutes or until puffed and golden. Remove from the oven and let it rest for a minute before cutting. Top the Dutch baby with caramelized apples and berry compote, then serve immediately.

Chef’s Insight

To achieve a perfect Dutch baby puff, avoid opening the oven door during baking and use an oven-proof skillet for best results.

Notes

The vegan Dutch baby pancake can be enjoyed with additional toppings, such as a dusting of powdered sugar or a dollop of dairy-free whipped cream.