Dutch “Power” Baby

Do you prefer a sweet or a savoury breakfast? With this recipe you can decide whichever way you like – you season it once it is made.
If you don’t know the “Dutch Baby” yet, it is something between a drop scone, a pancake and an omelette. The original name is “Dutch Baby” or “German pancake” and it is served sweet. Since we like to modify our recipes into a healthier form with as little sugar as possible, we have tested the following improved version for you.

You can experiment with the nut creams.

Method:

1. Mix all the ingredients. If you are making the savoury version without added sugar, use only the basic ingredients. If you have gone for the sweet variant, add the optional ingredients as well.
2. In a pan that is also oven-safe, melt 1 tablespoon of coconut oil or ghee. Pour the mixture into the pan and fry for about 2 minutes.
3. Put it in the oven at 200 degrees and bake until golden for about 15 minutes.
4. Serve.

Extra serving tips: If you have used no sugar in the pancake and want to keep it a low-carbohydrate “bomb”, you can drizzle it with premium extra virgin Deortegas olive oil from Spain, which we distribute exclusively in Slovakia.