Cinnamon-Kissed Dutch Baby Pancakes
This sweet Mother’s Day treat comes to us from the one and only Malika Ameen, chef and former Top Chef: Just Desserts contestant. A unique “flip” on the traditional pancake, this baked alternative has just the right balance of cinnamon, sugar and lemon, with almost a crepe-like consistency. And they’re packed full of Fair Trade Certified ingredients to boot. A sure hit!
Cinnamon-Kissed Dutch Baby Pancakes with Muscovado Lemon Sugar
- 3 tablespoons Fair Trade Certified coconut oil
- 3 large eggs
- 3/4 cup whole milk
- 1/2 cup all-purpose flour, (spooned and leveled)
- ¾ teaspoon Fair Trade Certified cinnamon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pure Fair Trade Certified vanilla extract
- 2 tablespoons Fair Trade Certified sugar
- 1-2 tablespoons fresh lemon juice
Preheat oven to 425 degrees. In a 10 inch cast-iron or ovenproof nonstick skillet, melt coconut oil over medium heat; set aside.
In a blender, combine eggs, milk, flour, salt, cinnamon vanilla, and 2 tablespoons sugar. Blend until foamy, for at least 1 minute.
Pour batter into skillet and bake until pancake is puffed and lightly browned, about 15-17 minutes.
While the pancake is in the oven, make the muscovado lemon sugar. Combine sugar, dark muscovado, and lemon zest. Combine thoroughly with your fingers making sure to combine well and get rid of any lumps.
Remove pancake from the oven when ready and sprinkle with lemon juice and prepared sugar.
Slice into wedges and serve