A Dutch baby is a type of skillet pancake baked in the oven. I've cooked one once before for this blog (see post for Chocolate Chip Dutch Baby from February 2009), but this version makes use of summer's fresh corn in the batter!Preheat an oven to 450 degrees; once hot, place an empty 9-inch cast-iron skillet in the oven for ten minutes.
While the skillet heats up, lightly spoon 1/2 cup all-purpose flour into a measuring cup and level with a knife. Combine the flour in a food processor with 3/4 cup fresh corn kernels, 3/4 cup plain soy milk (such as Silk), 2 tablespoons raw sugar, and 1/4 tsp. salt; process until smooth. Add the equivalent of 3 eggs using egg replacer (such as Ener-G) and pulse to combine.
Note: since my food processor is small, I transferred the mixture to a bowl once the corn was pureed, then simply stirred in the 'eggs' - otherwise, my food processor would have overflowed!
Melt 1 tablespoon vegan butter (such as Earth Balance) in the heated skillet, tipping to cover the bottom and sides evenly (make sure to use potholders!). Add the batter to the pan and bake at 450 degrees for 14 minutes.
Sprinkle the pancake with 1 tablespoon organic powdered sugar (such as Wholesome Sweeteners) and 1/4 tsp. ground cinnamon. Divide into 4 equal wedges. Serve each wedge with 1/4 cup applesauce and 1 tablespoon vegan sour cream (such as Tofutti) for 4 servings of 250 calories each.
This dish works great for breakfast any day of the week, or as the centerpiece to a weekend brunch!
Cost:
corn $0.40
plain soy milk $2.49
applesauce $4.39
vegan sour cream $2.49
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