Tuesday, June 25, 2013
Healthy Slovenian Buckwheat Baby for Father's Day
Everyone loves the eggy, skillet-baked pancake that most Americans call a Dutch Baby.
What happens if you add a little buckwheat flour?
I wish I could claim this as my own Slovenian-inspired innovation.
But the credit goes to Deb, over at the popular Smitten Kitten blog. She paired the pancake with a rich, salt-kissed caramel topping. No surprise that her recipe for Buckwheat Baby with Salted Caramel Syrup has spread like wildfire.
The dish looked delectable. The addition of buckwheat flour spoke to my Slovenian heart. In fact, it seemed reminiscent of my own creation, Buckwheat Breakfast Crumbles. But with salt in the pancake and salt in the topping, this Baby was not exactly a good fit for our new low-sodium lifestyle.
So I decided to make a healthy version for Father's Day. No salt. Less fat. I had planned to use vegetable oil instead of butter, but my husband suggested we try his latest discovery: coconut oil. And instead of that decadent salty caramel sauce, I improvised a nice light fruit topping: strawberries and blueberries mixed with apricot preserves, almonds, and touch of amaretto. Not too shabby.
For the batter, I followed the basic flour-milk-egg proportions suggested in Smitten Kitten. I eliminated the salt and added brown sugar and vanilla as a flavor boost. I also increased the quantities by half, since I thought that Baby might puff up a little more sucessfully.
I decided to call my adaptation a Slovenian Buckwheat Baby Pancake.
Slovenian Buckwheat Baby Pancake (a healthy adaptation from Smitten Kitten)
4-1/2 tablespoons buckwheat flour
4-1/2 tablespoons all-purpose flour
1-1/2 tablespoons brown sugar
3/4 cup lowfat milk
1/2 t. vanilla
3 large eggs
2 tablespoons coconut oil
strawberries, cut up
low-sugar apricot preserves, to taste
splash of amaretto
Confectioner's sugar for topping.
For fruit topping: Mix ingredients together in whatever proportions you wish. Let sit so flavors can blend.
For the pancake, mix all ingredients together in a shaker (as I did) or by beating in a bowl until smooth. Heat coconut oil in a cast iron skillet on top of the stove until hot. Pour in the batter and place in a 400 degree oven. Bake for 15 to 17 minutes until puffed and golden.
Remove pancake from the oven. Sprinkle with confectioners sugar.
Cut into wedges and serve with fruit topping and (if desired) Greek yogurt on the side.
For the verdict, read on.
This was delicious! The buckwheat provided a nice hearty tang. The coconut oil allowed the pancake to brown just right and it added a mild, intriguing flavor. (No wonder the New York Times calls it the new darling of the health food world!) The fruit topping was light and flavorful without being overwhelming. And best of all: no added salt.
Another LoSoSlo success!