Delectable Dutch Baby

Portlanders know that one of the best—if not the best—spot in town to score a Dutch baby is at The Original Pancake House, a homegrown gem. Though it’s tough to replicate such a delicious dish, I keep trying. This is the recipe I’ve settled on, occasionally, depending on cravings, adding ingredients such as 1 tsp dried crushed lavender or mint, or topping with fresh chopped fruit.

1 c flour
1 c coconut milk
1 tsp cinnamon
1 tsp vanilla
3 eggs
2 tsp raw unfiltered honey
Preheat oven to 425. Combine all ingredients until lumps are gone. Grease large cast-iron skillet with coconut oil. Pour batter into skillet and bake for 20 to 25 minutes, until golden brown. Serve with lemon wedges and/or blue agave.

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