Recipe courtesy of Brigitte Malivert
Recipe courtesy of Brigitte Malivert
Watch how to make this recipe.
Cassava Dutch Baby
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 766
- Total Fat
- 48 g
- Saturated Fat
- 33 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 0 g
- Sugar
- 26 g
- Protein
- 13 g
- Cholesterol
- 340 mg
- Sodium
- 367 mg
This hearty baked pancake takes inspiration from the classic Haitian flatbread known as kassav. A cherished snack in Haiti, kassav is a dried cracker that can be sweet, often with a coconut filling, or savory. Its versatility makes it perfect for any meal, whether at breakfast, lunch or dinner or as a late-night snack. Inspired by the flavors of kassav, I experimented with cassava flour as the base for a Dutch baby (sometimes called a German pancake), added other classic Haitian ingredients like coconut sugar and coconut milk and transformed them into a delightful fluffy breakfast or brunch treat.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 766
- Total Fat
- 48 g
- Saturated Fat
- 33 g
- Carbohydrates
- 74 g
- Dietary Fiber
- 0 g
- Sugar
- 26 g
- Protein
- 13 g
- Cholesterol
- 340 mg
- Sodium
- 367 mg
Ingredients
Toasted Cassava Flour:
Cassava Dutch Baby:
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Directions
- For the toasted cassava flour: Melt the butter in a 10-inch cast-iron skillet. When melted, add the coconut sugar and cook for about 3 minutes. Add the cassava flour and toast until golden brown, stirring gently and continuously to avoid burning, 3 to 5 minutes. Transfer the toasted flour to a bowl and set aside.
- For the cassava Dutch baby: Place the same skillet the cassava flour cooked in in the oven and preheat to 475 degrees F.
- Combine the all-purpose flour, cassava flour, nutmeg and salt in a medium bowl and mix well. Whisk together the eggs, coconut milk and vanilla extract in another medium bowl. Whisk the coconut sugar, dark brown sugar and 1/3 cup of the toasted cassava flour into the egg mixture. Add the dry ingredients in three additions to the egg mixture. Whisk until the batter is smooth.
- Remove the skillet from the oven and reduce the heat to 425 degrees F. Place the butter in the skillet and swirl to ensure the entire skillet is coated. Pour the batter into the skillet. Immediately return the skillet to the oven. Bake until the pancake is golden brown and all the sides have puffed past the top of the skillet, 10 to 13 minutes.
- Transfer the Dutch baby to a serving plate. Dust it with confectioners’ sugar, drizzle with cane syrup and sprinkle with fresh coconut if using. Serve hot.
Cook’s Note
If you don’t have a cast-iron skillet, you can use any heavy oven-safe skillet, a Dutch oven or an oven-safe pan with ceramic coating. If you like you can add a splash of rum along with the sugars to bring out the flavors in the pancake even more.
