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gluten-free baking

Easy, dreamy German Baby Pancake recipe

We like German Babies at this house.

This kind:

cal booty

And this kind:

German Baby!!!! Recipe forthcoming @j_garrr.

A post shared by Stephanie Mackley (@stephaniemackley) on

I’ve been particularly devoted to baking the latter on the weekends, since I started craving it a few months ago. It had been years since I’d eaten one, but I never forgot. We had a magical first meeting, the German Baby and I. My friend Kat whipped one up for me years ago on a rainy Portland morning. I was allured by how it just curled its golden edges up out of the skillet. And how it tasted sort of like a crepe, but thicker and more hearty. And how you could just top it with any delicious thing and have a miracle breakfast.

Apparently, some people call it a German Baby, others a Dutch Baby, or a German or Dutch Pancake. One thing is for certain. It is easy and magnificent. And it has brought much joy to our lives these past few weekend mornings. Jo is now an expert baking assistant, cracking the eggs and stirring in the flour and milk.

Dutch German Baby Pancake

3 eggs
1/2 cup milk, divided
1/2 cup flour, divided
salt
butter

Preheat oven to 450 with a cast iron skillet inside. Beat eggs and add a pinch or two of salt. Add 1/4 cup of the milk and mix. Add 1/4 cup of flour and mix. Then repeat–remaining milk, mix, remaining flour, mix. At some point in this process, throw a knob of butter in your hot skillet and let it melt. Make it a serious knob, folks–1-2 tbsp. Once butter is melted and swirled around bottom and sides of skillet, pour in batter. Bake at 450 for 5-10 mins, until you see the edges start to curl up. Turn the oven down to 300 and bake for another 5ish minutes. Until she puffs up in all her glory.

Then you top that sucker with whatever you want. Fruit, nuts, yogurt, all 3… We’re especially into apples, sauteed with butter, sugar, cinnamon and some lemon juice and topping the whole thing off with some greek yogurt.

apples

And I bet this can be easily modified into a gluten-free recipe. I’ve been subbing in 1/4 cup of buckwheat flour and will try one with all buckwheat this weekend, just to see how it goes. Let me know if you perfect a gluten-free recipe, and I’ll post it.

This recipe feeds Jo and AJ and I for breakfast. I also recently discovered the joy of eating all of it myself, when I was home with a sick baby and feeling a little under the weather.

germanbabysickday

This was certainly the high point of the sick day. Things quickly degenerated, and I posted the gory/hysterical family GI distress details on the Facebook page. Let’s just say it was a doosey of a Friday.

So now that I’ve whetted your appetite and possibly made you feel a bit queasy, go forth and enjoy!

Easiest gluten-free carrot cake-bread-muffin recipe and 40 weeks pregnant

A lot of you has asked for our gluten free carrot cake recipe after I posted this picture of its production on the Facebook page.

Photo on 2013-04-17 at 07.35 #3It’s a fabulous recipe that I’ve made successfully many times, and I am no baker. It comes to me from my friend R, who happens to be a dreamy cook and baker. Luckily, this recipe is easy enough to translate into my culinary skill set. And it features buckwheat flour, which I love for it’s nutty, heartiness.

Ingredients
1 cup buckwheat flour (R has also used teff flour, with good results)
1 cup rice flour
1 TBSP baking powder
2 TBSP ground cinnamon
pinch nutmeg
1/2 tsp salt
1/2 cup agave nectar
1 cup unsweetened applesauce
1 and 1/2 Р2 cups shredded carrots  (you can even use 3+ cups w/ great results!)
1/2 cup raisins
1/4 cup lukewarm water
1 cup corn or canola oil
1 TBSP vanilla extract
I also add chopped walnuts b/c I love them and they make the end result more protein-y

Instructions
Preheat oven to 400
Sift flour, baking powder, spices, salt
Mix in all the wet stuff
Pour into a 9 and 1/2″ bundt pan (a loaf pan works just fine too.¬† Or a square. Or muffin tins…whatever)
Bake 40-50 mins, until top appear crusty and you can insert a toothpick and have it come out clean.
Cool for 10 mins, then carefully invert pan onto a wire rack and finish cooling.

IMG_6918

Enjoy!!

***

I’m writing this on what happens to be my due date with baby #2. And even though I know in my head that it’s normal to go past a due date, that I went 13 days past with J, and that I fully expected to go well into week 40 or 41 again this time, I’m feeling a bit deflated today.

Does my body really know how to do this?

Of course it does! says my confident, relaxed, birth-loving doula self.

But my 40 weeks pregnant self is a doubter. So I’ll leave you all (and my doubter self) with a little excerpt from an email that I wrote to one of my doula clients a couple of months ago:

Your body and this baby are on some mystical, goddessy, lunar schedule, and there’s some magic behind the mystery.

I really do find that births happen the way they do for a reason. It’s hard to know why before they happen, but there are so many things that have to come together for a birth–the right people, timing, environment. Who knows, maybe your baby is tuned into the time when the PERFECT nurse will be on call at the hospital. Maybe your body is waiting for the perfect day for everything to just start and work beautifully so that your labor is shorter and smoother. Maybe your kiddo is choosing a birthday that he won’t have to later share with some big douchebag in his kindergarten.
If possible, try to tap into any trust you might feel that there are larger forces at work here. And if that’s hard, go eat a doughnut. I find trust and doughnuts go together nicely.
I think it’s my turn for a doughnut.