Summer is officially here! The weather is warmer, and we have a fun recipe to share this month that will keep things simple on lazy summer nights. This recipe is filling and can be considered a “breakfast for dinner” dish.
Heather Carroll, a Montgomery resident, shares a favorite dish her family enjoys. She is married to Clint Carroll, and they recently celebrated their 13th wedding anniversary. Heather and Clint have three children: Brooks (10), Abby Kate (8), and Sarah Ann (almost 6). Currently, Heather homeschools their three children, and she is a partner with Juice Plus company, which has been a part of their health journey. The couple owns a paint supply company in Montgomery—John Lee Paint Company
.As a child, Heather was intrigued watching her grandmothers make homemade biscuits and gravy and chicken and dumplings. She shares, “I remember the first thing I made with my mother’s help was baked cinnamon apples.” Heather continued finding joy in cooking through college and into marriage.
“Before our children were born, my husband and I would come home from work and cook together regularly. I have actually learned a lot from my husband, who cooks really well. He enjoyed being in the kitchen with his mom growing up.”
There are periods when cooking is more enjoyable for Heather, often at the end a busy sports season where fruit, veggie trays, and hard-boiled eggs are the norm. In the Carroll household, themed cooking nights include Meatless Monday, Taco Tuesday, and grilling during the weekends for the upcoming week.
For the past few years, the Carroll’s cooking style has become simpler. They love sausage and potatoes with veggies on the side, and tacos are a big hit for their family. They cook with a lot of venison so being creative with new recipes is a fun challenge.
Heather particularly enjoys cooking with a cast-iron skillet and using it in the oven. One of the favorite nights in their house is breakfast night. When looking for a new breakfast idea on Pinterest, Heather discovered a recipe from poshjournal.com. She modified it to be gluten-free and dairy-free by reducing the butter and substituting the sugar for maple syrup. Heather shares, “I asked our kids their favorite meal, and Dutch Baby Pancakes had all the votes, so I’m sharing it with you.”
Dutch Baby Pancakes
Ingredients
3 tablespoons unsalted butter
1 1/2 cups King Arthur gluten-free flour
1 1/2 cups coconut milk
9 eggs
1 1/2 tablespoons of maple syrup
1 teaspoon vanilla extract
3/4 teaspoon sea salt
2 teaspoons cinnamon
Directions
- Preheat the oven to 400 degrees F.
- Place the butter in a large ovenproof skillet (12-inch Le Cruise) and place it in the preheated oven.
- Next, combine flour, eggs, coconut milk, maple syrup, vanilla, cinnamon, and salt until uniform using a blender.
- Remove the hot skillet from the oven.
- Pour the batter into the skillet and cook for about 30 to 35 minutes or until the pancake is puffed.
- Top with fresh fruit and whipped coconut cream (1 can of coconut cream and 1 tablespoon of maple syrup whipped).
Kimberley Carter Spivey is a freelance writer, blogger, author, and entrepreneur. When she’s not working as an Instructional Systems Designer and copy-editor on Maxwell AFB, she’s busy freelancing, blogging, or toiling away at her next book. Her debut book Bloom: How to Get from Good Enough to a Life You Love can be purchased on Amazon and girlyouwrite.com.
