Marissa Froese is the homestead mama at Wyndelin Farm & Guesthouse in Nova Scotia, Canada where she lives with her husband and three daughters. We are very excited to share an excerpt recipe from her forthcoming book, “Breakfast at Wyndelin: Gluten-free Morning Meals.”
Pre-order at Wyndelin.ca
On Wyndelin farm, the morning meal is an important one. Not only is it the first opportunity of the day to nourish our bodies, it gives us a chance to connect as a family at the start of each day. Even on a small farm like ours, it’s way too easy to get caught up in going from morning until night without taking time to just be together. Being intentional about a shared morning meal has allowed us to keep family connection as a priority.
The girls love a “fancy” breakfast complete with candles, linen tablecloth and napkins, and tea cups. When they were very small, mini Dutch pancakes were the epitome of a fancy breakfast. Many, many times the answer “dutch babies” (that’s what we usually call them) to their query, “What’s for breakfast?” saw scurrying to put a tablecloth on, choosing teacups and lighting our homemade candles. This is an oft served favourite with all of our guests, but is also simple enough to make for our family regularly.
Recipe:
1/2 C. Sweet White Rice Flour or Sorghum Flour
1/4 C. Tapioca Starch
3/4 C. Milk
3 Eggs
1/8 tsp. Salt
4 tbsp. Butter, melted
1 tsp. Vanilla
1/2 tsp. Ground cinnamon
1. Preheat oven to 400° F and place muffin pan in to preheat.
2. While oven is heating, place flour, milk, vanilla, eggs, 1 tbsp. melted butter and salt in a blender and blend until smooth.
3. Carefully remove the pan from the oven and brush with melted butter.
4. Fill muffin wells just over half full with batter.
5. Place pan in oven and bake for 15-20 minutes, until puffed and very golden on top.
6. Remove puffs and place on plate or platter. Dust with confectioners sugar or fill with your choice of filling.
*This recipe also makes one large dutch pancake if you wish to use a baking dish or cast iron pan.