Spelt Dutch Baby
Servings: 2
This Spelt Dutch Baby is essentially a big, puffy, family-style pancake baked in a sizzling-hot buttered skillet.
Ingredients
- 60 g butter - (4 tbsp)
- 3 egg/s - at room temperature
- 120 ml milk of choice (½ cup)
- 60 g white spelt flour - (½ cup)
- 1 tbsp coconut sugar or rapadura
To Serve
- 1 cup/s fresh berries - of your choice
- 2 tbsp crème fraîche - or coconut yoghurt
- 2 tbsp maple syrup
Instructions
- Preheat the oven to 200°C / 390°F (fan-forced).
- Place the eggs, milk, flour and sugar into a blender and blend well to make a lump free batter. If you have a Thermomix 7 seconds speed 5. Rest the batter while you heat the butter/pan.
- Place the butter in an oven proof pan (I used a 27cm cast iron skillet) and pop it in the oven for 5-7 minutes (just to melt the butter and heat the pan). Take care not to leave for longer (you don’t want the butter to burn).
- Working quickly, pour the batter into the hot, buttery pan and return to the oven to cook for 15 minutes until it puffs and is golden. Remove from the oven (it will deflate quickly, this is totally normal).
Serve
- Top with your favourite toppings as listed above.
Doubling
- You can either make another pancake straight after the first or use two pans at the same time.