Spelt Dutch Baby

Spelt Dutch Baby

A German classic just in time for Oktoberfest season! Our version of this Dutch baby recipes uses exclusively our whole grain Spelt flour for added depth of flavor and nutrition. Serve with any preferred toppings to make it breakfast or dessert! Our team favorite is with warm caramelized apples and a dollop of fresh whipped cream. Prost!

Yield: 1 dutch baby pancake 

Tools: 10-inch cast iron pan or oven safe skillet

Download a printable version of the recipe here. 

Ingredients:
120g BSM Spelt flour WG
40g sugar
7g salt
2g cinnamon
2g ground ginger
1g ground mace
Pinch of nutmeg
Pinch of cardamom
240g whole milk (room temp)
4 eggs (room temp)
10g vanilla extract
60g butter

Whisk the eggs vigorously until the mixture becomes slightly foamy. Combine the dry ingredients separately in one bowl and the wet ingredients in another bowl. Whisk the egg mixture with the remaining wet ingredients, and sprinkle in the dry ingredients into the wet ingredients while whisking vigorously until you no longer see any lumps. Allow the mixture to rest for about 20 min.
Preheat an oven to 425°F. When the oven reaches 400°F, place a medium skillet and place in the oven while it continues to preheat to 425°F.
Once the oven is set to temp, remove the skillet using oven mitts. Add the butter to the pan and swirl the butter around until it completely melts. Pour the batter into the pan, and place back into the oven. Bake for 20 min or until its edges have puffed up and it is golden brown.

Remove from the oven and serve warm right in the skillet with any of your favorite fresh fruits, fruit jams, curds, creams, syrups, or simply with confectioner’s sugar. The possibilities are endless here!