Spelt Dutch Baby
Spelt Dutch Baby
This Spelt Dutch Baby is a big, puffy pancake baked in a hot, buttery skillet — no flipping required! It puffs up around the edges and flattens in the centre, creating a perfect spot for fresh berries. With a crepe-like eggy texture and crispy edges, it’s super easy — just pour and bake. Preheat your oven and skillet well for that perfect puff and you’ve got a simple, delicious treat in no time!
Servings
2
Prep time
Cook time
Recipe
Ingredients
- 60g butter
- 3 free-range or organic eggs at room temperature
- 120mL milk of choice
- 60g white spelt flour
- 1 tbsp coconut sugar or rapadura
- 1 cup fresh berries of choice
- 2 tbsp crème fraîche or coconut yoghurt
- 2 tbsp maple syrup
Method
- Preheat oven to 200°C (fan-forced).
- Place the eggs, milk, flour and sugar into a blender and blend well to make a lump free batter. 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 mins 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 mins until it puffs and is golden. Remove from the oven. It will deflate quickly — this is totally normal.
- Top with your favourite toppings as listed above.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
