Dutch Baby – with Rye and Spelt Flour
Pancakes. There are many different types of pancakes from savory to sweet, and I enjoy them all! There is not even one pancake that I did not like. This is, as you can see DUTCH BABY PANCAKE, or sometimes called German pancake.
If you follow my Instagram, you probably saw my stories when I was making it. I really liked how it turned out considering that it doesn’t contain all-purpose flour, it tasted very good. Of course, this one will not rise as your regular Dutch baby, but the taste is fantastic especially with those delicious apples.
Okay, friends, I hope you enjoy these pancakes as much as we did.
DUTCH BABY – WITH RYE AND SPELT FLOUR
Delicious breakfast and perfect for weekend brunch.
- 3 Large Eggs
- 1 cups milk
- 1-2 tbsp Maple syrup
- Pinch of Salt
- 1/4 teaspoon Baking Soda
- 1/4 cup Organic Rye Flour
- 1/4 cup Organic Spelt Flour
- 2 tbsp. Oil or melted butter + for greasing the oven-safe skillet
- 2 Apples peeled, cored and cubed
- 2 Tbsp. Maple syrup
- Dash of salt
- 1/4 teaspoon Apple Pie Spice
- 1/4 teaspoon Lemon Thyme *optional
- A squeeze of Fresh Lemon juice
- Sliced almonds or any other unsalted nuts
- Powdered sugar
- Maple syrup *optional
- Sprinkle of Apple pie spice
- You may use whatever is in a season i.e, fresh berries, peaches, etc.
Preheat oven to 425 degrees.
Combine eggs, milk, maple syrup, salt, then add both flours. Mix until smooth, you may use a blender, but I prefer mixing with my whisk.
Place butter in a skillet or baking dish and place in the preheated oven. As soon as the butter has melted, add the batter to the hot pan, return pan to the oven and bake for about 20 minutes until the pancake is puffed. Lower oven temperature to 300 degrees and bake five minutes longer. Do not open the oven. You can turn on the light and watch it puff up.
Take it out of the oven, and the pancake will start to deflate, which is what is supposed to do.
Add topping of your choice, but since apples are still in the season why not using this warm and delicious topping.
While a Dutch baby is baking, start making apple topping, by peeling and cutting apples into medium size cubes. It does not have to be perfect.
Heat a pan with a tablespoon of unsalted butter (or oil could be used). Place apples to get a toasted, golden color on all sides.
Keep temperature at medium, more on the lower side.
When the apples are halfway cooked, maybe 3-4 minutes, add maple syrup and the rest of the ingredients.
Stir a few times and get nicely caramelized syrup, which is fantastic with this Dutch baby.
After the Dutch baby is done, add in the middle of the pancake sauteed apples, add nuts (any on hand), and dust with powdered (confectioner) sugar. You may add a sprinkle or two of Apple pie spice and a drizzle of maple syrup, but it is optional.
Cookware/skillet that I've used is by Xtrema Ceramic 9.5” omelet pan which was perfect for two servings, or one if you’re hungry.