DUTCH BABY PANCAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons butter
3 medium apples, cored and chopped into 1/4-inch dice
6 eggs, beaten
1/2 cup milk, not ultrapasteurized if you can help it
1/2 cup whole grain sprouted flour (OR sub white whole wheat flour, or whole wheat flour)
1/4 cup whole unrefined cane sugar (you can sub white sugar)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon unrefined sea salt
1 lemon, sliced thin, to serve (optional, I've never used lemon)
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Directions: |
Directions:Preheat oven to 425 degrees Fahrenheit.
Melt butter in a cast iron skillet (or other oven-proof skillet) over a moderate flame, then toss in chopped apples. Fry the apples in butter until they release their perfume and become tender when pierced by a fork, about six to eight minutes.
Beat eggs and milk together in a separate bowl until smooth and uniform, then beat in sprouted flour, unrefined cane sugar, cinnamon, cloves and sea salt. Continue beating the batter for the Dutch baby until it is smooth with no lumps. The batter will be very liquid.
Remove the skillet from the heat, pour the Dutch baby batter over the cooked apples and bake in an oven preheated to 425 degrees Fahrenheit for thirty-five to forty-five minutes until puffed and golden.
Serve the Dutch baby pancake immediately, garnished with sliced lemon, if using. |
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Personal
Notes: |
Personal
Notes: Great with maple syrup, this makes a nice lunch for fall and nice switch from sandwiches.
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