Author Topic: Chelsea's Wholegrain Dutch Baby Pancakes  (Read 2193 times)

Offline Chelsea (Thermie Groupie)

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Chelsea's Wholegrain Dutch Baby Pancakes
« on: July 07, 2013, 11:44:31 am »
Ingredients:

130g spelt, wheat or khorasan grain
210g milk of your choice (I use non-homogenised dairy)
1 tbsp of organic apple cider vinegar
75g butter (small cubes)
3 large eggs (or 4 medium)
1/2 tsp vanilla extract

Method:

Mill grain on speed 9 for 1 minute and 30 seconds. Pour into a jug or bowl and sit on TMX lid. Weigh in milk and measure in vinegar. mix well and leave to soak for 12-24 hours.

After the soaking period preheat your oven to 250 degrees.

Place your glass dish on top of your TMX lid and weigh in the butter. Throw in several pieces at a time so the weight will register properly. Scatter the pieces over the bottom of the dish and then place the dish in the heating oven for 2-3 minutes or until melted.

Add the eggs to the TMX bowl and whisk for 30 seconds on speed 5.

Add the soaked mixture and vanilla extract and beat for 1 minute on speed 3.

Carefully and slowly pour the batter over the butter in the pan. Cover the entire base of the dish. It doesn't matter if a little butter ends up on top.

Bake for 15-20 minutes until light brown and fluffy. Slice and serve with your choice of toppings. I like lemon juice and rapadura and my boys all like homemade jam. :-)