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There are certain recipes that you love to death.

There are certain recipes that you love to death. You make them over and over because they're such a pleasure to cook and eat. Dutch Baby Pancakes is one of them. Its loaded with butter and eggs. The pancakes puff and curl like magic, and, if that's not enough, you spend more time waiting for the oven to preheat than you do making the batter.

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The original recipe calls for a mere half cup of all-purpose flour. We try to avoid white flour due to it's negative health effects, which, up until now, has conflicted with Dans desire to make dutch baby pancakes every single weekend. We finally decided to roll up our sleeves and do something about it.

For our first attempt at a nutrient-dense adaptation of our beloved babies we used the recipe from Nourishing Traditions, which, surprisingly, calls for much more flour (whole grain soaked overnight) and much less fat! It was a painful failure. The cakes came out dense with barely a hint of rise, but the flavor was calling out. We resolved to go back to the blackboard. This time we'd try Molly's recipe as a base and swap out white flour for sprouted, adding a bit of Rapadura and salt like we usually do for flavor. How bad could it be? It certainly couldn't be more of a disappointment than our previous attempt.

We used sprouted kamut flour that we make by sprouting whole kamut berries in a large mason jar, dehydrating them in a warm oven, and grinding them in our beloved Vita-Mix. The process takes a few days, but you are rewarded with nutritious flour that is ready to use.

Most whole grains need to be properly soaked, sprouted, or fermented to break down the phytic acid and enzyme inhibitors they contain. Otherwise these agents interfere with our bodys ability to absorb and digest nutrients. Our flour is made of whole grains that are essentially pre- digested by sprouting, so all of their nutrients are readily available. After grinding, we like to sift our sprouted flour to remove some of the grittier bran and germ, which we do with our trusty double-rod strainer. More on that in a later post.

We whipped up the batter, poured it into hot buttered cast iron skillets, shut the oven door and hovered anxiously around the kitchen. When Sarah could no longer sustain the suspense (about 12 minutes) we peeked in. God damn what an epic win this turned out to be. The rise was as robust as ever, and we could see the formation of a golden, buttery crust. They slid easily off the skillets, onto our plates and into our mouths. But there was something more this time. Underneath the crisp exterior the kamut lends a slightly sandy texture to the dutch baby, reminiscent of cornbread. Dan cherishes cornbread like he does a childhood friendship, so to add this into the equation sent him over the moon.

These babies are especially good topped with sauteed Pippin apples with cinnamon and sweet cultured whipped cream. Other great toppings include fresh berries, clarified butter, lemon juice, or whatever you damn well please.

We're so glad to be able to share this recipe with you, which we will undoubtedly be making until the end of time.

Sprouted Dutch Baby Pancakes with Apples and Cream

The cakes:

Adapted with changes from Orangette. Serves two.

We used sprouted kamut flour for this recipe, but sprouted wheat or spelt would work equally well. You can make your own sprouted flour or buy it online. We usually make our cakes in two 6 1/2-inch cast iron skillets, but it's also fun to serve in one big 10- or 11-inch one and share!

  • 4 Tbsp unsalted butter
  • 4 large eggs
  • 1/2 cup sprouted spelt, wheat, or kamut flour
  • 1/4 cup heavy cream
  • 1/4 cup cup milk, preferably raw
  • 3 Tbsp unrefined sugar such as Rapadura, coconut sugar, or maple sugar (optional)
  • 1 Tbsp vanilla extract (optional)
  • Pinch sea salt

Preheat the oven to 425 degrees Fahrenheit. Divide the 4 Tbs butter between two 6-inch cast-iron skillets, and melt it over low heat.

In a blender or bowl with a whisk, whip together the eggs, flour, cream, milk, sugar, vanilla, and salt.

When the skillets are hot, pour the batter into them over the melted butter. Slide the skillets into the oven, and bake for about 20 minutes, until puffed and golden-brown.

Remove the pancakes from the oven, transfer them to a plate, and spoon apples and a big dollop of cultured cream in the middle. Serve immediately.

Sauteed Cinnamon Apples:

Our mandoline makes slicing a joy, but this can be done with a knife as well.

  • 1 medium apple, cored and thinly sliced
  • 1 Tbsp butter
  • 1 tsp cinnamon
  • Rapadura, maple syrup, or raw honey to taste

Melt the butter in a skillet over medium heat.

Add the sliced apple, cinnamon, and sweetener, and stir to coat.

Continue stirring and flipping a couple of minutes until the apples are lightly cooked through and golden.

Cultured Sweet Cream:

We make our own yogurt cheese from Nourishing Traditions simply by straining plain full-fat yogurt through a dish towel-lined sieve overnight to separate out some of the whey.

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Posted in Home Improvement Post Date 02/10/2017