I’ve always had a thing for Sunday mornings. Today’s been no exception – though this one’s been somewhat jet-lagged after a hefty 36 hours in transit.
Sunday has always been my day to wake up late, and crank out some creative breakfast/brunch jams to wind down the weekend.
This time last year I was in Holland, living a very different world to the one that graces my life today. I’m feeling incredibly blessed to have swapped out that dim grey winter for this Caribbean one that surrounds me today.
In ode to that gratitude, this recipe I’m sharing today is a dutchy one and its a banger! It’s called a Dutch Baby and is created in a cast iron pan. When the batter comes together with the heat of the cast iron, it creates an incredible doughy puff of a pancake that forms a natural bowl for filling with goodness.
The dutchy’s can keep their cold winters but I’m claiming their pancakes for my Sundays.
I’ve used spelt flour in this recipe and served with some fresh fruit, couli and frozen coconut yogurt – a winner sunday morning combo. Best eaten in bed, with someone you love.
Spelt Dutch Baby, fresh berries, couli and frozen coconut yogurt
For the pancake
2 tablespoons butter or margarine
1/2 cup spelt flour
1/2 cup milk
1/4 teaspoon himalayan salt
For the coulis
1 cup of berries (frozen or fresh)
2 tbs brown rice syrup
1/4 cup water
For frozen yogurt
1-2 cups of coconut yogurt
For the coulis, heat all ingredients in a pan and reduce until berries and liquid have become thick and coulis-like.
For the coconut frozen yogurt, use a really good quality yogurt. When I was in New Zealand I was hooked on Raglan Coconut yogurt – such a thick creaminess that translates well when frozen. If you can get your hands on it, I thoroughly recommend.
Simply churn your coconut yogurt in an ice cream maker and keep frozen until required.
Heat oven to 210°C, and place 9″ cast iron pan in to heat up. In medium bowl, beat eggs, add flour, milk and salt until just until mixed (no lumps). Once hot, remove pan from oven and brush with butter before pouring in batter.Bake 25 to 30 minutes or until puffy and a deep golden brown.
Serve pancake immediately and top with coulis, berries, nuts, freeze dried berries, mint and frozen yogurt.