Sunday, March 18, 2012

Dutch Baby Pancakes

Not much sounds good to me these days as far as food goes. One of the side effects of this detox is a lack of appetite and weight loss (poor me, right). Bananas and peanut butter are the few foods that sound good to me. Bananas and peanut butter, together...at the same time, me and Elvis.

This morning however, my brain couldn't get over the thought of Dutch Baby Pancakes. With home canned apples. And cinnamon...oh, and some raw honey from the impossible to open bucket in the basement pantry (I'll need some man muscle for that).
We're still working on the 2010 batch of apples....so worth the time to can.
Out comes my autographed (ahem) Nourishing Traditions cookbook.

You see, I had dinner with Sally Fallon a couple of years ago. Ok, so it was a dinner that my friends at
Baldwin Brook paid for us to be at with Sally Fallon. But none-the-less, it was dinner and she autographed my book (I was the only geek with a book for her to sign). She was sweet and actually remembered talking to me via email during the 2008/09 CT raw milk legislation. She was a huge help to our state at that time.

Anyway, back to the pancakes. Even though the recipe requires soaking the flour with either kefir, yogurt or buttermilk for 12-24 hours. I couldn't go back in time to soak and I wanted these pancakes, bad. AND I didn't have the energy to grind flour either. BUT, I remembered that I had a bag of sprouted spelt flour in the freezer (since 2005? probably). This is a good compromise because sprouted flour is highly digestible and high in protein.

The recipe can be used to make several pancakes, but we prefer to have one big cake-like pancake. I use a cast iron skillet pre-heated to 400 degrees in the oven.

See how it starts to puff up over the top of the pan?
Flour, water, yogurt, eggs, salt and vanilla are whisked together with a fork. Pour half the batter into the hot skillet, add the jar of apples and top with the other half of the batter. This needs to cook for a bit...sometimes 45 minutes to an hour. Cook until the center is set. This pancake is not a normal pancake consistency, but is super yummy.

The exact recipe is on page 479 of Nourishing Traditions cookbook, which I highly recommend if you don't already have a copy.

Here's how I did it today:
1 c yogurt
4 eggs
1 tsp vanilla
1/2 tsp sea salt
1 c water
4 T butter
1 qt apples
cinnamon to taste

Pre-heat the oven to 400 degrees with cast iron skillet inside. Mix the flour, yogurt and water together. Using a fork, mix in the eggs, vanilla, and salt. Add the butter to the hot skillet. Pour in half the batter, add quart of apples and add other half of batter. Sprinkle liberally with cinnamon. Reduce heat to 375 and keep an eye on it until center is set.

-Enjoy the day!