I find it funny that back in the 80s and 90s, Dutch Babies, (or pancakes), were somewhat frowned upon, but now they are making quite a comeback. Think of this as a sweet Yorkshire pudding, that’s filled, I believe classically with apples and sugar. So my need to put both honey and spelt into WHATEVER I CAN, has led me to make my baby with both of these, giving a wholesome and slightly tangy finish. Plus I’ve ditched the apples and gone for some grilled honeyed peaches and raspberry sauce and, you guessed it, more creamy yoghurt. This is a weekend brunch for those that love a pancake and want to try something new…
Spelt and yoghurt Dutch Baby with grilled peaches and raspberry sauce
200ml spelt flour
100ml Skyr yoghurt
2 tablespoon honey
A pinch Maldon Salt
Light vegetable oil
2 ripe but firm peaches (or nectarines)
3 tablespoons runny honey
1 x 150g punnet of raspberries
2 tsp icing sugar
150g Skyr yoghurt to serve
Preparation time 20 mins
Standing time 1-2 hours,
or overnight in the fridge.
Cooking time 30 mins
The easiest way to do this, (with the least washing up!), is to use a measuring jug to measure out all of your ingredients instead of scales. Start with the flour and transfer it to a bowl, then measure your eggs, followed by the yoghurt. Beat together until smooth, but don’t be too worried if there are a few lumps, and season with honey and salt. Leave the batter out at room temperature for an hour or so, or in the fridge overnight.
When you are ready to cook, preheat the oven to 200C. Pour a decent amount (around 4 tablespoons) of oil into a medium ovenproof frying pan. The trick here is to get the fat really hot, so heat for a good 5 minutes. At this point, open the oven door and carefully pour the batter into the pan. Bake for about 30 minutes or until risen and golden.
To make the Grilled peaches; halve and stone them, then griddle them, cut face down on a grill pan. Grill for 4-5 minutes or until the peach face unsticks from the iron grills. You only need to grill these on one side. When cooked cut them into slices and place into a small bowl with 3 tablepsoons honey and leave for 5 minutes until the peaches have seeped their juice and made a bit of a sauce with the honey.
To make the raspberry sauce; place the raspberries and sugar into a blender and whiz until smooth. Sieve for a smooth and glossy sauce. You can balance the flavor with a squeeze of lemon juice if you think you need to.
When the ‘Dutch baby’ is ready remove form the oven and fill with the peaches, spoonfuls of yoghurt and drizzle over the raspberry sauce.