Dutch Baby with Blueberry Compote

An oven-baked pancake for the heart

I keep on experimenting with Dutch baby pancakes - I add cacao, different flours, lemon or orange zest and add different fruit toppings. This here is a spelt version with heated blueberries and crushed hazelnuts and cacao nibs. Try for yourselves!

Servings: 2 - 3

Total time: 30 min

For the Dutch baby

Ingredients

3 tbsp (50g) spelt flour (type 650)

3 tbsp (50g) buckwheat or chestnut flour

1/2 cup (125ml) plant-based milk (I used unsweetened oat milk)

1 tbsp butter or coconut oil, melted + 1 tbsp for the oven dish

1 tbsp maple syrup or honey

2 eggs

1 tsp fresh lemon or orange zest

pinch of fresh vanilla

dash of cinnamon

pinch of salt

for the blueberry compote

250g fresh or frozen blueberries

1 tbsp maple syrup

serve with

date syrup, honey or maple syrup

roasted hazelnuts, chopped

cacao nibs

coconut yoghurt

Instructions

1. In a bowl, combine all of the ingredients and whisk until the batter is smooth and no clumps remain. 

2. Preheat the oven to 220°C and place a round oven dish (skillet pan if you have one) in it. Once the batter is stirred and the oven is hot, take out the baking dish and melt 1 tbsp of butter in it. Pour in the batter and bake at 220 degrees for 10-12 minutes.

3. Watch how bubbles form and how the Dutch baby creeps up the sides of the oven dish!

4. Remove from the oven and let it cool slightly.

5. For the blueberry compote, heat the blueberries in a small pot on medium heat along with the maple syrup until they thicken and are warmed through.

6. Cut the Dutch Baby into cake-like slices, then serve with a dollop of coconut yoghurt, blueberry compote, hazelnuts, cacao nibs and a drizzle of maple syrup (or other sweetener of choice). Enjoy this breakfast, you Dutch baby, you!