Combine and mix well:
1 c. Summers Sprouted Spelt Flour (also try with sp. wheat)
1/2 c. plain yogurt
1 c. water
1 tsp. vanilla 1/4 tsp. salt
Add and mix well:
3 large eggs
In an oven proof 10″ skillet, melt 2 tsp. butter.
Pour batter into hot pan and bake in oven at 425 for 25 minutes or
until puffy and golden.
In a saucepan, combine and sauté/cook until pears are soft:
2 Bartlett pears, sliced or chopped
2 Tbsp. maple syrup
2 tsp. lemon juice 1 Tbsp. butter
Remove from heat. Gently pour fruit mixture over cut pastry wedges.
Makes four large or six small.
Pear Dutch Baby
— Like a small German Pancake —
Ingredients
- 1 c Summers Sprouted Spelt Flour (also try with sp. wheat)
- 1/2 c plain yogurt
- 1 c water
- 1 tsp vanilla
- 1/4 tsp salt
- 3 large eggs
- 2 Bartlett pears, sliced or chopped
- 2 tbsp maple syrup
- 2 tsp lemon juice
- 1 tbsp butter
Instructions
- Combine and mix well: 1 c. Summers Sprouted Spelt Flour (also try with sp. wheat), 1/2 c. plain yogurt, 1 c. water, 1 tsp. vanilla, 1/4 tsp. salt
- Add and mix well: 3 large eggs
- In an oven proof 10" skillet, melt 2 tsp. butter.
- Pour batter into hot pan and bake in oven at 425 for 25 minutes or until puffy and golden.
- In a saucepan, combine and sauté/cook until pears are soft: 2 Bartlett pears, sliced or chopped , 2 Tbsp. maple syrup, 2 tsp. lemon juice, 1 Tbsp. butter
- Remove from heat. Gently pour fruit mixture over cut pastry wedges. Makes four large or six small.
