Honey Dutch Baby

This recipe comes from Amy Thielen’s cookbook “The New Midwestern Table: 200 Recipes from the Heartland.”

Makes 1 large Dutch Baby: Serves 4 to 6

4 large eggs

3 Tbs honey

3/4 cup half and half (or whole milk)

3/4 cup Bolted Flour - Spelt, All Purpose, Pastry, Red Fife or Turkey Red

1/4 tsp salt

3 Tbs butter

Place a 12 inch cast-iron pan, or otherwise ovenproof pan in the oven and preheat to 425. In a blender or large bowl, blend together the eggs, honey, and half and half until smooth and light. Add the flour and salt, and blend until very smooth. (You can make this batter the night before and keep it refrigerated).

When you are ready to cook the pancake, add the butter to the pan, and when it melts, add the batter. Return to oven and bake until it is dark golden brown and puffed, 18 to 22 minutes.

Serve immediately, topped with your favorite dairy, fruit, and syrup.

Note: This is a breakfast dish our son often requests, and our family can easily finish off the whole thing for breakfast. I like to top it with yogurt and fruit - sauteed apples would perfect this time of year - along with a good drizzle of maple syrup.