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Dutch Baby Pancake with Spiced Concord Grape Sauce

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  • Author: Lynsey Walker


Light, yet still slightly crunchy, the height this baby gets is all from the eggs in the batter. Top with sweet concord syrup. Inspired by Hummingbird High.



For Concord Grape Syrup

  • 2 cups concord grapes
  • ¼ cup maple syrup
  • 1 orange, juice only
  • 1/8 tsp ground cardamom
  • 1/8 tsp ground nutmeg
  • 2 cinnamon sticks
  • 2 star anise
  • pinch of ground cloves

For Dutch Baby

  • 3 eggs, room temperature
  • 2/3 cup whole milk, room temperature
  • 1 orange, zest only
  • 2/3 cup spelt flour
  • ¼ tsp vanilla extract
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 6 Tbsp butter


For Concord Grape Syrup

  1. In a medium saucepan, heat grapes, maple syrup, orange juice and spices over low heat until grapes have released their juices. About 30 minutes.
  2. Allow to cool. Remove cinnamon sticks and star anise. Strain mixture through a fine mesh sieve and discard any solids

For Dutch Baby

  1. Preheat oven to 450F, with the cast iron skillet placed in the middle rack.
  2. In the bowl of stand mixer (or using a whisk), beat eggs until pale yellow and frothy. Add milk, vanilla, and orange zest mix to combine. Add flour, spices, and salt. Continue mixing until mixture is smooth and runny.
  3. Remove skillet from oven and add butter. Carefully swirl around the bottom and sides of the pan until all the butter is melted. Add batter and place skillet back in the oven. Bake for about 20 minutes until golden.
  4. Serve with concord grape syrup, and orange slices.
  • Category: Breakfast
  • Cuisine: Dutch
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