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Dutch Baby Pancake

A delicious custardy pancake that can easily be made in a cast iron skillet.
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Ingredients
  

  • 4 large eggs
  • 4 tbs butter
  • 1/2 cup spelt
  • 1 cup milk
  • 3 tbs of granulated sweetener allulose, coconut sugar, stevia
  • 1/4 tsp cinnamon
  • Sprinkle of freshly grated nutmeg

Instructions
 

  • Preheat the oven to 425 degrees.
  • Put a 10 inch skillet into the oven to heat up while you prepare the batter.
  • Combine the eggs, flour, milk, sugar and cinnamon. Mix or blend the ingredients until very smooth. I prefer using a high speed blender.
  • Let the batter sit for 5-15 minutes.
  • Carefully pull the skillet out of the oven and add the butter. Put the skillet back in the oven until the butter has fully melted but hasn't browned. About 5 minutes.
  • Once the butter is melted add the batter to the pan, return the pan to the oven. Close the oven door and do not open for 15 minutes. After 15 minutes check to see if it is finished. If not, check again in 3-5 minutes. Pull out the pancake when the edges are a nice deep brown and the middle is set.
  • Top off with the freshly grated nutmeg and the toppings of your choice.