I find during the summer months, my summer mornings tend to be slow. I sleep in when I can, I drink an extra bit of coffee, and more often than not, I'm still lounging past 9am. These days call for a perfect weekend breakfast and this multigrain dutch baby is frequently on our table. I love the slight different flavors from each flour- all of which serve as a perfect base for ripe summer produce. This combination of flour (rye, spelt, and wheat) is a favorite of mine but I'm often mixing in whatever I might have on hand. I love adding a bit of oat flour, barley flour, and einkorn flour.
This is another base recipe that I like to build upon with different flavors both in and on top of the dutch baby. Switch the flours, add toppings, or leave it as is- the choice is yours!
Flour: Use what you have. I like the mix about but you could also add Einkorn flour, barley flour, or even oat flour. If you're looking to go 100% gluten-free, I recommend giving this sorghum recipe a try.
Fruit: You can use whatever you have on hand. Fresh berries, apples, pears, or even a citrus curd works well. This dutch baby is a perfect canvas for fresh fruit.
Savory: Ditch the fruit and maple syrup and make these skewers, using this dutch baby as a base to serve the skewers.
There is nothing quite like biting into a fresh, July peach. I love them as snacks, in salads, and even made into BBQ sauce. Peaches are also one of my favorite breakfast additions- perfect for topping pancakes, waffles, and recipes like this multigrain dutch baby.
Grilled Chipotle Peach Salad
Peach Tea Popsicles
Savory Rye Crepes with Peaches and Blue Cheese
Thank you for sharing another great recipe. If there are leftovers, do you have suggestions for the best method to store and reheat?
made this last weekend. it was fabulous and so healthy. my husband asks if I could make it again soon. 🙂