einkorn dutch baby pancake

Einkorn Dutch Baby Pancake

Einkorn Dutch baby pancake is my solution to whipping up a quick weekend lunch for my kids. It is the easiest thing to make, beautiful enough to attract attention of a toddler, and very satisfying. I like that texture of a Dutch baby doesn’t depend on sugar, which is rare in baked treats. So it’s very easy to control and limit the amount of sweetener that goes with it.

We eat it topped with fresh fruit or a seasonal fruit compote, or just drizzled with lemon juice. I have used whole grain einkorn flour and sprouted einkorn with it many times, and they both also work well.

einkorn dutch baby pancake

HOW TO MAKE EINKORN DUTCH BABY PANCAKE

Ingredients
3/4 cup milk
3 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon butter, melted (did you know you can make your own butter?)
1/2 cup all-purpose einkorn (I use Jovial)
1 tablespoon ghee (how to make ghee)
Powdered sugar for dusting

Equipment
Blender
10″ cast iron pan

Instructions
Turn oven on to 425ΒΊF, place cast iron pan in oven to preheat.
Combine 3/4 cup milk, 3 large eggs, 1/2 teaspoon vanilla, 1/4 teaspoon salt, 1 tablespoon melted butter and 1/2 cup all-purpose einkorn flour in a blender until smooth. 2-3 minutes should do it.
Remove pan from oven, add 1 tablespoon ghee, wait for it to melt, and add batter.
Place in oven, and cook for 17-20 minutes, or until the top is golden.
Sprinkle with powdered sugar and add your favorite topping.

Notes
You can use regular butter in the pan, just make sure to watch it carefully to prevent burning butter, which happens very quickly.
Sprinkle some lemon juice (meyer lemon juice is especially delicious!) before sprinkling with sugar.

einkorn dutch baby pancakes

Einkorn Dutch Baby Pancake
 
Prep time
Cook time
Total time
 
Beautifully golden, puffy and crispy on the edges einkorn Dutch baby pancake is ready for the oven with 5 minute prep time.
Author:
Recipe type: Breakfast, brunch
Serves: 1 large pancake
Ingredients
  • ¾ cup milk
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon butter, melted (did you know you can make your own butter?)
  • ½ cup all-purpose einkorn (I use Jovial)
  • 1 tablespoon ghee (how to make ghee)
  • Powdered sugar for dusting
Instructions
  1. Turn oven on to 425ΒΊF, place cast iron pan in oven to preheat.
  2. Combine ¾ cup milk, 3 large eggs, ½ teaspoon vanilla, ¼ teaspoon salt, 1 tablespoon melted butter and ½ cup all-purpose einkorn flour in a blender until smooth. 2-3 minutes should do it.
  3. Remove pan from oven, add 1 tablespoon ghee, wait for it to melt, and add batter.
  4. Place in oven, and cook for 17-20 minutes, or until the top is golden.
  5. Sprinkle with powdered sugar and add your favorite topping.
Notes
You can use regular butter in the pan, just make sure to watch it carefully to prevent burning butter, which happens very quickly.
Sprinkle some lemon juice (meyer lemon juice is especially delicious!) before sprinkling with sugar.

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4 Comments

  1. Made this this morning – delicious! I did double the recipe for my crowd and soured the flour with sourdough starter the night before.

  2. I just made this today, and it was wonderful! Creamy and custardy. We recently made the switch to Einkorn flour, and I’m so glad you posted this recipe. Thank you for sharing it!