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Einkorn Dutch Baby Pancake

by Valeria - Beets 'n Bones blog
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 425ºF, 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

Beautifully golden, puffy and crispy on the edges einkorn Dutch baby pancake is ready for the oven with 5 minute prep time.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, brunch
Servings: 1 large pancake
Author: Valeria - Beets 'n Bones blog

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

Instructions

  • Turn oven on to 425ºF, 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.

 

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8 comments

Elena October 19, 2017 - 10:23 am

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

Reply
Valeria - Beets 'n Bones blog October 19, 2017 - 6:17 pm

Glad you liked it, Elena! Good to hear that this works with sourdough, I wouldn’t have thought of it myself. Did you soak the flour in milk and starter the night before, then added the rest of the ingredients?

Reply
Elena January 14, 2018 - 6:38 pm

Hi Valeria! I just saw your comment (I guess I am a few months late 🙂 I make this regularly now. I do soak 1 cup of flour with about 1/4 cup starter and 1/2 cup water/milk overnight. Then in the morning add eggs, additional milk, etc. and whip it with a hand mixer. It’s delicious every time!

Reply
Valeria - Beets 'n Bones blog January 14, 2018 - 7:35 pm

Ahh, love it, I’m going to try it your way this week!

Reply
Dina August 21, 2021 - 11:21 am

Awesome recipe! Will try with the starter next time. Thanks to Elena for that tip as well.
I made this recipe twice already.

Reply
vanessa November 12, 2017 - 12:14 pm

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!

Reply
Valeria - Beets 'n Bones blog November 12, 2017 - 9:09 pm

Thank you so much, Vanessa! Glad you enjoyed it! We love einkorn 🙂

Reply
CToth September 3, 2018 - 10:56 am

A+++ This was delicious. I have a 6 inch mini cast iron pan – so I made 1/3 the batter. I also cut the flour by half (used about 1 tbsp total) just to see if it would work and it was amazing! Baked in a convection oven for 13 mins, then dusted with cinnamon and a teeny tiny bit of powdered sugar. Sooo good! Just right for one person.
Thank you

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