Dutch Baby Pancake With Whole Wheat Einkorn Flour
Sourdough Dutch baby pancake with whole wheat Einkorn flour is a comforting traditional breakfast bake that is flavorful, full of protein and super easy to make!
This classic breakfast favorite takes a twist with the use of Einkorn flour for a healthier option!
If you’re looking for a recipe to use up extra eggs, then this one is for you! 9 eggs are used for one recipe but you can half the recipe for a smaller pancake.
Dutch Baby pancakes are a fun breakfast treat for on the weekends when you are looking for something other then eggs and toast! The topping options are endless for this breakfast option and you can even store leftovers in the fridge for an amazing breakfast reheated on another morning!
What is Einkorn?
Einkorn is a true form of wheat that has not been genetically altered and it also carries much more nutrition and protein than modern day wheat. It is the world’s very first wheat. You can see the nutritional information HERE and it’s anti-inflammatory aspects HERE. The downside is that einkorn tends to be a much more dense grain (due to all that good nutrition), making it harder to work with.
HERE are several essential tips for baking with this ancient grain.
Why Use Einkorn?
Besides the added health and nutrient benefits in einkorn mentioned above, many prefer to fresh ground Einkorn flour because it also has a deliciously natural “nutty” texture and “buttery” flavor due to the bran and fiber content.
Homemade bread with fresh ground ancient grains like Einkorn, have some much more flavor and heartiness compared to white bread or even processed whole wheat flour.
My family has been cooking with almost entirely fresh ground einkorn this year and we’ve witnessed a HUGE reduction in cold and flu symptoms. Where our immune systems used to react quite strongly to sickness, we now see very little sick days. I noticed this just a couple months after making the switch to fresh ground einkorn flour and it’s continued for almost a year.
I highly recommend einkorn fresh ground for the health benefits it can offer.
This recipe is best made in a Blender. Why?
When making Dutch baby pancake using modern day whole wheat flour, you DON’T want to over blend the ingredients.
However, Einkorn flour is different as the blender actually helps it absorb the hydration into the wheat faster and encourages the special “puff” we all know and love. Yes, I’ve tried it with a simple whisk and it doesn’t puff up like it does with a blender. The blender is magic for this puff pancake!
Other Tips for making this recipe
This Recipe Serves 6 and can bake in a 9 x 13 in baking dish or two 10 inch cast iron skillets.
You can halve the recipe for a smaller pancake.
I use maple syrup as it blends well. I don’t advise granulated sugar as it doesn’t dissolve quickly and leaves gritty bits in the batter.
This recipe can be mixed up the night before and stored in the fridge overnight.
Ingredients for Dutch Baby Pancake
1 Cup Milk
1/2 Cup Cold Water
2 Tablespoons Maple Syrup
1 Cup Whole Wheat Einkorn Flour ( 125 grams)
9 large eggs
1/4 teaspoon Sea Salt
2 T butter
(optional) Dash Nutmeg or Cinnamon
(Optional) Powdered Sugar for dusting
Directions to Make Dutch Baby In Blender
Add all the ingredients except butter into a blender and mix on medium speed for 1-2 minutes.
If using a mixing bowl, mix everything together (except the butter) well with a whisk. Note that it is recommended to make this recipe with a blender for best results.
Preheat the oven to and put the butter into a 9×13? baking pan or two 10 inch cast iron pans. Use 2 T of butter for a baking pan or 1 T of butter in each cast iron pan.
Place the pans into the oven and allow the butter to melt. Once the butter is melted, remove from the oven and pour the batter in the pan over the butter. Do not mix the butter into the batter. (This is part of how you “get the Dutch baby” effect).
Return the pan to the oven and bake for 15-18 minutes or until golden brown and puffy.
Remove from the oven and serve right away!
Dutch Baby Pancake with Whole Wheat Einkorn Flour
An whole grain dutch baby with unusually high puff for the deep nutritional qualities.
Ingredients
- 1 Cup Milk
- 1/2 Cup Cold Water
- 2 Tablespoons Maple Syrup
- 1 Cup Whole Wheat Einkorn Flour ( 125 grams)
- 9 large eggs
- 1/4 teaspoon Sea Salt
- 2 T butter
- (optional) Dash Nutmeg or Cinnamon
- (Optional) Powdered Sugar for dusting
Instructions
Add all the ingredients except the butter into a blender and mix on medium speed for 1-2 minutes. If using a mixing bowl, mix everything together (except the butter) well with a whisk. Preheat the oven to ? and put the butter into a 9x13 inch baking pan or two 10 inch cast iron pans. Use 2 T of butter for a baking pan or 1 T of butter in each cast iron pan. Place the pans into the oven and allow the butter to melt. Once the butter is melted, remove from the oven and pour the batter in the pan over the butter. Do not mic the butter into the batter. (This is part of how you "get the Dutch baby" effect). Return the pan to the oven and bake for 15-18 minutes or until golden brown and puffy. Remove from the oven and serve right away!
Fun topping ideas:
- Drizzle of maple syrup
- Raspberries, blackberries or blueberries
- Homemade whipped cream
- Jam or jelly
Notes
Tips:
This Recipe Serves 6 and can bake in a 9 x 13 in baking dish or two 10 inch cast iron skillets. You can half the recipe for a smaller pancake. A blender works best but you can also use a mixing bowl and whisk- just make sure it's mixed VERY well. I use maple syrup as it blends well. I don't advise granulated sugar as it doesn't dissolve quickly and leaves gritty bits in the batter. This recipe can be mixed up the night before and stored in the fridge overnight.
Best Dutch Baby Toppings
A fun thing about making Dutch baby pancakes is the topping options! So many things can be the best!
Use your favorites and enjoy for a healthy breakfast treat!
- Drizzle of maple syrup
- Raspberries, blackberries or blueberries
- Homemade whipped cream
- Jam or jelly
Hope you enjoy!
From the Hilltop,
