Einkorn Dutch Baby Pancake
Buttery, heirloom Einkorn takes this Dutch Baby Pancake to the next level. Fluffy, rich, and nutty makes for a delicious breakfast or brunch!
I don’t know about you but we love to change things up with our breakfast routine. We love all things breakfast from pancakes, to eggs and toast to quiche and omelettes. I also love to have simple, quick and delicious recipes. This Einkorn Dutch Baby Pancake fits all of those requirements.
It’s different, super easy to whip up and absolutely scrumptious. The batter can be mixed up in a matter of minutes, then thrown in the oven to bake for about 15 minutes. I love that I don’t have to stand at the stove and flip individual pancakes! If you’re looking for something to change up breakfast and isn’t too much work then give this Einkorn Dutch Baby Pancake a try!
What Is Einkorn?
Einkorn is a non-hybridized wheat that is reported to be the oldest wheat known to man. It is an heirloom grain that has never been cross bred or altered in any way that we know of from history. Einkorn has the same two properties that all gluten containing grains have, Glutenin and Gliadin, but it has a higher ratio of Glutenin to Gliadin making it easier for some people to digest as Gliadin is the immune triggering protein.
I chose Einkorn flour for this recipe because Einkorn is a buttery, smooth flour with easier digestive properties which is important to me
when not fermenting the flour (to read more about the benefits of fermenting flour head here). Because of the weaker gluten structure in Einkorn it lends itself well to things such as cookies, pancakes, and cakes.
What Is A Dutch Baby Pancake?
A Dutch Baby Pancake is a thin pancake like batter that is poured into a hot pan and then baked. With this batter having more eggs and less flour than a normal pancake it reaches great height and “puffs” up. You are left with a wonderfully buttery, slightly custardy pancake that can be topped with anything you imagine. It’s less work than a traditional pancake and uses up more eggs.
What is your favorite way to top pancakes? Have you ever used Einkorn flour? Let us know in the comments!
Written by Ashley
The Making Of A
Einkorn Dutch Baby Pancake
Can I use a different flour?
Yes you can! You can use all-purpose if you would rather, or maybe even whole wheat. I did reduce the amount of flour in this recipe to accommodate the einkorn as it tends to be rather thirsty. So if you want to use all-purpose flour you may want to increase the flour so that it is a 1:1 ratio with the milk. If you’d like to use whole wheat flour I’d leave it the same as this recipe because whole wheat flour tends to be thirsty as well.
Can I use a milk alternative?
I haven’t tried it but I don’t see why it wouldn’t work. I’d suggest using a higher fat alternative such as coconut milk, just to be sure. If you give it a try with an alternative leave a comment letting us know how it went!
What do I bake it in?
I love, love, love cast iron and my absolute favorite pan is a 10” skillet. That is what I use to bake it in but really any dish that can be baked and is about the same size equivalent to a 10” skillet will work.
What do I top it with?
The sky’s the limit! We topped ours with Meyer lemon curd and frozen blueberries we harvested last year. But we also like it simply with a drizzle of maple syrup. You could really use anything you have or that is in season. Jam would be lovely, as would honey. Fresh fruit is always delicious. Have fun with it!
- 3 eggs
- ½ cup milk
- ⅓ cup einkorn flour
- 2 tbsp sugar
- Pinch of salt
- 2 tbsp butter
- Optional toppings such as lemon curd, fruit, whipped cream
- Preheat oven to 425*f and place a 10” skillet (or equivalent sized baking vessel) in the oven while it preheats.
- Place eggs, milk, flour, sugar and salt into a mixing bowl or blender and blend well. (I like to use my immersion blender to make this super easy and quick.) Let stand for 10-15 minutes.
- While the batter is resting place the butter in the preheating skillet to melt. Once it is melted, pour it into the resting batter. Blend one more time.
- Take the warm skillet out of the oven and pour the batter into it. Immediately put back in the oven and bake for 15-20 minutes or until the edges are golden and the center is set.
- Remove from the oven and top as desired! Enjoy!
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I began my sourdough journey as a way to root myself to a simple, ancestral morning tradition. I’d fallen into the nasty habit of starting every day with my cell phone and overwhelming amounts of not-so-mindful content. I felt drained before I’d even gotten out of bed.
Our gift of instant internet connectedness has a very valuable place in our communities, but we also need to balance such connectivity by tending to ourselves, our families, and our homes so we can make healthy decisions and differences once we step outside.
Baking bread became my way of anchoring to a tangible schedule void of screens and distance. It provided a necessary dedication to something greater than my own immediate satisfaction. Steady, consistent, delicious sourdough helped break through my involuntary evolution into a morning tech-addict and allowed me to focus my mind on the present. My hope is that by sharing my routine, sourdough baking can do the same for you.
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