Freshly Milled Einkorn Dutch Baby Pancake

A puffed Dutch baby pancake in a black cast iron skillet topped with fresh strawberries and blackberries and lightly dusted with powdered sugar.

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Freshly Milled Einkorn Dutch Baby Pancake

This freshly milled einkorn Dutch baby pancake bakes in a hot cast iron skillet with crisp golden edges that climb high up the sides and a soft, custardy center that stays tender all the way through.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Servings: Slices

Calories: 77kcal

Author: Emily Rider

Equipment

1 12-inch cast iron skillet
1 Blender
1 Spatula

Ingredients

4 large eggs 200 grams
½ cup einkorn flour 60 grams
¼ cup hard white wheat flour 30 grams
¾ cup whole milk 180 grams
1½ teaspoons sugar or maple syrup 6 grams
1 teaspoon Ceylon ground cinnamon 2 grams
2 teaspoons vanilla extract 10 grams
2 tablespoons salted butter 28 grams, for the pan

Instructions

Preheat the oven and skillet – Place a 12 inch cast iron skillet in the oven and preheat to 425°F. Leave the skillet in the oven for the full preheat cycle so it is completely hot before the butter and batter go in. A thoroughly preheated skillet is what creates the dramatic puff and the crisp golden edges.
Mill the flour – Mill 60 grams of einkorn wheat berries and 30 grams of hard white wheat berries just before mixing for the freshest flavor and best texture. If sifting, mill a little extra so you have enough after sifting to measure the full amount needed for the batter plus a small reserve for dusting if needed.
Prepare the batter – Add the room temperature eggs, whole milk, sugar or maple syrup, vanilla extract, freshly milled einkorn flour, hard white wheat flour, and Ceylon cinnamon to a blender. Blend on medium to high speed for 30 to 60 seconds until the batter is completely smooth and no lumps remain. If mixing by hand, whisk vigorously until the batter is smooth and fully combined throughout.
Rest the batter – Let the batter rest at room temperature for 10 to 15 minutes to allow the freshly milled flour to fully absorb the liquid. This brief rest thickens the batter slightly and improves the texture, consistency, and rise during baking. Use this time to finish heating the skillet so both are ready at the same moment.
Add the butter – Carefully remove the hot skillet from the oven using oven mitts. Add the salted butter to the skillet and swirl or tilt the pan gently so the butter melts completely and coats the entire bottom and sides of the skillet evenly before the batter goes in.
Pour the batter and bake – Pour the rested batter into the hot buttered skillet immediately and return it to the oven as quickly as possible. Bake at 425°F for 15 to 20 minutes until the edges are climbing high and turning golden, then reduce the oven temperature to 300°F without opening the door and bake for an additional 5 to 10 minutes until the top is lightly golden and the center looks just set.
Remove and slice – Carefully remove the skillet from the oven using oven mitts. The Dutch baby will be puffed dramatically when it comes out and will begin to settle naturally as it cools. Slice into pie-shaped portions while still warm and serve immediately for the best texture and height before deflation sets in.
Top and serve – Add desired toppings after slicing rather than before so the crisp edges stay intact and the puff is not weighed down before serving. Butter and maple syrup, a drizzle of Strawberry Simple Syrup, caramelized apples, or fresh seasonal berries all work beautifully over the warm einkorn Dutch baby. Serve immediately while still warm for the best experience.

Video

Notes

Use room temperature ingredients – Room temperature eggs and milk help the batter blend smoothly and support a higher, more even rise in the oven.

Mill einkorn on a fine setting – Freshly milled einkorn flour produces the best texture when ground finely for a lighter, more delicate crumb. Sifting is optional; measure the final amount of flour either way.

Fully preheat the skillet – A thoroughly heated cast iron pan is essential for creating the classic Dutch Baby puff and crisp, golden edges.

Expect natural deflation – The pancake will rise dramatically in the oven and settle as it cools. Serve warm and add toppings after baking to preserve texture and prevent excess moisture.

Nutrition