Freshly Milled Whole Wheat Dutch Baby Pancake
This freshly milled whole wheat Dutch baby pancake is made with 100% soft white wheat for crisp golden edges and a tender, custardy center. The batter comes together quickly in a blender and bakes in a hot cast-iron skillet for an easy breakfast or brunch.
Servings: 8 servings
Calories: 140kcal
Equipment
- 12-inch cast iron skillet
Ingredients
- 4 large eggs, room temperature 200 grams
- ¾ cup soft white wheat berries 90 grams
- ¾ cup whole milk, room temperature 180 grams
- 1½ teaspoons granulated sugar or maple syrup 6 grams
- 1 teaspoon ground Ceylon cinnamon 2 grams
- 2 teaspoons vanilla extract 10 grams
- 2 tablespoons salted butter 28 grams, for the skillet
Instructions
- Preheat the oven and skillet – Place a 12-inch cast-iron skillet in the oven and preheat to 425°F (220°C). Leave the skillet inside for the entire preheating cycle.
- Mill the wheat berries – Mill the soft white wheat berries on the finest setting.
- Blend the batter – Add the eggs, milk, sugar or maple syrup, vanilla, freshly milled flour, and cinnamon to a blender. Blend for 30–60 seconds, or until smooth.
- Rest the batter – Let the batter rest at room temperature for 10–15 minutes while the skillet finishes heating.
- Butter the skillet – Carefully remove the hot skillet from the oven. Add the butter and tilt the pan to coat the bottom and sides.
- Bake – Immediately pour the batter into the hot skillet and return it to the oven. Bake at 425°F for 15–20 minutes, until the edges have risen and begun to turn golden.
- Reduce the temperature – Without opening the oven door, reduce the temperature to 300°F (150°C). Continue baking for 5–10 minutes, until the center is just set and the top is lightly golden.
- Serve – Remove from the oven and serve warm with butter, maple syrup, powdered sugar, fresh berries, or your favorite toppings.
Notes
Let the batter rest – Resting the batter for 10–15 minutes gives the freshly milled flour time to hydrate before baking.
Use a thoroughly heated skillet – Preheating the cast iron with the oven gives the batter immediate heat when it hits the pan and helps create the characteristic rise.
Keep the oven door closed – Reduce the temperature using the oven controls without opening the door so you do not release heat and steam during baking.
Expect it to settle – A Dutch baby naturally deflates after it comes out of the oven as the steam escapes. Serve it promptly for the crispest edges and best height.
Nutrition
Calories: 140kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 41mg | Potassium: 71mg | Fiber: 3g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 0.01mg | Calcium: 54mg | Iron: 1mg