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    Nourished Kitchen » Properly Prepared Whole Grains and Beans » Ancient Grain and Einkorn Recipes » Apple Dutch Baby Pancake

    Posted: Sep 8, 2016 · Updated: Oct 19, 2020 by Jenny McGruther · This post contains affiliate links.

    Apple Dutch Baby Pancake

    apple dutch baby (4 of 6)

    Dutch baby pancakes, puffy and golden brown, are my go-to dish for wholesome and nourishing breakfasts.  At night, when I’ve tucked my son into his cotton quilts and woolen blankets, I ask him what he wants to eat for the next morning’s breakfast.  So many dishes, properly prepared, need time  – soaked oatmeal porridge, baked oatmeal or buttermilk biscuits, for instance.  And while eggs are a household favorite, more often than not, “PANCAKES!” comes his reply.  Like most moms, I don’t have a lot of time in the mornings and as much as I love food and cooking, the painstaking process of pouring, flipping and turning every single pancake makes me shudder.  I get bored, check my email and burn half the batch of pancakes in the process. It’s not a pretty sight, and we’re left with a mountain of dirty dishes and batter-splattered counter-tops as a result.

    So when he asks for pancakes, I negotiate.  “How about a Dutch baby?” I ask. He acquiesces and we’re both satisfied.

    Dutch baby pancakes are sinfully easy to prepare.  In their simplest form, you can mix a quick batter, pour it into a skillet and throw it into the oven for ten to fifteen minutes.  And you're done.

    Why A Dutch Baby is Called a Dutch Baby

    Every time I write about Dutch Baby Pancakes, either the recipe for a Lemon and Honey Dutch Baby in my cookbook, or this one.  Perplexed readers, often Dutch, bristle and wonder why Americans call a Dutch Baby a Dutch Baby.

    The recipe isn't Dutch in origin at all; rather it's American, with German influence.  Its origin is the Pennsylvania Dutch Community, who, like the recipe, aren't Dutch at all, but German, and have their own distinctive culinary heritage. And that reference to "Dutch" is really a reference to "Deutsch" or the German word for German.

    And this pancake? It's related to Pfankukken, a German pancake made with eggs, milk, flour and sugar.

    apple dutch baby (5 of 6)


    Rate this Recipe

    Apple Dutch Baby Pancake Recipe

    Thanks to the inclusion of both chopped apples and whole grain flour, this Dutch baby pancake won’t rise quite as high as those made with white flour; however, you’ll find the results equally delicious.
    Cook Time25 mins
    Total Time25 mins
    Servings: 8 servings
    Print Save Recipe Saved!

    Ingredients

    • 2 tablespoons ghee Find grass-fed ghee here.
    • 3 apples peeled, cored and sliced ¼-inch thick
    • ¼ cup plus 1 tablespoon grade B maple syrup Find it here., divided
    • 6 eggs
    • ½ cup whole milk
    • ½ cup all-purpose einkorn flour Find it here.
    • ½ teaspoon ground ceylon cinnamon
    • ½ teaspoon freshly grated nutmeg
    • ½ teaspoon finely ground real salt

    Instructions

    • Heat the oven to 425F.
    • Melt the ghee in a 10-inch cast iron skillet over (like this one) over medium heat. Toss the apples in the skillet and saute until tender, about 6 minutes. Pour in ¼ cup maple syrup over the apples and continue cooking, stirring occasionally, over medium heat until the syrup thickens, about 3 minutes longer. Remove the skillet from the heat, and allow the apples to cool about 3 minutes.
    • Toss eggs, milk, remaining tablespoon maple syrup, flour, cinnamon, and nutmeg into a blender and blend until they form a smooth, liquid batter. Pour the batter over the apples, transfer to the oven and back for 12 to 15 minutes or until the pancake puffs and turns a pleasant nutty brown. Serve immediately.
    Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!

     

     

    The Goodness in Sprouted Grains

    Grains, nuts, seeds and pulses remain dormant until environmental circumstances can support the growth of a new plant. It's almost magic the way they can hold within their tiny kernel the potential for new life, and, even more, protect that potential until such a time as the plant as the best potential for success.

    The way these plants maintain that stasis is through the effect of enzyme inhibitors, and when the circumstances are right (that is, the environment is moist and slightly acidic like fertile soil in springtime), they release that life and sprout. This transformation deactivates enzyme inhibitors and other antinutrients like food phytate, increases B vitamins and makes the grain's existing minerals more bioavailable. It also makes grains easier to digest (read more here).

    Further Resources

    How to Sprout Grains and Make Sprouted Grain Flour - Where to Buy Sprouted Einkorn Flour - Check out our recipes that call for sprouted grains and pulses

    apple dutch baby (3 of 6)

     

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    Reader Interactions

    Comments

    1. Claudia says

      November 30, 2017 at 7:00 am

      Not sure why this is called 'Dutch' - we know the 'pannenkoek' which is a slightly thicker, bigger version of the French crepe, and we have 'poffertjes' which are mini, puffy pancakes. Not familiar with this type you're describing here, but it does look yummy 😉

      Reply
      • Jenny says

        November 30, 2017 at 7:51 am

        Hi Claudia,
        If you take the time to read the full post, I explain why it’s called a Dutch baby.

        Reply
    2. Krystal jean says

      May 06, 2017 at 9:17 am

      CANt wait to try this recipe tomorrow morning! I'll have to use sprouted spelt flour though because that's what I have. Thanks so much!

      Reply
    3. Pamela says

      September 11, 2016 at 9:02 am

      Can I soak the Einkorn flour that I have on hand for this recipe? If so, how?
      Thank you

      Reply
      • Jenny says

        September 19, 2016 at 4:36 pm

        Hi Pamela,

        You could try, but I wouldn't recommend it.

        Reply
    4. Jessica Gambriell says

      September 09, 2016 at 11:38 am

      This looks delicious! Is there anyway I could soak some flour instead of using spouting flour? If so, how would adapt the recipe?

      Reply
      • Jenny says

        September 09, 2016 at 7:13 pm

        Hi Jessica,
        I wouldn't recommend it, though you could try. You could substitute all purpose flour though, which doesn't require soaking.

        Reply
    5. Judy says

      September 09, 2016 at 10:17 am

      Would love a glutten free recipe for this

      Reply
      • Jenny says

        September 09, 2016 at 7:12 pm

        Hi Judy,

        Try googling "gluten-free dutch baby" for the best bet.

        Reply
    6. Sharon says

      October 04, 2013 at 12:00 pm

      Sorry for the stupid question. But, how do you sprout flour? Thanks.

      Reply
      • Mary says

        December 01, 2015 at 2:05 pm

        The sprouting is done before the wheat is Mike's so unless you are a do-it-yourself miller you would purchase sprouted wheat flour.

        Reply
    7. Sabrina says

      August 14, 2013 at 10:33 pm

      We have a similar recipe (a little more flour) but we top ours with cottage cheese and peaches. Always goes over well!

      Reply
    8. Michelle Smith says

      August 14, 2013 at 9:44 pm

      I've been making these for years and I've never added sugar and I don't think it needs any. I use more butter and make a larger recipe in a baking dish (big family). Never have added apples, and I may have to try that. We serve it with fruit, whipped cream, maple syrup, nut butters - anything you'd eat on pancakes.

      Reply
    9. Robyn says

      August 14, 2013 at 9:26 pm

      I'm going to have to adjust the temperature/time for my oven. Mine came out a bit overdone on the edges after 31 minutes, and of course a little less well done in the middle. I poured heavy cream over my serving thinking it had come out a little more like bread pudding, and still enjoyed it! Love the higher protein option of these pancakes. Thanks.

      Reply
    10. Annie says

      August 14, 2013 at 9:16 pm

      mmmmmm! I've never tried it with apples. Gonna do it now for sure. BTW, I've never worried about lumps in the batter. In fact, I sort of think the whole thing is a lot more tender if you don't whisk it too much--just like pancakes and quick breads; always leave some lumps or it tends to get a rubbery texture probably because of the developed gluten. My Dutch Babies have always risen VERY high around the sides and are melt-in-your-mouth tender. I will try them with apples. Maybe they won't rise as high but I bet they're delicious! Thanks for the recipe idea.

      We have also made this in our high-quality, heavy (multi-layered) bottomed stainless steel skillets as well as our beloved cast iron. Both work well.

      Reply
    11. hannah says

      March 03, 2013 at 10:03 pm

      Can this be done gluten free using coconut flour? What would be the ratio? Looks so yummy and ready! Thanks!

      Reply
      • Erin says

        December 01, 2015 at 9:42 pm

        I make this GF using 1/2 cup almond flour plus 2 teaspoons coconut flour. Works well.

        Reply
    12. amanda says

      February 08, 2013 at 5:29 pm

      i'm going to try this one using a cast iron muffin pan. i want to make smaller versions for the kids to eat at breakfast. i'm hoping that they freeze well so i can just pop them in the toaster in the morning for a quick breakfast on the go.

      Reply

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