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    » Home » Recipes » Einkorn Recipes » Apple Dutch Baby Pancake

    Apple Dutch Baby Pancake

    Posted: Sep 8, 2016 · Updated: Oct 19, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    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 countertops 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.

    apple dutch baby (5 of 6)




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    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
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    Ingredients

    • 2 tablespoons ghee
    • 3 apples (peeled, cored, and sliced ¼-inch thick)
    • ¼ cup dark maple syrup
    • 6 eggs
    • ½ cup whole milk
    • ½ cup all-purpose einkorn flour
    • 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!
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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.

    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.

    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.

    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.

    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.

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    Hi, I'm Jenny! I'm a nutritional therapist, herbalist and the author of three natural foods cookbooks. You'll find nourishing bone broths, simple herbal remedies, and loads of fermented goodness on this site.

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