Einkorn Blueberry Dutch Baby – Cast Iron Skillet Recipe
Introduction
This Einkorn Blueberry Dutch Baby recipe is a family-favorite gem! A Dutch baby seems intimidating at first glance, but with some practice this recipe is easy as pie!
This recipe will help save you time, as it is not a strenuous as traditional pancakes. There’s not continual monitoring of pancakes for flipping. Once your Dutch baby has cooked, then you just simply remove it from the oven and serve.
This recipe is also great for busy mothers and fathers who need to feed multiple children quickly!
Einkorn
Einkorn flour is an ancient grain notable for it’s digestive properties. It is not a heavy grain, and it’s texture is fantastic. It’s my favorite wheat, ancient grain flour to use for baking!
I have family members who have gluten sensitivities. We’ve discovered that using grains such as einkorn don’t seem to upset their stomach as much as using traditional modern flours. This is why we use a lot of flours such as einkorn, spelt, and even rye. However, when seeking health advice, please talk to the medical professional of your choice.
Fiscally speaking, the most affordable way for frequent bakers to use einkorn is to buy it in bulk. A fifty pound bag will cost about $2.00 a lb, while a 2lb bag will cost about $10.00 a pound! However, you won’t be saving any money if you don’t end up using it, so plan accordingly.
Einkorn’s texture is great for making crepes as well! Check out this recipe I made for Sweet Einkorn Crepes.
Recipe
If you’re a visual learner, I strongly recommend this video from Off-Grid with Doug and Stacy. Our recipes are obviously different, but you will find success doing things her way as well! This is more for a visual reference than anything else.
Einkorn Blueberry Dutch Baby - Cast Iron Skillet Recipe
Equipment
- 2 Medium bowls
- Spoon
- Cast iron pan
- Whisk
- Measuring equipment
- Oven mitt
Ingredients
- 2 cups einkorn flour
- 1½ cup milk
- 3 eggs
- ⅓ cup butter
- ¼ cup blueberries
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp cinnamon
- 2 tsp powdered sugar
Instructions
- Preheat oven to 450.
- Cut butter into little pieces, place in a cast iron pan and put in oven.
- Remove butter from pan when melted. Spread around the pan with a spoon.
- Beat eggs thoroughly in a bowl until bubbly.
- Add all other liquid ingredients to the bowl.
- Stir all liquid ingredients thoroughly.
- Slowly add flour while whisking thoroughly.
- Put batter into pan.
- Bake in oven for about 15 minutes.
- Using a spatula, put pancake on a neutral surface to cool.
- Top with powdered sugar
- Serve warm with spatula.