I've been using the Dutch baby pancake recipe from Nourishing Traditions off and on for years, but there are some gaps in it (like a cook time) that needed to be filled. After some playing around in the kitchen, here's my soaked Dutch Baby Pancake recipe (cooking time & tips-learned-the-hard-way included). One thing: when I soak the flour, I haven't been able to get the pancakes to have their traditional puffiness. Although they still taste divine and have that nice crispness on the edges, there is not much puff.
Dutch Baby Pancakes
Serves 4-6
- 1 cup spelt or kamut (I'm using kamut this time around)
- 1 cup buttermilk or other cultured dairy
- 4 tablespoons butter, divided
- 4 eggs
- 1/2 teaspoon Celtic sea salt
- 1 teaspoon vanilla extract (or 1/2 vanilla bean)
- 1 cup filtered water
- 1 pinch nutmeg (optional)
- slices of butter (optional garnish)
- lemon slices (optional garnish)
- raw honey, maple syrup, or rapadura (optional garnish)
- 12-24 hours before baking, soak flour and cultured dairy mixed together in a covered container overnight.
- The morning of, place 2 tablespoons butter in 2 large cast iron pans or two 9x13 glass pans and place in oven. Set oven to 350ºF.
- Place all ingredients (except garnishes) in a blender and blend 45-60 seconds. Once the oven is at 350º and the butter has completely melted in the pan, remove pans from the oven and pour half the batter in each pan. Return to oven and bake for 20 minutes, or until the sides have curled up and browned and the center is slightly cracked and not liquidy.
- Serve with lemon wedges to squeeze over the pancakes and drizzle honey or maple syrup over it, or sprinkle some rapadura on top.
