Ingredients

• 1/2 c Organic Einkorn All-Purpose Flour
• 1/2 c Raw Grass-fed Milk
• 1/2 tbsp whey, buttermilk, lemon juice, or cider vinegar
• 3 Organic Pasture Raised Eggs
• 1 tbsp Raw Honey
• 3 tbsp Raw Unsalted Grass-fed Butter

Instructions

1. Soak the flour for 24 hours – In a mixing bowl, whisk together the einkorn flour and raw milk until smooth. Cover and let it sit on the counter for 24 hours to allow for better digestion and nutrient absorption.
2. Blend & rest the batter (night before) – Once the flour has been fermented, blend in the eggs, honey, vanilla extract (if using), and salt to the bowl of fermented flour. Use a hand blender to blend until the batter is completely smooth. Cover and let the batter rest in the fridge overnight. This resting period helps create a puffier pancake and enhances the flavor.
3. Preheat the oven & heat the skillet – The next day, preheat your oven to 425°F (220°C). Place a cast-iron skillet (8-inch) in the oven while it heats.
4. Melt the butter – Once the oven is fully preheated, carefully remove the hot skillet and add the butter. Swirl it around until fully melted, coating the bottom and sides of the pan.
5. Pour & bake – Give the batter a quick whisk to re-incorporate any separation. Quickly pour it into the hot skillet and place it back in the oven. Bake for 18-20 minutes, or until the pancake is golden brown and puffed up around the edges.
6. Serve immediately – Remove from the oven and serve right away while still puffy. Top with butter, raw honey, fresh fruit, or your favorite toppings.

Tips & Notes:

• Resting the batter overnight improves digestion and creates a better texture.
• Using a hand blender ensures a silky smooth batter, leading to a fluffier Dutch baby.
• Serve immediately, as the pancake will begin to deflate after coming out of the oven.
• For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter.

Storage:

Dutch baby pancakes are best enjoyed fresh, but if you have leftovers, store them properly to maintain their texture:

Refrigeration – Allow the pancake to cool completely, then store it in an airtight container in the refrigerator for up to 2 days.

Reheating– Reheat in a 350°F (175°C) oven for 5-7 minutes or in a skillet over low heat until warmed through. Avoid microwaving, as it can make the pancake rubbery.

Freezing – While not ideal, you can freeze leftovers by wrapping them tightly in parchment paper and placing them in a freezer-safe bag. Reheat in the oven directly from frozen for the best texture.