Einkorn Puff Pancake

Fluffy, sweet, and simple Einkorn puff pancakes. A recipe your entire family will love.

Course Breakfast

Cuisine American

Keyword einkorn dutch baby, einkorn puff pancake, German pancake

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 458kcal

Author Lisa Bass

Ingredients

6 large eggs
1 cup milk
2 tablespoons honey or sugar
1/4 teaspoon salt
1 stick butter melted
1 teaspoon vanilla
1 1/2 cups einkorn

Berry Syrup (optional)

12 ounces frozen strawberries
12 ounces frozen berries
1/4 cup honey

Instructions

Preheat oven to 425 degrees.

Place 12″ cast iron skillets into the oven and allow to preheat while you make the batter.

Melt butter and allow to cool for a few minutes.

Mix together eggs, milk, honey, salt, butter, vanilla, and einkorn flour.

Blend until completely combined.

Pull the cast iron skillets out of the oven and add a few pats of butter, spreading around the pan.

Distribute the puff pancake batter into the skillets evenly.

Place in oven and bake for 20 minutes or until puffy and starting to turn golden around the edges.

Slice and serve.
Berry Syrup InstructionsAdd frozen berries to medium sauce pan with lid on and cook over medium heat, to release the liquid.
Cook about 10 minutes. Remove the lid and cook an additional 10 minutes to reduce the liquid.
Add honey.

Notes

When adding the ingredients to the blender, I like to add the eggs first, and the melted butter last. This will help prevent curdling if the butter is too hot when it goes into the blender.

Make sure your skillets are nice and hot before adding the batter. This allows the pancakes to cook well and gives them a nice crust.

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