baked pancakes
so these are actually called Dutch Babies, apparently, but I'm going to call them baked pancakes. They're SCRUMPTIOUS, healthy (ok, before the syrup that is), and we just had them with fresh strawberries. wow.... very low maintenance breakfast. I stole this from Lindsey at Passionate Homemaking, but instead of just giving you a link I'm basically going to repost her recipe. So, here it is.
This was a traditional family breakfast meal during my childhood, and we loved it! I would love watching through the oven door window as these pancakes would puff up beautifully while baking. Served with a sprinkling of powdered sugar, butter, lemon juice and maple syrup is simply scrumptious. Now we have adapted our family favorite recipe for soaking to include the benefit of breaking down the phytates in the grain to make it more readily digestible for your body. Scrumptious! If desired, you can avoid soaking, and simply beat 1 cup milk (in replacement of the acid medium) with 1 cup sprouted flour after beating the eggs. Both methods work well.
1 cup acid medium - whole milk kefir, yogurt, or combination of water and lemon juice (for dairy intolerant) - I have not tried this with the water method, so you would have to experiment
1 cup whole wheat flour, spelt or kamut (as desired)
4-5 large eggs (free range/pastured is our preference), as desired
1/3 cup coconut oil and butter (any combination)
dash of vanilla extract
Combine acid medium and whole wheat flour. Cover and allow to sit at room temperature for 12-24 hours. When you are ready to serve, heat oven to 425 degrees. Place oil/butter in small chunks in a 15×11 inch glass baking pan. Place pan in oven to melt. Meanwhile, beat eggs in a blender for 1 minute. Add soaked flour mixture and beat again for 1 minute. Add dash of vanilla extract. Pull out the baking pan from oven and rotate around to spread the melted butter/oil around to cover the entire bottom of pan. Slowly pour the pancake batter into the pan. Bake for 20-25 minutes until lightly brown and fluffy. Enjoy!
Yield: 4-6 servings.
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Note - I used 1 cup of regular pasteurized milk + 1 Tbs of lemon juice for the acid medium. Our topping was simply maple syrup and strawberries. Another lady in the comments suggested baking fruit into the pancakes. Add chopped up fruit (like strawberries, or blueberries, or even apples) after you melt the butter, then bake in the oven until the fruit is tender (about 20 minutes for the apples). Then, pour in the batter, and bake for 20-25 minutes.
If anyone makes this 'cause they saw it here, they have to tell me how it went and if they like it :).
This was a traditional family breakfast meal during my childhood, and we loved it! I would love watching through the oven door window as these pancakes would puff up beautifully while baking. Served with a sprinkling of powdered sugar, butter, lemon juice and maple syrup is simply scrumptious. Now we have adapted our family favorite recipe for soaking to include the benefit of breaking down the phytates in the grain to make it more readily digestible for your body. Scrumptious! If desired, you can avoid soaking, and simply beat 1 cup milk (in replacement of the acid medium) with 1 cup sprouted flour after beating the eggs. Both methods work well.
1 cup acid medium - whole milk kefir, yogurt, or combination of water and lemon juice (for dairy intolerant) - I have not tried this with the water method, so you would have to experiment
1 cup whole wheat flour, spelt or kamut (as desired)
4-5 large eggs (free range/pastured is our preference), as desired
1/3 cup coconut oil and butter (any combination)
dash of vanilla extract
Combine acid medium and whole wheat flour. Cover and allow to sit at room temperature for 12-24 hours. When you are ready to serve, heat oven to 425 degrees. Place oil/butter in small chunks in a 15×11 inch glass baking pan. Place pan in oven to melt. Meanwhile, beat eggs in a blender for 1 minute. Add soaked flour mixture and beat again for 1 minute. Add dash of vanilla extract. Pull out the baking pan from oven and rotate around to spread the melted butter/oil around to cover the entire bottom of pan. Slowly pour the pancake batter into the pan. Bake for 20-25 minutes until lightly brown and fluffy. Enjoy!
Yield: 4-6 servings.
<><><>
Note - I used 1 cup of regular pasteurized milk + 1 Tbs of lemon juice for the acid medium. Our topping was simply maple syrup and strawberries. Another lady in the comments suggested baking fruit into the pancakes. Add chopped up fruit (like strawberries, or blueberries, or even apples) after you melt the butter, then bake in the oven until the fruit is tender (about 20 minutes for the apples). Then, pour in the batter, and bake for 20-25 minutes.
If anyone makes this 'cause they saw it here, they have to tell me how it went and if they like it :).