Dutch Baby Made With Fresh Milled Flour
The first time I tried this Dutch Baby style pancake made with fresh milled flour, I couldn't believe how delicious it was! Where has this recipe been all my life! If you have never tried this German style pancake, then grab your mill and mixing bowl and get to it! LOL. But, really this FMF "Puff Pancake" is the perfect balance of a pancake and French toast, but it's so much simpler! You just mix up the ingredients and pour the batter into a preheated cast iron skillet, and wait! Those FMF Dutch Baby crispy edges, custardy center, and that warm nutty flavor from the fresh flour just can't be beat!
Equipment
- 1 10 or 12 inch cast iron skillet You may be able to make this in a 8x8 glass or Stainless Steel oven safe skillet (However, I have only tried it in my cast iron skillet.) The 10 inch skillet will make a bit of a thicker Dutch baby than the 12 inch. (Which is pictured here.)
Ingredients
- 1 cup soft wheat Freshly Milled Flour 120g I highly recommend Soft White Wheat for best results
- 2/3 cup whole milk or buttermilk 160g
- 5 eggs If your eggs are super large, then just use 4
- 2 tsp vanilla extract
- 1/2 tsp sea salt
- 4 TBSP butter 56g This will be melted in the pan, not in the batter mix
Instructions
- Firstly, mill the flour. I highly recommend using soft white wheat for this recipe.
- Preheat oven to 450*F with your cast iron pan inside to also preheat. Your pan must be hot for this to work.
- In a mixing bowl, (or a blender) mix eggs, milk (or buttermilk), fresh milled flour, vanilla, and salt.
- Blend or beat batter until the batter is smooth, you don't want any lumps. If there are still lumps, keep beating the batter until it is smooth. You want a bit of air in the mixture.
- Let the batter sit for about 10 minutes or so while the oven and pan preheats.
- Then, when the oven and pan are preheated, carefully pull pan out and place butter in the pan. It should melt right away and it can splatter a bit, so use caution. Make sure the butter coats the bottom, and up the sides of your hot pan.
- Quickly, but carefully pour all the batter into the hot buttered pan and place it back in the hot oven.
- Bake for 18-22 minutes, DO NOT open the oven door while this is cooking, or it will deflate. Bake until the FMF Dutch Baby Pancake is puffed up and golden brown on top.
- Serve while still hot, because it deflates pretty quickly after removing it from the oven. (This is normal.)
- We love to serve this with butter and warm syrup, but I also have some other flavor ideas further up in this blog post.
Video
Notes
*I highly recommend only making these with soft white wheat, or a non gluten forming fresh milled grain. Because you have to mix and beat it so much, you don't want the chance of any gluten formation which will alter the texture and end "puffy" results.
*These fresh milled flour Dutch Baby Pancakes are best served fresh and warm, but if you have any leftover you can cover and store them in the fridge for 2-3 days. Also, for longer storge, you can freeze them after cutting into serving size pieces. However, they won't have the same texture as they do when enjoyed fresh and hot out of the oven.