Fresh Milled Flour Dutch Baby Pancake
A light, custardy fresh milled flour Dutch baby pancake that puffs beautifully in the oven. An easy, protein-packed breakfast with simple ingredients.
Servings 4
Equipment
- Grain mill
- Kitchen scale
- Food processor, blender, or bowl/whisk
- 10" skillet or oven-safe pan
Ingredients
- 3 large eggs or 4 small, room temperature
- 84 g soft white wheat berries
- ¾ cup whole milk room temperature
- 2 tbsp sugar
- ½ tsp salt
- Pinch of nutmeg
Instructions
- Weigh out 84 grams of soft white wheat berries and mill on the lowest setting (makes about 3/4 cup).
- In a food processor, blender, or bowl, combine the fresh-milled flour, eggs, milk, sugar, salt, and pinch of nutmeg. Blend or whisk until smooth, about 30 seconds. Let the batter rest for 10 minutes (don’t skip this).
- Preheat the oven to 400°F. Place a 10-inch skillet or oven-safe pan inside the oven while it heats, about 5 minutes.
- Carefully remove the hot pan and add 2 tablespoons butter, swirling to coat as it melts.
- Pour the batter into the hot pan and immediately return it to the preheated oven.
- Bake for 15 minutes, until puffed and deeply golden around the edges.
- Remove from the oven and serve right away—the Dutch baby will naturally deflate as it cools.
Storage
- Leftovers can be stored in the fridge for 3-5 days and reheated gently in the oven or skillet, though the texture will be softer.
Notes
- Preheat the pan: A hot skillet is key for a good rise.
- Blend or whisk well: A smooth batter helps the Dutch baby puff evenly.
- Let the batter rest: Let the batter sit for about 10 minutes before baking. This gives the fresh-milled flour time to absorb the liquid and slightly thicken.
- Use room temperature milk and eggs: Helps the Dutch baby puff more quickly and evenly.
- Don’t open the oven early: Steam is what creates the rise.