Fresh Milled Dutch Baby Pancake

Paradise Acres Homestead

Prep Time 20

Cook Time 20

Total Time 40

Servings 4 people

120 g soft white wheat 1 cup
160 g milk 2/3 cup
5 eggs
2 tsp vanilla extract
1/2 tsp salt
56 g butter 4tbsp Note, this will be melted in the pan, not mixed with the batter.

Place cast iron pan in the oven and preheat oven to 450°. Your pan must be hot for the Dutch Baby to puff properly.
Next mill your flour. I prefer soft white wheat for a dutch baby.
Combine all the ingredients EXCEPT the butter in a mixing bowl or blender.
Beat well until batter is smooth. If mixing by hand I like using my danish whisk. Make sure to mix well, this will help create the puffy pancake we are wanting.
Let the batter rest while the oven preheats.
When the oven and pan are hot, remove the cast iron and carefully put the butter in the pan. Swirl or rub the butter on the sides and bottom, make sure to grease the sides too. The pan should be hot enough to melt the butter right away.
Pour the well mixed batter into the pan and place it back in the oven as quickly as possible.
Bake for 18-20 minutes undisturbed. DO NOT open the oven door while it is cooking or it will deflate. Bake until the dutch baby pancake is dramatically puffed with tall edges and a beautifully golden brown color.
It will deflate some after removing from the oven, so be sure to serve quickly.
Top with real maple syrup or your favorite pancake toppings.

A Dutch Baby is best served warm and fresh, but you can refrigerate leftovers and warm up for later.