Serving up an einkorn dutch baby with backyard maple syrup. Dutch babies are a cinch to make. Throw everything in a blender, pour into a sizzling pan of butter, bake until golden. Take the base recipe and make it your own with whatever toppings make your heart sing.
This year, we produced maple syrup for the very first time. This experience was a new chance for us to play a bigger role in producing the food we eat. When we began this journey, I always thought the prize was in the fruits of our labor. The sun-ripened tomato, the plumpest shiitake mushroom, the wildflower honey, the golden syrup.
But what I’m beginning to realize is that the real prize is in the experience itself. It’s the wins and the losses. The mistakes and the mud. The bee stings and the sunburns. It’s begrudgingly putting on another pair of pants to keep warm while collecting maple sap after dark. And then realizing how lucky you are to work beneath the stars with the one you love.
And yeah, the maple syrup ain’t bad. Matt’s always been the better breakfast cook between the two of us. But since we now have an abundance of maple syrup, I thought it was time to work on my own breakfast game. Enter the einkorn dutch baby.
Einkorn Dutch Baby
Dutch babies are always a crowd pleaser, and they couldn’t be easier to whip up. Throw everything in a blender, pour it into a sizzling hot pan of butter, bake, and you’re done. Dust a little powdered sugar on there. The kiddos in your life (and the little kid in you) will thank ya.
I’ve been having a moment with einkorn flour, so I wanted to convert my regular dutch baby into an einkorn dutch baby. This one did not disappoint. Einkorn is the most ancient species of wheat, more nutritious than other varieties, and more easily digestible. It’s an excellent swap for plain white flour. For this recipe, I used Jovial Whole Wheat Einkorn Flour. If you want to read me wax poetic over einkorn flour some more, click over here.
Because I have to have salty with my sweet, I served my einkorn dutch baby with thick-cut, nitrate-free, local bacon. Throw a large handful of fresh blueberries on top. Drizzle that plate of goodness with maple syrup. Brew some fresh pour-over coffee. And you’ve just conquered Saturday morning, my friend.
Einkorn Dutch Baby
- 3 eggs
- ½ cup whole grain einkorn flour flour
- ½ cup whole milk
- 1 tablespoon maple syrup
- 1 tablespoon cinnamon
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons butter
- Local maple syrup
- Preheat oven to 425 degrees.
- Combine eggs, flour, milk, maple syrup cinnamon, and vanilla extract in a blender and blend until smooth.
- Place butter in a heavy 10-inch skillet and place it in the oven. As soon as the butter has melted (be careful that it does not burn) add the batter to the pan. Bake for 20–25 minutes, until the dutch baby is puffed and golden.
- Serve with maple syrup and any other toppings you like.
May your dutch babies always be topped with local maple syrup and your journey treasured as much as the destination.