Tuesday, April 16, 2019

Einkorn German Pancake with Lemon Syrup

German Pancakes also known as Dutch Babies are on the top of my "favorites" list. They are one of the quickest,  prettiest and yummiest breakfast meals you can make. For this recipe, I used all-purpose Einkorn Flour instead of wheat  flour and they turned out just delicious. Buttery, crispy bottom, creamy, fluffy center, topped with lemon syrup, berries and powdered sugar...mmm so good.
I love the rich yellow color of the Einkorn flour (the color of a wonderful grain loaded with extra nutrition and protein), and it looks so pretty with all of the berries, doesn't it?  The syrup is a thin buttery complement to this pancake, and perfect with the addition of fruit and a dusting of powdered sugar.

Begin by starting the syrup, and it can be simmering while you make the pancake.

For the Lemon Syrup
1/2 cup water
Juice from a large fresh lemon
1/2 cup organic cane sugar
1 lemon thinly sliced
4-5 drops lemon essential oil or 1 tsp of grated lemon rind
3 Tablespoons butter

  1. Place all ingredients, except the butter, including lemon slices, into a small sauce pan.
  2. Bring ingredients to boil.
  3. Simmer 5 minutes.
  4. Add butter and simmer 2 minutes more.
  5. Remove lemons and use for garnish.
  6. Pour syrup into a small pitcher and drizzle over pancakes

For the Einkorn German Pancake

4 tablespoons unsalted butter
3 large eggs, room temperature
1/2 cup milk, room temperature
1/2 cup all-purpose Einkorn Flour
1/2 teaspoon fine sea salt
Berries or fruit
Lemon Syrup
Powdered Sugar for dusting

  1. Preheat oven to 450°F. (The high temperature oven is important to get the pancake to rise and puff nicely).
  2. Put butter in a 10 inch cast iron skillet, and place in the oven to melt. (Remove from the oven once the butter is melted, before it becomes brown)
  3. While the butter is melting, add the eggs, milk, flour,  and salt to a blender,  food processor or mixing bowl, (I like how easy a blender works for this.)
  4. Blend or mix until the batter is smooth.
  5. Remove the hot skillet from the oven and place onto the stove top.
  6. Swirl the butter over the skillet, spreading the butter evenly over the bottom of entire pan.
  7. Pour the batter into the skillet and place the skillet back into the oven.
  8. Bake for 15 to 18 minutes until it has puffed and the edges are golden.
  9. Serve warm, with berries, lemon syrup and a dusting of powdered sugar. 
Makes 4 Servings

Once the pancake is removed from the oven,

add fruit

drizzle with lemon syrup.

and dust with powdered Sugar.

Serve and Enjoy!!!

1 comment: