Dutch Baby Pancakes

I decided to give soaking grains a try. I figured I'd start with something simple and easy - dutch baby pancakes. I used the recipe from Passionate Homemaking. It just sounded a little easier to me, being cooked entirely in the oven, than the one in Nourishing Traditions. This was super easy to make and so yummy! I soaked my flour for only about 18 hours because my kitchen was so hot from having a broken a/c. Even soaking 18 hours, they got pretty sour. We had them with strawberry syrup and they were just delicious! All three of us really liked the a lot. They come together so quickly, this is something I can actually make on work days, too. I think these will definitely be a regular breakfast for us. I've got another breakfast or two in the freezer now, too! That's always great!

Dutch Baby/German Pancakes

1 cup acid medium - whole milk kefir, yogurt, or combination of water and lemon juice (for dairy intolerant)
1 cup whole wheat flour, spelt or kamut, as desired
4-5 large eggs, free range/pastured is our preference, as desired (I used 5)
1/3 cup coconut oil and butter, any combination (I used butter
dash of vanilla extract

Combine acid medium and whole wheat flour. Cover and allow to sit at room temperature for 12-24 hours.

When you are ready to serve, heat oven to 425 degrees. Place oil/butter in small chunks in an 8×11 inch glass baking pan. Place pan in oven to melt. Meanwhile, beat eggs in a blender (or food processor) for 1 minute. Add soaked flour mixture and beat (or process) again for 1 minute. Add dash of vanilla extract.

Pull out the baking pan from oven and rotate around to spread the melted butter/oil around to cover the entire bottom of pan. Slowly pour the pancake batter into the pan. Bake for 20-25 minutes until lightly brown and fluffy. Enjoy!

Yield: 4-6 servings.