Whole Wheat Dutch Baby

A Dutch Baby is a fantastic weekend treat in our house. It’s quite simple to make but requires a bit of patience while it cooks. For those of you who are new to Dutch Babies, these popovers have their roots in German cuisine and are much like a heartier baked pancake. Their high egg content makes them quite filling and high in protein. Traditionally made with sugar, these can also be prepared as a savory breakfast. Leave out the sugar and other sweet ingredients and serve it with bacon, cheddar, and tomato jam (just a suggestion 😉). One Dutch Baby serves two for a lighter breakfast or one for a stick-to-your-ribs breakfast. It can easily be doubled.

This recipe is inspired by my friends at Jubilee Farm who are growing and milling their own whole wheat as part of their CSA. Fresh whole wheat flour has a distinct nuttiness and richness that simply cannot be beat. If you can get your hands on some I highly recommend it for its higher nutritional value and superior flavor.

Whole Wheat Dutch Baby

2 eggs
1/2 cup milk
1/4 all purpose flour
1/4 whole wheat flour
2 tsp sugar
1 tsp vanilla
1 tsp cinnamon
1 pinch salt
1 Tbsp butter
Toppings of choice for serving

  1. Place a cast iron skillet or Dutch oven on the center rack of your oven. Preheat the oven to 450°, allowing the pan to heat at the same time.
  2. Meanwhile, combine all ingredients except butter in a medium bowl and whisk until smooth.
  3. When the oven has reached its temperature, add the butter to the pan. As soon as it has melted, carefully tilt the pan to coat it with the butter and quickly pour in the batter. Bake for 12-14 minutes until the Dutch Baby has puffed up and is golden on top. Serve with your favorite toppings like fresh fruit, maple syrup, and/or a dollop of yogurt. Serves two.

Parsnip Muffins with Thyme and Caraway

A quick fix to get your veggies for breakfast? Sign me up! These muffins are a delightful way to start your day… Or to enjoy as a midday snack! Light and fluffy, the parsnips and caraway lend an earthiness to these muffins, while the thyme keeps them bright and cheery. If you’re not a caraway fan, some ground fennel seed makes a nice substitute- or just leave them out. Serve them with some cream cheese or butter.

Parsnip Muffins with Thyme and Caraway

2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground caraway
2 tablespoons fresh thyme leaves removed from stems or 1 tablespoon dried thyme
1/2 teaspoon kosher salt
3 large eggs
3/4 cup whole milk yogurt
1/4 cup canola or sunflower oil
1 cup sugar
3 medium parsnips, grated in a food processor (about 2 cups)

1. Preheat oven to 375°. Line a muffin tin with paper liners or spray with cooking oil.
2. In a mixing bowl, combine flour, baking powder, baking soda, caraway, thyme, and salt and whisk well.
3. In another mixing bowl, whisk eggs, yogurt, canola oil, and sugar until well combined.
4. Add parsnips and dry ingredients to the wet ingredients and mix well.
5. Ladle batter evenly into muffin tins. Bake for 25 minutes or until a toothpick comes out clean when poked in the center (always test a few muffins to be sure they have all cooked through).