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.
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Butternut Squash Bread with Candied Ginger

 
 

It’s hard to believe the holiday season is already upon us! This week’s recipes are ones that I hope can help you take time to pause and reflect on the simple things- a candlelit dinner with those you love or a quiet breakfast with a warm cuppa. This squash bread is moist and well-spiced. The flavor of the butternut itself is quite mild but lends an earthy backbone to this bake. I’ll be making it the day of Thanksgiving so we have a treat for the next morning.

Butternut Squash Bread with Candied Ginger

1 cup cooked and mashed butternut squash (I simply roasted mine and scooped it out of the skin- the rest went into this soup)
2 eggs, lightly beaten
1/2 cup non-gmo canola oil
1/4 cup water
1 cup sugar
1/2 cup brown sugar
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons candied ginger cut into small bits

1. Preheat the oven to 350°.
2. In a medium bowl, combine dry ingredients: sugar, brown sugar, flour, baking soda, spices, and ginger. Whisk to mix well.
3. In a large bowl, combine wet ingredients: squash, eggs, oil, water. Whisk to mix well.
4. Fold the dry ingredients into the bowl of wet ingredients until well incorporated. Pour into a loaf pan. Bake for 50-60 minutes, until a toothpick inserted into the center of the loaf comes out clean.
5. Allow the loaf to cool for 15 minutes before removing from the pan.