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RECIPE: BUTTERMILK-SOAKED BAKED DUTCH-STYLE PANCAKES

Recipe: Buttermilk-Soaked Baked Dutch-Style Pancakes


Rated 5.0 stars by 1 users

By soaking the flour the night before, this recipe lets you get a healthy head start on your morning routine. Baked into two large pancakes instead of fried, these pancakes also lend a new twist to a breakfast classic.


20 minutes

160 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Buttermilk Starter

Other Buttermilk Starter

Buttermilk Starter

$12.99

This heirloom culture makes batch after batch of traditional cultured buttermilk right on your countertop, easy as pouring milk in a jar. Bake with your buttermilk or add it to cream to make cultured butter.


Grey Celtic Sea Salt






Ingredients:

  • 1 cup whole wheat flour
  • 1 cup buttermilk
  • 4 large eggs
  • 2 tsp. vanilla extract
  • 1 cup filtered water
  • 1/2 tsp. sea salt
  • 5 Tbsp. butter
  • 1 tsp. cinnamon

Instructions:

  1. In a large, non-metal bowl, mix flour and buttermilk. Cover and soak flour 12-24 hours.
  2. Preheat oven to 400°F.
  3. Place eggs in food processor and process for several minutes. Once eggs are well beaten, mix in the soaked flour mixture, vanilla, water and salt, pulsing after each addition.
  4. Melt half the butter in a large skillet. Place the skillet into the preheated oven. When the butter has just melted and begun to sizzle, pour half the batter into the hot buttered pan.
  5. Bake until pancake is puffed and browned. Remove finished pancake and repeat with the remaining batter.
  6. Cut into portions and serve with butter and honey.