Award-winning food journalist and author Maria Speck speaks only of whole grains. They are her passion and one of her favorites is whole grain KAMUT® brand khorasan wheat. Food52 recently featured one of her recipes for a whole grain KAMUT® Wheat Dutch Baby with Strawberries and Thyme. Speck notes “After playing with half a dozen whole-grain flours over the years, a Kamut Dutch baby, with its rich creamy center, emerges a winner.” For more whole grain recipes and inspiration, check out Maria Speck's website, Facebook page, and Instagram account!
A Dutch Baby is an eggy pancake that puffs as it bakes. It has its roots in German cooking and the Pacific Northwest; in the 1940’s, Manca’s Café in Seattle, Washington owned a trademark for the term “Dutch Baby.”
This is the perfect recipe for using a few pantry staples combined with your local farmers’ market finds -fresh strawberries (or other berries), eggs, thyme, honey, and butter. It’s an easy summer brunch dish or served with a scoop of ice cream, an easy dessert.
Note: Speck recommends resting the batter for at least an hour or even overnight.
Preheat oven 425°
KAMUT Wheat Dutch Baby with Strawberries and Thyme
½ Cup + 1 Tbs Whole Grain KAMUT® Wheat Flour
¼ tsp Fine sea salt
1 Cup Whole or low-fat milk
3 Tbs Honey
2 tsp Finely grated lemon zest, plus 1 teaspoon and 1 tablespoon freshly squeezed juice
1 tsp Vanilla extract
4 Large eggs, at room temperature
1 Tbs Unsalted butter, for the pan
Whisk together the flour and salt in a small bowl. Add the milk, honey, zest, and vanilla to a medium bowl and whisk well until the honey is dissolved. In a large bowl, lightly whisk the eggs to blend. Gradually pour in the milk mixture and whisk vigorously to combine - about 1 minute.
Sprinkle the flour mixture across, in a few additions, while gently whisking until smooth; then beat vigorously for about 20 seconds. Cover with plastic wrap or with a plate and set aside for 1 hour. (Or chill overnight; batter may darken.
Remove from the fridge when you preheat the oven). Position a rack in center of oven and place a 10-inch cast-iron skillet on it. Preheat oven to 425° F for about 15 minutes.
Using thick oven mitts, carefully remove the hot skillet. Add the butter and tilt the pan to coat the bottom. Briefly but thoroughly re-combine the batter, whisking vigorously, and pour it into the center of the skillet. Bake until the pancake puffs up all around, turns light golden brown—and its center is just set - about 17 minutes.
While the batter is baking, prepare the berries
1 1/2 Cups Fresh strawberries, sliced in half or quartered if large
2 tsp Honey or to taste
1 tsp +1 Tbs Lemon juice
1 tsp Fresh thyme leaves
Confectioners’ sugar, for garnish
Add the prepared berries to a small bowl, drizzle with the honey and 1 teaspoon of the lemon juice. Stir, and set aside for juices to draw.
Have a serving plate at the ready. Carefully remove the skillet, wearing oven mitts. Use a flat spatula to slide the Dutch Baby onto the plate. Immediately add the berries to the center, drizzle on some or all of the remaining 1 tablespoon lemon juice and garnish with the thyme.
Dust thickly with confectioners’ sugar, cut into wedges and serve at once.