Most mornings for breakfast I make a buckwheat crepe and fill it with greek yogurt and berries. The protein-filled buckwheat flour and yogurt keeps me going until lunch, and the berries make it a perfectly well rounded breakfast.
But routine can get boring, and while looking for other ways to use buckwheat, I came across dutch babies: slightly sweet pancakes that are baked in a cast-iron skillet, they puff up in the oven, creating crevices and fluffy air pockets that are made for dousing in syrup.
Before long, I was in the kitchen making my own, and what came out of the oven was the most wonderfully fluffy pancake with slightly crisp edges, that, when drizzled in homemade caramel sauce, was a wonderfully indulgent breakfast, and one that I’ll surely make again.
- 1 tablespoon + 1 teaspoon buckwheat flour
- 1 tablespoon + 2 teaspoons all-purpose flour
- 1/2 tablespoon granulated sugar
- 1/8 teaspoon fine sea salt
- 1/4 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter
- confectioners’ sugar
- homemade salted caramel sauce
- Heat oven to 400 degrees.
- Whisk the flours, sugar, salt, milk and eggs together in a medium bowl.
- Melt butter in a 9-inch cast iron skillet, or any heavy ovenproof skillet. Let it brown. It should have a faintly nutty aroma. Roll the butter around a bit so it goes up the sides.
- Pour in the batter and transfer skillet to the oven. Bake for 15 to 17 minutes, until the pancake browns lightly and rumples.
- Let cool for five minutes and dust with powdered sugar, drizzle with salted caramel sauce and serve immediately.