Einkorn Puff Pancake
A fluffy and protein packed breakfast that will keep you and your kiddos satiated until lunch time!
Equipment
- 12" Cast Iron Skillet Can also use a glass 9x13 glass dish
- Blender Can also use a handheld mixer
Ingredients
- 1.5 cups All Purpose Einkorn Flour
- 7 eggs
- 1 cup milk
- 1 tbsp cane sugar
- 1 stick butter, melted (plus a few pats for the pan)
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425 and place your 12 inch cast iron skillet into the oven to preheat
- Melt stick of butter in a saucepan and allow to cool for a few mins while adding other ingredients into the blender
- In a blender- add in milk, eggs, sugar, salt, vanilla, and einkorn flour & blend
- Next add in the butter and blend so that the hot butter doesn't cook the eggs
- Pull the cast iron out of the oven and add a few pats of butter around the pan
- Pour the batter into the skillet evenly & placeback into the oven
- Bake for about 20 minutes or until it is puffy and golden around the edges. Serve by itself or top with one of the choices in the blog post!