Buckwheat Dutch Baby with White Chocolate, Blueberries and Hazelnuts

by meike peters


I ate my first Dutch Baby in Marta Greber’s kitchen, the cook and baker behind the beautiful blog What Should I Eat For Breakfast Today?We met last October for one of my meet in your kitchen features, I was curious about this woman who is known to be so passionate about the first meal of the day. When Marta told me that she’d like to make a Dutch Baby for me I had to ask her for further information, unfortunately I had no idea what to expect on my plate.

To clear the picture for everyone else who feels as clueless as I did then: a Dutch Baby is a pancake baked in the oven in a heavy cast iron skillet. It rises a bit like a soufflé with a buttery crust on the outside. It’s a very simple yet very delicious way to start the day! Marta mastered this dish to perfection, you can find her recipe here in the kitchen feature with her. I didn’t want to change her basic formula too much. There are variations on this dish with a thiner result but I particularly liked the richness she created. Her recipe uses more flour than the ones that end up with a paper thin bottom, her Dutch Baby is a proper breakfast and not an airy dessert. I wanted to keep that but there is always room to evolve a recipe, to change it in order to give it a new direction. My new direction is called buckwheat!


Inspired by my hazelnut cake made with this tasty flour which found its way onto the blog only a few weeks before I met Marta, I have been wanting to combine these two creations for months: a hearty buckwheat Dutch Baby refined with cinnamon to underline its nutty flavour. The right cast iron skillet was missing in my kitchen which isn’t obligatory for this recipe but I’ve been longing for this heavy pan from Tennessee for years and I didn’t want to start this project without this exact kitchen tool (I know, I sound a bit like a child). Thanks to our family, to lovely Ana and Chris in Florida, my cooking equipment has a few new additions: not only one skillet but three plus a casserole dish, it felt like Christmas when the box arrived. My first Dutch Baby is dedicated to these two wonderful people on the other side of the Atlantic, thank you so much for this kitchen gift!

When I finally got started, it took three attempts to learn that you can’t expect the same results from buckwheat batter compared to the ones made with lighter wheat or white spelt, it’s just not as airy. Buckwheat is simply too heavy to let the pancake rise and bubble like a perfect soufflé, as long as you’re not after after a crêpe-thin Dutch Baby which I wasn’t. I wanted Marta’s thick German pancake texture combined with the buckwheat’s distinct taste. So, using only buckwheat was out of the question, it’s impossible. For my first batch I used more or less Marta’s recipe replacing half the flour with buckwheat. It created a pancake with a certain density that I wanted to lighten up a little. The second batch made with 1/3 less buckwheat flour tasted perfect but I still wanted a different texture and look. The third and final recipe is made with an additional egg and the same amount of the two different flours, and this time I was finally happy. Don’t expect a feather-light soufflé but a cosy, nutty, cinnamony warm breakfast treat, slightly cakey, with sweet and creamy white chocolate melted on top. The addition of chopped hazelnuts and fresh blueberries made this comforting morning treat complete!

So where does the name come from? It’s another one of these sweet fairy tales. The dish is derived from the German pancake, the word Dutch is a corruption of the word Deutsch, meaning German. A restaurant owner called Victor Manca is supposed to be the person who made the first Dutch Baby in the early 1900 in Seattle, Washington. At least he owned the trade mark. Legend has it that one of his daughters chose the name, referring to the German-American immigrants, the Pennsylvania-Dutch.


Buckwheat Dutch Baby with White Chocolate, Blueberries and Hazelnuts

For a 25cm / 10″ cast iron skillet or heavy baking dish you need

butter 80g / 2 3/4 ounces, to bake the pancake
plain flour 60g / 2 ounces
buckwheat flour 60g / 2 ounces
sugar 2 tablespoons
salt 1/2 teaspoon
ground cinnamon 1 teaspoon
organic eggs 3
milk 125ml / 4 1/2 ounces
quality white chocolate, grated, 60g / 2 ounces, for the topping
blueberries 125g / 4 1/2 ounces, for the topping
hazelnuts, chopped, 20g / 3/4 ounce, for the topping

Set the oven to 230°C / 450°F (top/ bottom heat).

Place the skillet or baking dish with the butter in the oven. Let the butter melt and sizzle slightly (it should be hot but not brown). Combine the flour, buckwheat, sugar, salt and cinnamon in a bowl, add the milk and eggs and whisk for about a minute until combined. When the butter is melted, gently pour the dough into the middle of the pan and bake in the oven for about 10-12 minutes or until golden.

When the Dutch Baby is done, take the pan out of the oven and carefully pour out the excess butter. Sprinkle the surface with the chocolate immediately. Lay the blueberries and hazelnuts on top and enjoy warm!





Buckwheat Dutch Baby