Recipe Description:
I’ve been using the Dutch baby pancake recipe from Nourishing Traditions off and on for years, but there are some gaps in it (like a cook time) that needed to be filled. After some playing around in the kitchen, here’s my soaked Dutch Baby Pancake recipe (cooking time & tips-learned-the-hard-way included). One thing: when I soak the flour, I haven’t been able to get the pancakes to have their traditional puffiness. Although they still taste divine and have that nice crispness on the edges, there is not much puff.
Regarding lack of puff: I have since started adding about 1/2 tsp baking soda dissolved in 1 tsp of hot water and adding it to the end batter right before baking. This seems to help with the puff a lot.
Thanks for the tip! I’ll be sure to try that!