This simple “pancake” is often referred to as a “Dutch Baby,” a light a fluffy (almost custard-like) German pancake made with eggs, a light flour, and milk. Dutch Baby pancakes are most commonly made with a light all-purpose flour, but einkorn makes for the perfect nutrition-packed substitute, offering a light texture and sweet taste.
In a large skillet (I use a cast iron skillet), melt the butter over medium heat. Add the apple slices and sprinkle with the cinnamon, ginger, and honey. Gently toss the apples in the spices and honey. Cook for 5 minutes until the apples are slightly soft. Turn off the heat and place the apples and juices on a plate. Set aside.
In a large bowl, whisk together the eggs, milk, and vanilla extract. Add the flour and salt. Whisk the ingredients together for 30 seconds.
Pour the batter into the skillet. Place the apples on top of the batter. Drizzle the "juices" over the top of the apples and batter.
Bake for 12-15 minutes. The pancake will fluff and then collapse shortly after removing it from the oven. This is perfectly normal!
Serve warm with pure maple syrup, and for an extra special treat a sprinkle of organic powdered sugar.