A Favorite Breakfast Treat

Today we had a rare occasion where the whole family was awake at the same time and able to eat breakfast together (my husband has been working the graveyard shift). Dutch Baby Pancakes are a great way to spend Sunday mornings together, as they require everyone to linger around the table a bit longer than usual, waiting for the next pancake to emerge, piping hot, from the oven.

I have revamped the original recipe to include whole grains and a bit less fat. Please note, though...I have experimented with this a number of ways; any more whole wheat flour and it won't climb the pan. If you don't have a well seasoned or nonstick pan, you'll need up to three tablespoons butter to avoid sticking.


Dutch Baby Pancake

1 tbsp butter
3 large eggs
3/4 cup milk (any fat percentage works fine)
1/4 cup whole wheat PASTRY flour
1/4 cup all purpose flour
1 tbsp sugar
pinch salt

Preheat oven to 425 degrees.

Melt butter in a 10" ovenproof skillet. Swirl to coat, then set aside.

In a blender, whirl eggs until light and pale. Add remaining ingredients, mixing well. Pour into pan. Place in oven and bake about 15-17 minutes, until puffed and lightly browned. Serve immediately (or it will fall as it sits).

Squeeze fresh lemon juice over each triangle and sprinkle with powdered sugar. Pop another pancake into the oven to bake as you enjoy the first!