A while back I posted that I was trying to get away from my kids eating cereal every day for breakfast. While I choose healthier cereal options, I wanted to try some new things to get away from that box! So, here is one of our newest, easiest breakfast options. I came across this dutch pancake when I was going through my cookbooks. I found a Sesame Street cookbook that I had received from WIC last year. It actually has some really good recipes in it! I changed the recipe up a bit to avoid bad oils, low fat milk and white flour. It turned out really well and the boys loved it! The boys even helped me mix it up and enjoyed watching it puff up in the oven.

 
 

Dutch Pancake with Sauteed Cinnamon Apples

2 eggs
1 tablespoon butter, melted and cooled
1/2 cup whole milk
1/2 cup whole wheat flour*
2 tablespoons of sugar (I used sucanat, and did a scant 2 TBS)
1/2 tsp cinnamon
1/4 tsp salt
1 tablespoon butter
2 large apples, peeled and sliced

Preheat oven to 425 degrees. Grease an 8 or 9 in cake pan (I used 8 inch). Mix together eggs, melted butter and milk. Add flour, sugar, cinnamon and salt. Stir until smooth. Pour batter into cake pan. Bake the pancake for 10 minutes and then reduce the heat to 350. Bake another 5-8 minutes. I actually baked mine another 10 minutes. The smaller pan and whole wheat is more than likely what caused it to need extra time baking. I took it out and tested it with a knife to make sure it was cooked through! While the pancake is baking, add butter to a large skillet. Add apples and cinnamon (I didn’t measure, just sprinkled) to pan and stir. Cook until apples are lightly browned, about 10 minutes. Slice pancake like a pie and serve apples on top! Easy and delicious!

*Here’s a tip that I’ve probably said before but I always sift my whole wheat flour before measuring. WW flour is heavier than white flour so I whisk it in the bag before measuring it. It seems to help make things come out better. In the past I’ve used King Arthur White Whole Wheat but I recently have been using Hodgson Mill because it’s GMO free. It’s heavier than the white wheat but it’s working!

Advertisements