Remember how we used to share recipes… the hand written kind, on recipe cards or scribbled down on scrap paper filled with abbreviations and fragmented sentences? Over the holidays I was given a recipe jotted down on sticky note paper for Dutch Baby Pancake, a recipe my step mother-in-law makes often for my father-in-law. We talked food as I always tend to do, when we sat around their living room drinking hot chocolate, and she shared with me that this was one of her go-to weeknight dinners, German Pancakes, as she calls them. They can be made in a pinch with little ingredients and effort yet yield comfort beyond their simplicity.
That little piece of paper got tucked into my purse/diaper bag only to be joyfully rediscovered. After recovering this set of simple instructions I set a date to make the Dutch Baby Pancake and my friend Cole offered to photograph. I changed her recipe only slightly, using whole wheat flour, and topping them with winter citrus and maple syrup. They were perfect and I’ll be making them on weeknights just like she does… and maybe weekend brunch too.
Thank you Diane for sharing your recipe with me and for being such a light in our family. And special thanks to Cole Wilson for the beautiful film photography that represents this special recipe so well.
A simple breakfast recipe for Whole Wheat Dutch Baby Pancakes with fruit.
- 1 tablespoon butter
- 1/2 cup milk
- 3 eggs
- 1/2 cup whole wheat pastry flour*
- dash of salt
- Preheat oven to 450 degrees. Melt 1 tablespoon of butter in a cast iron pan (I did this by placing the pan in the oven while it preheats). Mix all ingredients together in a mixing bowl until frothy. Do not over beat. Pour batter into the pan and cook for 17 minutes.
- Slice and serve with fruit and maple syrup.
You can use a mixture of oat flour and whole wheat pastry flour or use all whole wheat. I find that whole wheat pastry flour is much less dry that whole wheat.