Puffed Whole-Grain Pancake with Lemon Recipe

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Photo by Jennifer McGruther
Puffed pancakes are also known as Dutch babies.
35 min DURATION
25 min COOK TIME
10 min PREP TIME
8 servings SERVINGS

Ingredients

  • 2 tablespoons unsalted butter
  • 6 eggs
  • 3/4 cup whole milk
  • 1/4 cup honey
  • 1/2 cup whole wheat or einkorn flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon finely grated lemon zest
  • 1 lemon, cut into 6 or 8 wedges, to serve

Directions

  • Preheat oven to 425 degrees.
  • Melt butter in a cast-iron skillet over medium heat until frothy; turn off heat.
  • In a mixing bowl or blender, beat together eggs, milk and honey until combined. Beat in flour, salt and lemon zest. Pour batter into buttered skillet.
  • Bake for 25 minutes, until pancake rises and puffs. Remove skillet from oven, cut pancake into wedges and serve with lemon for squeezing.Find more great healthy breakfast recipes in Delicious & Quick Morning Meals.
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Unlike pancakes on a griddle, a puffed pancake requires no painstaking attentiveness. Simply blend the ingredients, pour them in a hot pan, and let the oven finish the work. This pancake puffs to 6 inches or higher in a hot oven, but it deflates rapidly once it’s out of the heat.

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