Berry Dutch Pancake [Recipe]

I am always looking for healthy breakfast recipes that are easy to make and can be adapted to whatever you have on hand. In my kitchen, that usually means making a recipe "healthier" by substituting ingredients for healthier ones (all purpose bleached flour for stone-ground whole wheat flour or organic buckwheat flour, reducing sugar if possible, substituting apple sauce or banana for some of the oil, etc.). You can also make too many healthy substitutions and end up with something that no one wants to eat again. Don't go too far!

The Berry Dutch Pancake recipe has become my go to Sunday morning breakfast recipe. I have been playing around with some of the ingredients. I love the versatility of this recipe based on what I have available in the fridge and the pantry.

Notes: I have been making 2 servings (half of the recipe) in an 8" Lodge cast iron pan for two adults and one toddler. I have reduced sugar from 1/4 cup to 1/8 cup. Substituting the all purpose flour for buckwheat flour was not preferred by my family.

Berry Dutch Pancake

Yield: 4 servings
Bake time: 18-20 minutes

Ingredients
4 eggs
1 cup whole milk
1 cup all-purpose flour (can sub 1/2 cup whole wheat flour, 1/2 cup all purpose flour)
1/8 cup sugar
1 tsp vanilla extract (optional)
2 tsp cinnamon, ground (optional)
1/4 tsp salt
1 tbsp butter, unsalted
1 cup of berries (can be any berries or a mix)

Other Additions (some or all)
Spices (1 tsp nutmeg, allspice, or ginger, 1/2 tsp cloves, all or some)
Hemp protein powder (1 tbsp)
Nutritional yeast (1 tbsp)
Flax meal (1 tbsp)

Directions

1. Preheat oven to 400 degrees.
2. Heat a cast iron pan (or oven proof pan) over high heat. 
3. Blend together eggs, milk, flour, sugar, vanilla extract, cinnamon, salt and other additions in a blender (can also use a hand mixer).
4. Pour batter into pre-heated cast iron pan and sprinkle berries on top.
5. Bake for about 18-20 minutes until puffed and top is set.
6. Remove pancake from pan and serve. Can top with confectioner's sugar and/or maple syrup.
   
   Note: the first time I made this recipe, I left the pancake in the cast iron pan, which continued to cook the bottom since cast iron takes a while to cool. The bottom ended up being burned, so next time, I removed the pancake from the cast iron pan right after taking it out of the oven.

Recipe sourced and adapted from Martha Stewart.
  

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