Thursday, April 15, 2010

Super easy, healthy, baked pancake

Passionate Homemaking has given me yet another favorite recipe! I made this for breakfast this morning and everyone liked it! Mark said it reminded him somewhat of a funnel cake :) There is no sweetener in the actual recipe, so you can make as healthy or yummy as you want by topping it with confectioner's sugar and/or maple syrup :) For the girls and I, I just drowned it in coconut oil and a few drops of maple syrup and it was good. But if you want the funnel cake effect, you are going to want to add the confectioner's sugar :) I loved this recipe because it was so easy and took so little time to prepare!

*if you don't want to do the healthy soaking step, it would work fine to just substitute 1 cup of milk for the acid medium after beating the eggs.

1 cup acid medium – whole milk kefir, yogurt, etc
1 cup whole wheat flour, spelt or kamut (as desired)
4-5 large eggs (free range/pastured is our preference), as desired
1/3 cup coconut oil and butter (any combination)
dash of vanilla extract

Combine acid medium and whole wheat flour. Cover and allow to sit at room temperature for 12-24 hours. When you are ready to serve, heat oven to 425 degrees. Place oil/butter in small chunks in a 15×11 inch glass baking pan. Place pan in oven to melt. Meanwhile, beat eggs in a blender for 1 minute. Add soaked flour mixture and beat again for 1 minute. Add dash of vanilla extract. Pull out the baking pan from oven and rotate around to spread the melted butter/oil around to cover the entire bottom of pan. Slowly pour the pancake batter into the pan. Bake for 20-25 minutes until lightly brown and fluffy.

Yield: 4-6 servings.