Puff Pancakes
We use to call these Pioneer Pancakes. Some people call them puff pancakes, German Pancakes, Dutch Babies etc. Whatever you call them, they're delicious. Growing up we made them with refined white flour, but here's a healthier whole grain version. You can also make them gluten free, depending on your choice of flour.
6 Eggs, Preferably Pastured, Organic
1 Cup Raw, Organic Milk
1 Cup Whole Grain Flour of choice
4 Tbsp. Butter, Preferably Cultured, Organic
Dice up butter and place it in a 9x13 pan.
Place pan in the oven and turn on to 400.
Mix eggs, milk and flour together with hand beaters.
As soon as the butter is melted, remove the pan from oven and pour in batter.
Return to oven and cook for 25 minutes.
TIPS
Experiment with different flours to find your preference. I used a mix of buckwheat, oat and brown rice flours.
For an even healthier and more easily digested version, soak flour overnight in 1 cup buttermilk in place of milk.
It is fun to do this in ramekins for a special occasion. Place butter in ramekin. These were larger than a typical ramekin. I used about a teaspoon of butter.
They will cook faster in individual ramekins. About 15 minutes, depending on the size of ramekin.
If you do it in a ramekin, only fill about 1/3 full, or they won't puff properly. I filled these ramekins a bit too full so I could use all the batter; I should have resisted.
Whole grain oven pancakes, will be slightly more dense, but also more filling, healthy and satisfying.