Dutch Pancake with Sauteed Apples

A while back I posted that I was trying to get away from my kids eating cereal every day for breakfast. While I choose healthier cereal options, I wanted to try some new things to get away from that box! So, here is one of our newest, easiest breakfast options. I came across this dutch pancake when I was going through my cookbooks. I found a Sesame Street cookbook that I had received from WIC last year. It actually has some really good recipes in it! I changed the recipe up a bit to avoid bad oils, low fat milk and white flour. It turned out really well and the boys loved it! The boys even helped me mix it up and enjoyed watching it puff up in the oven.

 

 

Dutch Pancake with Sauteed Cinnamon Apples

2 eggs
1 tablespoon butter, melted and cooled
1/2 cup whole milk
1/2 cup whole wheat flour*
2 tablespoons of sugar (I used sucanat, and did a scant 2 TBS)
1/2 tsp cinnamon
1/4 tsp salt
1 tablespoon butter
2 large apples, peeled and sliced

Preheat oven to 425 degrees. Grease an 8 or 9 in cake pan (I used 8 inch). Mix together eggs, melted butter and milk. Add flour, sugar, cinnamon and salt. Stir until smooth. Pour batter into cake pan. Bake the pancake for 10 minutes and then reduce the heat to 350. Bake another 5-8 minutes. I actually baked mine another 10 minutes. The smaller pan and whole wheat is more than likely what caused it to need extra time baking. I took it out and tested it with a knife to make sure it was cooked through! While the pancake is baking, add butter to a large skillet. Add apples and cinnamon (I didn't measure, just sprinkled) to pan and stir. Cook until apples are lightly browned, about 10 minutes. Slice pancake like a pie and serve apples on top! Easy and delicious!

*Here's a tip that I've probably said before but I always sift my whole wheat flour before measuring. WW flour is heavier than white flour so I whisk it in the bag before measuring it. It seems to help make things come out better. In the past I've used King Arthur White Whole Wheat but I recently have been using Hodgson Mill because it's GMO free. It's heavier than the white wheat but it's working!

Red Russian Kale & Onion Breakfast Casserole

Last week I signed up for Moore Farms and Friends CSA. I love their program because you pay a yearly membership fee and then pay weekly for your produce. So, if you don't want to order (or can't) you don't have to! They send out emails to let you know what will be in your box (barring unexpected events) but the first week I didn't' know because I hadn't started receiving emails (and didn't take the time to check the website). They have a few different things you can choose from. I chose the Farmers Pick box. In it I received radishes, carrots, bok choy, onion, snow peas, and red Russian kale. I had no idea what to do with the bok choy or kale. So, I did some searching and found this great recipe! I had to adapt it to what I had but it came out great! The Hubs and I had it for breakfast. I got Luke to try a bite and am still working on Eli! What a great way to get veggies into your breakfast! Have you tried Kale? Let me know! This was my first time to cook or try it! It was great!



Yummy Kale! By the way, I desperately need a salad spinner!


Here is my adapted recipe:

Red Russian Kale and Onion Breakfast Casserole
(Makes 6 servings)

1 bunch Red Russian Kale, chopped, or use any other variety of kale
1/2 onion, chopped (I used vidalia)
2 cloves garlic, minced
1/2 tsp. olive oil
1 tsp. soy sauce
1 cup grated cheese (I used a blend of medium cheddar and parmesan)
6 eggs, beaten well
1/2 tsp Lowry's Seasoning Salt
pepper
Splash of milk

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. Pile kale leave up and chop length wise and then width. Mine were about 1 inch squares.

Heat olive oil in large pan, add onions and saute a few minutes. Add garlic and kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is wilted and softened.

Put sauteed vegetables into large bowl and add soy sauce, cheese, beaten eggs, splash of milk (2-3 TBS) and seasoning. Stir gently until ingredients are well mixed. Butter dish and pour in egg mixture. (I used a pan that's 11.5 X 7.5 inches but an 8x8 would work, probably would need more bake time to set up) Bake 20-25 minutes until eggs are well set and the top is lightly browned.