German Pancake: Adapted from Macrina Bakery

My family works on eating whole foods, clean eating, real food, or for lack of better words unprocessed foods. I try and make sure that we fill our home with meals that are as minimally processed and close to nature as possible. We choose whole wheat flour over white, natural sweeteners like maple syrup and honey when needed, and we read food labels to make sure there is not artificial dies and preservatives added. Due to this commitment we often adapt recipes to fit into this life style choice. This recipe, from my favorite bakery Macrina, is one of my favorites so we swapped in some whole wheat flour and honey and the results are amazing. The Brothers ate this up and I enjoyed dinner too!

Ingredients

3 eggs

3/4 cup whole milk

3/4 cup whole wheat flour

1 T pure vanilla syrup

2 T honey

1/4 tsp kosher salt

2T butter

Directions

1. Preheat the oven to 400 degree F.

2. In a medium bowl, whisk together the eggs, milk, honey, and vanilla and set aside.

3. In another medium bowl, mix together the flour, sifted, and salt. set aside.

4. Melt the butter in a 9 inch oven safe saute pan, let cool slightly, then whisk it into the wet ingredients. Next, make a well in the dry ingredients and pour all the wet ingredients into the well. Mix the ingredients together until just combined.

5. Next place that butter coated pan back onto medium heat and get the pan warmed up. Pour the batter into the pan and let the pancake brown a bit.

6. Pop the saute pan into the oven and let it bake for 20 minutes. You know it is done when it puffs all the way up and look golden brown.

I like to top with apple sauce for my kids but you can also serve this with saute apples or maple syrup!