Mother's Day and breakfast just kind of go together. Is that because it was your mom whom always rallied you out of bed and put something in your stomach each morning?
This puffed pancake is SO easy! Even a three-year-old could do it. Except for the oven part. And you may want to supervise the breaking of the eggs.
The center of this pancake is super moist and custard-like, then there's the edges that are light and crispy. Your mom will LOVE it.
Wheat & Berry Puffed Pancake
1 Tbsp butter
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/2 tsp salt
1 cup skim milk
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
3/4 cup berries (frozen are fine)
Powdered sugar for dusting
Preheat oven to 450 degrees. Place butter into a cast iron skillet, then place skillet into heated oven until butter is melted and bubbly. Remove skillet from oven (with a hot pad please) and swirl butter to cover bottom and sides of skillet (1/2 way up is fine).
In a large mixing bowl, combine flours and salt. In a separate bowl whisk together milk, eggs, vanilla and cinnamon. Pour liquid ingredients into dry and use a whisk to combine (careful to not over-mix).
Pour batter into hot buttered skillet. Sprinkle berries into center of the batter and place skillet back into oven for 12-15 minutes, until sides have puffed up and edges appear crispy.
Gently release sides of pancake from skillet and transfer onto a serving dish. Sprinkle with powdered sugar and serve!
Nutrition Info per 1/4 pancake: 200 calories, 7 g fat, 10 g protein (not bad for a pancake!), 24 g carbohydrates, 3 g fiber