Breakfast is not only the most important meal in our house, but it is the most pleasant. No complaints, no food struggles.

One of our favorites and easiest is the "fluffy pancake". Most of you will know it as a "Dutch baby". Where on earth did that name come from?

Anyhow, I've tried several recipes, but this is the best. It rises like magic and has an incredible consistency.

Mommy's Fluffy Pancake

Ingredients:

4 Eggs
2/3 cup milk
2/3 cup flour
1/4 cup sugar [optional]
grated rind from lemon or orange
2 tbs. melted butter

Directions:

Heat oven to 425º

Pour melted butter into a 9" pie plate or skillet, swirl until bottom and sides are coated.

Mix all ingredients in blender until foamy and bubbly, approx. 30 seconds

Pour batter into buttered pie tin

Bake at 425º for first 15 min., then reduce heat to 350º for next 10 min.

Remove from oven, squeeze fresh lemon juice on top and sprinkle with powdered sugar or cinnamon sugar mix. Serve with vanilla yogurt.

Notes:

You can substitute whole wheat flour for all-purpose flour, or use 1/2 of each type.

I don't use the melted butter anymore. I just spray my pan with Spam for baking very generously. However, it is important to "grease" your pan well to ensure the pancake will rise. If it doesn't rise a whole lot, don't worry, it will still be tasty! Finally, I don't think it's terribly important what type of pan you use, whether it's a pie plate, pie tin, iron skillet, etc. I've used a variety from my kitchen. I prefer the pie tin because the finished pancake fits on our service ware and holds fresh berries perfectly.

Enjoy,

F&N