Dutch Pancakes with Buttery Apples

Believe it or not, this recipe came from a kids and parents Sesame Street cookbook. I adapted it to make it clean and William helped me make it for our breakfast today. It was so delicious! Owen, William and I scraped our plates! Not to mention the fact that it is completely healthy!

Dutch Pancakes with Buttery Apples

2 eggs

1 t olive oil

1/2 cup milk

1/2 cup whole wheat flour

2 T honey

1/4 t salt

1/4 t fresh ground cinnamon

1 T butter

2 large apples, peeled and sliced

honey for drizzling

Preheat oven to 425. Grease 9" pan or dish. Crack eggs into medium bowl. Beat eggs, oil, and milk until smooth. Add flour, sugar, salt, and cinnamon to bowl. Stir until a smooth batter forms and pour batter into greased dish. Bake pancake for 10 minutes, reduce heat to 350, bake until very puffy and lightly browned all over, (5-8 minutes longer).

Meanwhile, heat butter in large skillet. Add apples and saute, stirring often, until apples are tender and lightly browned (about 10 minutes).

To serve, spoon apples over pancake and drizzle honey over the top.

Ginger-Pomegranate Muffins

When I was at the grocery store the other day I stumbled upon the most beautiful pomegranate.. I just had to have it! I had never purchased or prepared one before, so this was an adventure. After googling how exactly one cuts pomegranates, I proceeded to harvest all of those gorgeous, delicious seeds..

The endless possibilities flooded my mind. I decided that I was in the mood for baked goods (as always). I decided to use a ginger muffin recipe I have and add pomegranates to it.. Here's what happened..

Ginger-Pomegranate Muffins

2 cups whole wheat flour

1/3 - 1/2 cups honey

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup minced ginger

Zest of 1 lemon

1-1/4 cup pomegranate seeds

1 cup milk

1 large egg

1/4 cup butter or margarine, melted and cooled

In a bowl, mix flour, sugar, baking powder, and salt. Mix honey, ginger, lemon zest, pomegranate seeds, and combine with milk and margarine.

Mix together with dry ingredients and stir until just incorporated. Spoon batter into 12 (2-1/2 inch wide) or 24 (1-3/4 inch wide) buttered muffin cups, filling each almost to the rim. Bake in a 425 degree oven until lightly browned, about 13 - 16 minutes. Remove muffins from pan at a once. Serve hot or set on a rack and serve warm or cool.