One of the members of our breakfast rotation is a Dutch baby pancake, that is, one big pancake baked in a cast iron skillet instead of many small pancakes fried on the griddle. This recipe is not my own, but one of the awesome breakfast recipes from Nourished Kitchen, and fabulous website dedicated to nourishing and traditional foods and how to get them back in your home.
As a time saver, I chopped the apples the night before and put them in the cast iron skillet with butter. Apples are naturally sweet, very inexpensive, and easy to keep on hand for long periods of time if you can store them in a cool place.
When I returned from yoga this morning, I turned on the pan, mixed the batter, and assembled this sweet, savory and beautiful creation in less than 10 minutes, baking it for about 30 and eating it covered in melted butter and honey.
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