ParentMap and PCC Natural Markets have partnered to produce an exciting web series called Healthy Kids Cook, designed to encourage families to make a healthy habit of cooking fresh food together in the kitchen. In this season’s Healthy Kids Cook, we’re focusing on quick and easy meals that you and your family will love making at home. Each month, Chef Jackie Freeman hosts families in the PCC kitchen to create a quick, filling, fresh and fun recipe featuring seasonal fruits and vegetables.
This month, Chef Jackie invited Sage and her best friend Max to help make sweet and savory Dutch Baby Pancakes. Sage and her family work closely with Seattle Children's, and May is the month when PCC celebrates Families Helping Families, and donates a portion of every PCC Kid Picks purchase to Children's Hospital. These Dutch Baby Pancakes can be easily customized to suit everyone in the family, use nutritious locally grown whole wheat flour and feature several Kid Picks products.
- 2 eggs
- 1/2 cup milk, at room temperature
- 1 tablespoon butter, melted
- 1/2 cup all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- Oil, for pan
Preheat oven to 425° F.
Whisk eggs in a bowl until light and frothy. Stir in milk and butter.
In a separate bowl, combine flour, sugar, lemon zest and salt. Whisk 1/3 of the milk mixture into the flour mixture, until no lumps remain. Slowly whisk in remaining milk mixture.
Lightly oil a 9- or 10-inch ovenproof skillet (cast iron works great) and place in the oven until very hot. Carefully remove the skillet from the oven and pour the batter into the skillet.
Bake until crisp and golden, about 20 minutes. Transfer to a wire rack and let cool 10 minutes. Cut into wedges, and serve (see note).
For a sweet version: Add 1 teaspoon vanilla extract to milk mixture. Serve with apple slices sautéed in butter and brown sugar or dollop with jam and dust with powdered sugar.
For a savory version: Fold in to the batter after whisking in the last of the milk mixture 1/4 cup grated cheese, 1/4 cup chopped ham (optional) and 2 tablespoons chopped chives.
Recipe by Jackie Freeman, PCC Chef
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