Portobello Mushroom Burgers

Apple-Pear Dutch Pancake

 It's Labor Day so I had more time to prepare a breakfast that took more time than the usual cereal or oatmeal with fruit.  The list of ingredients may look daunting, but it really was pretty easy.  Entire prep and cook time was about 45 minutes, so not exactly quick.  I'm hoping that the left-overs will be good for the next couple of days.

Pancake:

1 T. unsalted butter

1/3 c. unbleached flour
1/3 c. whole wheat flour
2 T. chopped walnuts
1/2 c. rolled oats, processed in blender or grinder to coarse flour
1 c. nonfat buttermilk
2 medium eggs
2 medium egg whites
3 T. sugar
¼ t. salt

Fruit Topping:

1/2 T. butter

1 apple, thinly sliced
1 pear, thinly sliced
1/2 c. apple juice
 
Yogurt Topping:

1 c. nonfat plain Greek yogurt

1/4 t. almond extract

Steps: 

1.      Preheat oven to 425.

2.      Put 1 T. butter in glass pie plate or large oven-safe skillet, and place in oven to melt the butter.

3.      In medium mixing bowl, mix flours, oats, and walnuts.

4.      In small mixing bowl, whisk buttermilk, eggs, egg whites, sugar and salt.

5.      Pour wet ingredients into dry and whisk until smooth.

6.      Pour into skillet.

7.      Bake in oven for 18-20 minutes, until browned.

8.      While pancake is baking, make the filling by melting ½ T. butter in medium skillet.

9.      Saute apples and pears in butter until lightly browned.

10.  Add apple juice and continue simmering until liquid is reduced by half or more.

11.  In a small dish, mix yogurt and almond extract.

12.  When the pancake is done, remove from oven and lift pancake onto a large plate.

13.  Pour the apple/pear mixture over the pancake.

14.  Slice into 4 or 6 sections, serve topped with a dollop of almond yogurt.

Nutritional Information: 
4 servings:  378 calories, 10.6 grams fat, 56 grams carbohydrates, 4 grams fiber, 15 grams protein. 
6 servings:  252 calories, 7 grams fat, 37 grams carbohydrates, 2.7 grams fiber, 10 grams protein.