Coconut Oil Pannekoeken

I saw a post from a fellow food blogger this morning, stating: "I believe there are omelet people and pancake people. Discuss." Agreed. I am an omelet person who lives with three pancake people. But since my three pancake people don't like my pancakes, I make Dutch Pannekoeken.

Click to read how I re-discovered this childhood favorite during a cookbook review for Shauna Sever's Pure Vanilla.

I decided to give favorite recipe a try without using butter in the batter. No particular reason...just because...I thought it would be an interesting variation. And I love the way it smells.

1-1/3 C milk

6 eggs
2 T coconut oil, melted
1/2 t ground cardamom
1/2 t baking powder
1-1/3 C white whole wheat flour

Preheat the oven to 425 degrees. Butter two baking dishes and set aside. In a large mixing bowl, whisk together the milk, eggs, melted coconut oil, and ground cardamom. Blend in the flour and baking powder. Whisk for a full minute.

Pour the batter into your prepared dish and bake until the Pannekoeken is puffed and golden, approximately 30 to 35 minutes.

So, I served the three pancake people the Pannekoeken and whipped up a dish of wilted arugula and eggs simmered in tomato sauce for myself.

What do you think? Are you an omelet person or a pancake person?

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