You can call it a lot of things- Dutch baby, an oven pancake, a German pancake. I don't care- it is the simplest breakfast to make for a crowd. The batter puffs into craters and mountains of crisp, buttery peaks, with a doughy, sweet base. I never remember the exact proportions of my mother's recipe, but my guesses always seem to turn out okay. I did this one with 1/2 whole wheat which only makes you feel marginally better about the stick of butter.
Whole Wheat Dutch Oven German Pancake
1 stick butter
1 1/3 cup whole wheat flour
1 1/3 cup all-purpose flour
6 large eggs
2 cups milk
Place stick of butter in large baking dish and stick in the oven while preheating. Preheat oven to 400. Mix all remaining ingredients together until smooth. When oven reaches 400 and butter is sizzling, pour batter into the middle of the pan. Cook until puffy and batter has set, about 15 minutes.
Top with powdered sugar, warm cinnamon apples, whipped cream.