Breakfast anyone??

I know the norm for most breakfasts is the coffee and donut or muffin combination from a fast food place.  Now, I can't say that has been true with me in a long time.  John and I are usually good about eating breakfast at home except when we're going somewhere and/or we don't have a lot of breakfast foods in the house. 
           I like to eat oatmeal, my husband's nest eggs (that he makes by putting a hole in the toast and pouring egg in the middle), cereal, muffins and a cup coffee (or two).
           I'm willing to try something new for breakfast but end up having the same kind of stuff in my cart every two weeks.
           So, I want to share one recipe that looks quite appetizing and healthy.

German Apple-Pear Puff Pancakes

Source: Hypertension Cookbook for Dummies

Servings: 8

Prep Time: 10 min. Cook time: 18 to 20 min.

Per Serving: CALORIES 201 (from fat 90) FAT 10 g SAT fat 3 g CHOLESTEROL 160 mg

SODIUM 271 mg CARBS 21 g DIETARY FIBER 2 g PROTEIN 8 g POTASSIUM 177 mg

Nonstick cooking spray

1 medium apple, cored and thinly sliced

1 medium ripe pear, cored and thinly sliced

1 tbsp brown sugar

½ tsp cinnamon

½ tsp nutmeg

¾ cup all-purpose flour

¼ cup whole-wheat flour

1 cup lowfat milk

6 eggs or 2 whole eggs and 6 egg whites

¼ cup melted margarine

Maple syrup or light pancake syrup (optional)

Preheat your oven to 400 degrees. Spritz two 12-cup, nonstick muffin tins with cooking spray.

Coat a large nonstick skillet with cooking spray and cook the apple and pear slices until softened, about 4 to 6 minutes. Stir in the brown sugar, cinnamon, and nutmeg and continue to heat until the flavors blend, about 2 more minutes. Remove from heat.

Blend together the flours, milk, eggs, and margarine with an electric blender until smooth.

Pour the mixture from Step 3 into the muffin tins, filling about ¾ of each muffin cup. Bake 15 minutes or until puffy and golden.

Remove the pancakes from the muffin tins while they're still hot. Top with warm apple-pear mixture. Drizzle with maple syrup or light pancake syrup, if desired, and serve immediately.

Note: These light and airy pancakes are a cross between an omelet and a souffle. For a dramatic rise (puff), substitute bread flour for the all-purpose and whole-wheat flour. The more traditional large German pancake is made in a cast-iron skillet.

Tip: This recipe works best with regular margarine or butter, not light margarine, which has a higher moisture content.

Vary It! Substitute fresh or unsweetened frozen peaches for the apples and pears.