Do you have a favorite breakfast dish you enjoy serving at holiday gatherings? With the 4th of July coming up, I thought I'd share an idea for a family breakfast that I found on one of my favorite websites, The Prepared Pantry Preparedpantry.com).

Dennis Weaver, professional chef and owner of Prepared Pantry, recommends pannekoeken because, like German pancakes, they are easy and scrumptious. Basically, pannekoeken, a Dutch favorite, is much like a German pancake, but with some fun and interesting differences:

•  Pannekoeken forms a big, tall bowl while German pancakes roll and buckle.

•  With a pannekoeken, the fruit goes into the formed bowl after it's baked. With a German pancake, the fruit goes in before it's baked.

•  A pannekoeken is more versatile - often loaded with a savory filling or with meat and potatoes. It's difficult to find a single German pancake recipe that does not include fruit.

•  A pannekoeken is baked in a specialty pan, a pannekoeken pan (commonly known as a Dutch Baby Pan), or a rounded skillet with a nonstick surface. A German pancake is often baked in a rectangular pan.

But here's the surprise: It's the preparation method and the pan that makes the difference, not the batter. Even the ratio of milk and eggs in both recipes is the same.

And here's more good news - your cast iron skillet will work just fine as well! Now here's the Prepared Pantry's 5-Star recipe for the best family breakfast you could want:

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Dutch Pennekoeken

This pannekoeken is designed for an 11 to 12-inch Dutch baby pan or a skillet with rounded sides. This is a five-ingredient five-step recipe that really goes together quickly.

1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk
3/4 cup all-purpose flour

Place the butter in a pannekoeken pan or an ovenproof skillet with rounded sides. Preheat your oven to 425 degrees. Put the rack in the center, not the top, shelf. When you turn the oven on, place the pan with the butter in the oven. When the oven reaches 250 degrees the butter should be melted. Remove the pan from the oven. Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour until nearly smooth. Your batter is now ready. Pour the batter into the pan.

Bake for 15 to 18 minutes or until the top starts to turn golden brown. Serve hot with your favorite syrup.

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