A highly treasured gift is a relaxed morning spent lingering in your pajamas, savoring that rare pocket of agenda-free time with loved ones. The mood calls for a breakfast that is homey and fuss-free, but also one that is out of the ordinary, and this dish suits the bill perfectly.

A Dutch baby is so impressive-looking that it seems as if it would take special effort. But it is one of the easiest types of pancake to make. All you do is pour a simple batter into a heated skillet and pop it in the oven where, in 20 minutes, it transforms into a majestically puffed, golden-brown wonder. This version keeps it in the healthful zone with whole-grain flour, low-fat dairy and a strategic touch of butter.

Spoon the warm, maple-glazed apple compote on top, and before you know it you have breakfast for four – leaving you all the more time to sit back, relax and enjoy.

Dutch Baby With Cinnamon Apple Compote

The compote can be made and refrigerated up to three days in advance; warm through before serving.

Makes 4 servings

FOR THE COMPOTE:

1 tablespoon unsalted butter

2 medium Golden Delicious apples (unpeeled), cored, halved and cut into 1/4-inch slices

2 tablespoons raisins, soaked in hot water for 10 minutes, then drained

1/4 cup pure maple syrup

1/2 teaspoon ground cinnamon

Pinch salt

FOR THE PANCAKE:

2/3 cup whole-wheat pastry flour or regular whole-wheat flour

1/3 cup all-purpose flour

1/4 teaspoon salt

1 cup low-fat milk (1 percent)

2 large eggs plus 2 large egg whites

1 tablespoon pure maple syrup

1 teaspoon vanilla extract

1 tablespoon unsalted butter

To make the compote, heat the butter in a large nonstick skillet over medium-high heat.

Add the apples and cook, stirring occasionally, until browned and softened but not mushy, about 8 minutes. Stir in the raisins, maple syrup, cinnamon and salt. Reduce the heat to the lowest possible setting while you make the Dutch baby.

To make the pancake, preheat the oven to 450 degrees.

Whisk together the flours and salt in a medium bowl.

Whisk together the milk, eggs and egg whites, maple syrup and vanilla extract in a separate bowl. Stir this mixture into the flour mixture until barely combined; some lumps in the batter are okay.

Heat the butter in a 10-inch cast-iron skillet or ovenproof nonstick skillet over medium heat. Once the butter is thoroughly melted but not smoking, pour the batter into the skillet, then immediately transfer the skillet to the oven. Bake for 15 to 20 minutes, until golden brown and puffed; do not open the oven during baking.

Slide the pancake onto a cutting board or platter and spoon the warm compote evenly over the top. Cut it into four equal wedges; serve right away.

Ellie Krieger’s most recent cookbook is “Weeknight Wonders: Delicious Healthy Dinners in 30 Minutes or Less.” She blogs at elliekrieger.com.