I’ve mentioned in the past that my husband is the breakfast-maker in our home, but only on Saturday mornings. He makes up a big batch of pancakes, waffles, or French toast, and we eat them throughout the week. Once we run out, the kids have toast, cereal, or oatmeal. I’m great at making dinners (and even breakfast for dinner!), but hot breakfasts just seem so complicated for a weekday morning, especially since our mornings are filled with homeschooling, therapy sessions, and doctor’s appointments, so A.M. time is at a premium.
One of our favorite breakfast restaurants serves German Pancakes (also called Dutch Babies), and after craving them while pregnant with Junior, I knew I had to find a way to make them at home. I found a recipe and tweaked it a bit to suit our tastes. It’s ridiculously easy, and Tater could literally eat an entire pan on her own. It’s perfect for busy mornings, since prep time is less than 10 minutes, and it can be on the table in less than half hour.
Baked German Pancake (Dutch Baby) adapted from Melissa d’Arabian
serves 2-3 (unless you’re my daughter, in which case it serves 1)
-3 TBS Butter
-3/4 C all-purpose flour
-3/4 C warmed milk (I use coconut milk, and put it in the microwave for 30 seconds)
-4 TBS white sugar
-1 tsp vanilla extract
-1 lemon cut into wedges for serving
-coarse sugar or powdered sugar for serving
-Preheat oven to 400 degrees F.
-In a blender, add eggs, flour, milk, sugar, and vanilla and mix until well combined.
-Place butter in an oven safe 12″ pan (I use a 12″ cast iron skillet) and place in the oven for 3 minutes, or until butter is melted.
-Pour batter into the pan, and bake for about 20 minutes, or until top is slightly browned and pancake is cooked through.
-Remove pancake to a platter and slice into 6 pieces. Sprinkle coarse sugar or powdered sugar over the top and serve with lemon wedges.
Check out my Family Favorite Recipes