A breakfast recipe for the lazy or the quarantined. Basic ingredients and a fresh take on pancakes.
½ cup flour
½ cup milk
1 tablespoon sugar
4 tablespoons unsalted butter
Pinch of nutmeg
Pinch of salt
Syrup, preserves, confectioners’ sugar or cinnamon sugar
One Sunday morning, a couple of years ago, I was looking for a breakfast recipe. A meal that is relatively quick and easy to make but also satisfies my urge for a span-new experience. Besides, pajamas were preferable to stay on. Do you know the feeling when you just want to stay in? Or, shall I rephrase, do you remember?
As I was surfing through the internet, I came across a recipe in the NYTimes Cooking section, that instantly stood out by meaning a lot more than a cute name. Dutch baby is personal to me. I have a goddaughter who was born in the Netherlands. That morning, she fed me a fluffy, delicious, mouth-watering pancake breakfast. And she did it quickly!
There are so many options to make this baby just the thing you need. Sweet or savory? You can change the toppings every time! Recently, I have been experimenting with new options. Staying home forced me to open doors to new possibilities…
Years later, my Dutch baby is not a baby anymore 🙂 but the recipe is still a favorite. It has been circulating within the family, bringing delicious meals and good times to all from time to time.
- 3 eggs
- 1/2 cup flour
- 1/2 cup milk
- 1 tablespoon sugar
- 4 tablespoons unsalted butter
- pinch of nutmeg
- pinch of salt
I used only 2 tbsp of butter and was completely happy with the result.
The newly discovered quarantine toppings are freshly squeezed lemon juice with sugar, whipped cream, and ice cream…
1. Preheat oven to 425 degrees.
2. Combine eggs, flour, milk, sugar, salt and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.
4. Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners’ sugar, cinnamon sugar, your favorite yogurt or fresh fruits. Feel free to combine any of these toppings to make your own version!
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They happened on the weekends. We would appear in our dining nook, one by one, a bit late for breakfast and way too early for lunch. Four sisters, growing up in a small village in the countryside of Hungary, in the early 80ies. We had no idea that we were brunching….