To observe, enjoy and create in everyday life

Saturday Breakfast

In our home, we often like to have a sit down breakfast around the kitchen table on Saturdays. Something beyond the weekday bowl of cereal or yogurt smoothie is preferred by my guys. However, I value two things on a weekend morning that can prevent me from making that nice Saturday breakfast....sleeping in and sipping a cup of coffee in peace.


The solution to allowing myself a slow start to a Saturday AND a nice breakfast as a family is what our boys call "Egg Pancake." Most people would know this recipe as a Dutch Pancake. A wonderful, egg rich, high rise pancake  that can be kept simple or dressed up. It can be baked in a cast iron skillet, a tall sided CorningWare dish, or even a Pyrex baking dish. This recipe can be created as is or it can be doubled to feed a crowd. There is no standing over the stove flipping pancakes or waiting for one waffle to finish so you can pour the next one on. It's a simple measure, blend, pour and bake.



I love the ease and versatility of our family's "Egg Pancake" recipe. When our boys were first learning to cook, this is the recipe I taught each of them. They had mastered the fine art of making a bowl of ramen or mac n cheese on their own and were ready to move on to following a true recipe. Each of our boys now make this on a regular basis, which means an even slower Saturday morning for me!


There are various recipes for Dutch Pancakes online that call for different amounts of eggs, flour or milk. But they all produce essentially the same results. The recipe I follow is one given to me by my friend Josie. Before we had kids, I worked for an after school and evening program for kids. This meant my mornings were pretty free. My friend and co-worker Josie would come over, and we would take my dog for a walk. One morning, we were hungry for breakfast after our walk, and Josie taught me how to make a Dutch Pancake. Our family has been making them regularly ever since.


Some times it puffs higher than other days. It's a bit of a guessing game to see how high it will puff up the sides of the pan. Looks like I wasn't a big winner today. Either way, puffed high or barely rising above the edges, it always tastes delicious!


To finish off your own "Egg Pancake" there are many, many options. My boys' favorite is a splash of lemon juice and a sprinkling of powdered sugar. Syrup, either maple or fruit, is a tasty choice. You can saute some apple slices in butter and cinnamon while your pancake bakes and use those as a topping. Or, you can go the savory route and saute some mushrooms, bacon, and top with a little cheese. It really is up to you, and what you feel like!



"Egg Pancake" 

Ingredients:
1/4 cup butter
5 eggs
1 cup milk
1 cup flour
1 tsp salt
1 tsp vanilla

Directions:
1) Preheat oven to 425 degrees
2) Cut the 1/4 cup of butter into small chunks or slices and place in your chosen baking dish. Place the dish in the oven while it preheats.
3) Crack five eggs into a bowl and blend for one full minute with an immersion blender. Alternately, you can blend the eggs in a blender.
4) Add the remaining ingredients (1 cup milk, 1 cup flour, 1 tsp salt, 1 tsp vanilla extract) into your bowl or blender and blend batter thoroughly.
5) When your oven is preheated, pour the batter at once into your baking dish.
6) Bake for 18 to 20 minutes. Your pancake will be golden brown on top and set in the middle.

I hope your family enjoys this recipe as much as ours has over the years! What is your family's go to weekend breakfast?
  


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