Most days, my breakfast is super simple - a bit of healthy fuel to carry me to lunch. Perhaps it’s a poached egg and some salsa, or some quinoa, or oatmeal and berries. Boring, but part of my practical strategy in the never-ending quest to fit into my jeans.
However, it’s important to have a few recipes in my breakfast arsenal for special occasions, never mind the calorie count. I’ve been tinkering with versions of this dutch baby for a couple of years, and have found it’s the perfect intersection of super easy and wildly impressive. My kind of cooking.
It’s such a snap to make - throw a few ingredients into the blender, pour the batter into a pool of melted butter on a hot skillet, and pop it in the oven for a bit. The sides magically billow into a towering pancake cloud, with a handy center perfect for filling with berries (or cherries or bananas or a drizzle of syrup.)
Don’t you think Fourth of July falling on a Wednesday this year is rather unfortunate? Really, someone should move Independence Day to always be on a Monday or a Friday so we are assured a long weekend. Congress should get on that (because THAT’S what needs fixing in the US at the moment.)
It’s a regular work week for us, and we never quite got around to organizing a BBQ - or wrangling an invite to someone else’s event. Really, what’s the rush? (That will be next on my to-do list).
I do know I’ll be popping one of these dutch babies into the oven, smothering it with strawberries and blueberries, dusting it with powdered sugar, and celebrating with a red, white + blue breakfast.
I think you should do the same.
Things I’m crushing on at the moment:
I’m still binge watching Parts Unknown. Last night we watched the Uruguay and West Virginia episodes. They both now rank among my favorites.
Sunday dinners are a House Morell tradition, so I loved this article from the Washington Post.
In the never-ending flow of articles alleging what the latest research says we should eat and drink in order to live a long and healthy life, I do love this one, which says 4-5 shots of espresso is optimal. Thank you, I’ll have another espresso, please.
Happy Independence Day, All!
Brown Sugar + Nutmeg Dutch Baby Pancake with Fresh Berries
Serves 2-4, depending on the hunger-level of your crew
- 3 eggs
- 2 tablespoons brown sugar
- 1/2 cup flour
- 1/4 cup spelt or whole wheat flour
- 3/4 cup milk
- 1/8 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- Generous pinch of salt
- 4 tablespoons butter
- Mixed berries, as many as you would like
- Powdered sugar, for dusting
Preheat the oven to 425 degrees.
Combine the eggs, flours, milk, brown sugar, nutmeg, vanilla, and salt in a blender. Blend until smooth.
Place the butter in a 10-inch cast iron skillet and place it in the oven until it melts. (You can do this as the oven is preheating.)
As soon as the butter has melted, take it out of the oven and swirl it around to make sure it has covered the entire bottom of the pan. Pour the batter into the center of the skillet and return it to the oven for 15-20 minutes, or until the pancake is puffed and golden brown.
Remove the Dutch Baby Pancake from the oven, cut it into wedges and serve immediately. Top it with heaps of mixed berries and dust it with powdered sugar.