Actually, scratch that. I love food. Pretty much all food in fact. But breakfast foods hold a special place in my heart.
Last winter when I was snowboarding every possible second (and with a small hill that's rarely open, that wasn't as much as I'd like) I got into the habit of making Sunday breakfast. Now I don't mean just bacon and eggs (mind you don't bash bacon and eggs, that's a classic) or oatmeal (refer to previous bracket), but I started experimenting. So I'm here to share with you this Sunday one of my Sunday Breakfasts (which I will happily continue as consistently as I can!)... Dutch Baby Pancake.
Now you've probably seen / had / made this before and might call it something different (Bismarck, German pancake, Dutch puff.... to name a few) but the recipe I followed called this a Dutch Baby Pancake so that's what she's called!
|Dutch Baby, baby!!|
Makes one 10inch skillet which serves two or three (...but I'm pretty sure I could eat the whole thing myself!!)
(Adapted from Camille Styles)
- 3 Large Eggs
- 2/3 cup Almond Milk (you could use regular cow milk... or probably any milk you like, but I like the taste of almond milk!)
- 1 teaspoon Vanilla Extract
- 2 tablespoons Sugar
- 1/2 cup Flour
- 1 tablespoon Butter
- Place skillet onto middle rack of oven and turn on to 450 degrees
- While oven and skillet are preheating, using a wire whisk, whip eggs until frothy and lighter in colour (about 2 minutes)
- Add milk, vanilla and sugar and whisk until blended
- Add flour, whisk until smooth and let rest while oven finished preheating
- When oven is to temperature, carefully remove hot skillet and add butter, swirling to melt and coat pan completely
- Carefully pour batter into melted butter (remember, pan is hot!!) and quickly pop back into the oven
- Set timer for 15 minutes and DON'T open that oven door!!! It needs the eat to stay in the oven to puff up! (I like my pancake a little crispier on top so I usually rotate the pan and give it another two minutes, but its ready when its golden and the center is set!)
- When done, remove skillet from oven, loosen pancake edges with a rubber spatula and carefully slide onto a plate.
- Cut into wedges and serve immediately with your choice of topping (I prefer a fruit compote or jam!)
If you try this recipe or have your own version, please comment! I'd love to hear about your breakfasts!!