Is it really June already? My, how time flies.
We spent the last week enjoying an extended visit from my family. That’s what happens when you have a baby. Parents and siblings roll into town to meet the new family member. For the entire week, we lived in luxury while my parents and grandmother spoiled us by doing chores, cooking meals, and helping to entertain the baby. Now that everyone is gone, we’re back to a normal routine.
This morning, we decided to start the day with a nice breakfast.
Up until a few years ago, I consistently broke the cardinal rule of breakfast. That is, I never ate it. When I did, it was usually a sad affair, like a lone bagel smeared with butter. Then I married a man who loves to cook and enjoy a hearty morning meal. Since then, our mornings have often involved lovely things like omelets, waffles, quiches, and the breakfast of choice today, Dutch Babies.
What is a Dutch Baby, you ask?
A Dutch Baby is a German breakfast pancake. I had never heard of the dish until recently introduced to it by my good friend, Scott (thanks, Scott, for enlightening me…I owe you a nice breakfast). It is made of eggs, milk and flour, and generally topped with powdered sugar or syrup. The batter is whipped, poured into a skillet, and baked into a large puffed, crisp pancake. Simple and delicious, a Dutch Baby is a perfect breakfast treat.
From Joy the Baker
3 large eggs, room temperature
2/3 cup whole milk, room temperature
2/3 cup flour
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 stick butter, cut into pieces
Put skillet on middle of rack of oven and preheat oven to 450 degrees. Beat eggs with an electric mixer at high speed until pale and frothy. Add milk, flour, vanilla, cinnamon, nutmeg and salt, and beat until smooth, about 1 minute more. Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, about 18-20 minutes. Cut into slices, and serve immediately.