If you've been reading my blog for a while, you might already know that I am big on breakfasts. Bacon is a close friend of mine. Muffins and I are tight. Waffles practically stood up for me in my wedding. You get the idea. I just love breakfast foods!
So, one of the breakfast foods that I think everyone should make at least once in their life is a good Dutch baby. And I'm not just saying that because I'm half Dutch. They are simple, gorgeous, and delicious. Everything I adore in a breakfast food!
Now, you'll need a pan that's oven-safe, and while I usually don't encourage specific cookware, I will tell you that I have made Dutch babies in many types of pan, and a cast iron skillet is unmatched in its success with this recipe. It's not essential, but if you have one, that's the pan that you want to use.
So, heat your oven to 400 degrees, and grab out your pan and your blender.
Yes, your blender.
Crack 2 eggs into the blender and give them a good 10 second blend to whip them up.
Add in 1/3 cup milk, 1 tablespoon of honey, 1 teaspoon ground cardamom, 1/3 cup flour, and a pinch of salt.
Blend it all until the mixture is smooth.
Melt 2 tablespoons of butter in your skillet, and swirl it so that it spreads around the whole pan.
Pour the batter into the pan on top of the butter, then pop it into the oven for about 18 minutes, until it's all set and the edges, which might start to curl up, are nicely browned.
Lift or slide it onto a platter or cutting board, then sprinkle it with powdered sugar and slice and serve.
At my house, we enjoy our Dutch babies with fruit on the side, and occasionally some bacon or sausage as well. And if I fix myself a cup of chai on the side, I'm just about in heaven. And that, my friends...that's what breakfasts should be all about.
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