|Dutch Baby, aka German Pancake|
I LOVE breakfast food, but I never cook it in the mornings. When I first wake up I'm too tired and too hungry to put in any effort beyond pouring milk into a bowl of cereal. Ergo, it's fun every now and then have breakfast for dinner (or as some call it, "brinner.")
If you don't believe that I am truly an avid fan of breakfast, check out my Brunch Pinterest Board. I've pinned 71 recipes so far, and I'm just getting started!
Day 12 of my rotation is great not just because it's delicious, but because most breakfast food is quick and easy to make. It barely takes ten minutes to fry up some pancakes, waffles, french toast, bacon, sausage, or eggs, heat up ready-made biscuits, english muffins, or toast, cook grits, cream of wheat, or oatmeal, cut up some fruit, or make a smoothie.
Of course, you can always get fancy with foods that take longer to make, like cinnamon rolls, scones, fruit tarts, hash browns, breakfast casseroles, breakfast burritos, crepes, cobbler...
Need I continue?
If you need even more inspiration, here's a recipe for Dutch Babies (aka German Pancakes) with blueberry syrup, which was a classic in my family when I was a kid. It takes maybe 15 minutes to make.
Dutch Babies, or German Pancakes
½ cup milk
1/3 cup flour
3 Tb sugar
½ tsp salt
- Preheat oven to 475 degrees
- Combine all ingredients in a blender except butter
- Place 1 Tb butter in each pie pan that you use and place in oven until melted
- Pour batter in pan and bake in oven 10 minutes
- Pour syrup over (see syrup recipe below)
1 lb frozen blueberries
½ cup sugar
2 Tb lemon juice
- Heat all ingredients to boiling in a pan
- Cover with lid and remove from heat, let cool a little
- Liquefy in a blender
- Pour over pancakes