My New Favorite Weekend Breakfast
Each Mother’s Day my children have presented me coffee in bed on a tray, accented with some flowers from the yard and a homemade card or two. I love it.
This year, feeling particularly ambitious, they took up the notion to cook me a complete breakfast. By complete, I do mean complete: pancakes, bacon, cereal and coffee. And they brought this to me in bed.
Don’t get me wrong…. I love the idea… I really do.
Keep in mind this operation was headed by an eleven- and eight-year-old sister/brother tandem.
With preparations under way downstairs, I could hear both commotion, and a lot of whispering. Apparently one “do over” was required when the first pancake had to be scraped off the skillet because they forgot to use non-stick pan spray. In fact, the first pancake recipe plum didn’t work at all. So after two taste tests they dumped it and went online – bless their hearts – to find a recipe on MarthaStewart.com. A bit more complicated, this version included eggs and melted butter (oh my).
After nearly two hours of cooking, they came upstairs with a beautiful tray that included my coffee (I will never let them know it was cold because they made it first), a brown butter pancake (I am calling it brown butter although I know it was not their intention), bacon, a bowl of Corn Flakes, and a beautiful arrangement from the garden.
I dined in both delight, and fear. Delight for the sweet and wonderful effort they extended. Fear for what awaited in the kitchen.
My fears were soon realized. It was a disaster area. Eggs lay cracked in bowls and left for dead. Bacon and its drippings made a trail connecting stove to counter. Half of the melted butter coated the microwave’s floor. I could go on, but you get the picture.
The next hour and a half of my Mother’s Day morning was spent cleaning the kitchen. Oh, and did I mention that in all the “busy-ness” of the morning the kids forgot to take our dog out and the little guy did his morning “business” in the living room…my second Mother’s Day morning project.
Then the big picture dawned. This was my fault. They should be better in the kitchen by this age. I had neglected to teach my offspring the basics of breakfast cookery – ME of all people – and a fix was in order.
So the three of us got busy learning a very simple, special breakfast fit for both any Sunday morning, as well as a special holiday like Mother’s Day or Easter.
Called a Dutch Baby, it is a single skillet pancake baked in the oven. This recipe is fast, simple, and best yet, only dirties two…count ‘em, two dishes.
Teach your kids. Thank me later. But no one forget about the dog.
The Dutch Baby
½ Cup Flour
½ Cup Milk
1 TBS Sugar
4 TBS Butter
½ tsp Kosher Salt
1 tsp Vanilla
- Preheat Oven to 425 degrees
- Combine eggs, milk, sugar, flour, nutmeg and salt in a blender on medium speed.
- Place the butter in a 10-inch heavy baking dish or cast iron baking dish As soon as it is melted, swirl around to coat entire bottom and a bit of the sides. Add the batter and put back in the oven and bake for 20 minutes until the pancake is puffed and golden browned. Lower oven to 300 degrees and bake for five more minutes.
- Remove pancake from the over, drizzle with fresh lemon juice and sprinkle with powdered sugar.
Alternately you can drizzle with jam or syrup.