And then they decided on the Dutch Baby Pancake for breakfast, for which I had all the ingredients. What a funny, puffy, very entertaining food--it looked like a fantastical desert landscape in the oven and then deflated some on being removed from the heat. The kids devoured the whole thing with applesauce and apple butter (the original recipe includes skillet apples but we weren't interested this morning). Yum!
Okay, so it's not exactly a dinner food, but it was something new.
Dutch Baby Pancake
1 teaspoon vegetable oil
1/2 cup low fat milk
1/2 cup flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
Preheat the oven to 425F. Grease a 9" nonstick cake pan, shallow baking dish, or skillet with an ovenproof handle.
Crack the eggs into a bowl. Then use a fork to beat together the eggs, oil, and milk until smooth. Stir until well-blended.
Add the flour, sugar, salt, and cinnamon to the bowl. Stir until a smooth batter forms. A few lumps are okay. Pour the batter into the greased dish.
Bake the pancake for 10 minutes. Reduce the heat to 350F. Bake until the pancake is very puffy and lightly browned all over, about 5-8 minutes.
Note: it will deflate upon leaving the oven, so be sure the kids get a look before you take it out! Also, it is easiest to cut with scissors.
C is for Cooking: Recipes form the Street