If you read my earlier post, you know I’ve been kind of dreading Easter this year. I mean, what is it all about if there aren’t little kids (or any kids) around to search for eggs, dive into Easter candy and make a fancy meal together?
In order to not be seen as completely pathetic, I PROMISE I will at least keep one tradition despite this empty nest – for Easter breakfast, I WILL make Grandma’s Dutch Baby Pancake.
As my kids grew from toddlers to tweens to teens, getting up early for anything was increasingly difficult. One sure fire method I’ve found for rousing them out of bed, however, is to prepare a warm, aromatic breakfast.
Having been raised in a family of spectacular cooks, it’s always been fun to prepare traditional recipes of my childhood. For a quick, simple and healthy Easter breakfast sure to please your family and friends, why not try my grandmother’s Dutch baby pancake?
Grandma’s Dutch Baby Pancake Recipe:
2 T. butter
½ c. milk
½ c. flour
¼ c. sugar
1 T. butter softened
pinch of nutmeg
powdered sugar or maple syrup (optional)
First, preheat the oven to 425 degrees. Next, melt 2 T. butter in a 10-inch ovenproof skillet (I use Grandma’s cast iron) over medium heat. Make sure the butter covers the entire bottom and sides of the pan. Then, use a blender to puree together milk, flour, sugar, eggs, softened butter and nutmeg in a bowl. Pour into skillet. Cook 1 minute. Finally, place the pan in the oven and bake 12-15 minutes, until puffed and golden. Be prepared to serve immediately-it will deflate after you remove it. Slice into wedges, and serve with fresh lemon, powdered sugar or syrup. Serves 4.