I have gotten quite behind in the AtoZ challenge. But I’m trying to get back to it. I did post a little out of order last month, but it was necessary. This recipe is not only apart of the AtoZ Challenge but is also the first post for the cookbook reviews!
Dutch Pancakes are so much fun to make! It is so fun to watch the pancake poof up! I’m sure if you have kids they won’t be able to pull their eyes away from the oven window. What I really like about this recipe is it is really easy. You blitz all the ingredients together in a blender and then pour it into a heated skillet with melted butter and throw it in the oven. That simple! This is a great recipe for breakfast for brunch. It is an amazing showstopper. Everyone will be amazed as you bring this giant poof of a pancake from the oven.
This would be delicious with the following topping ideas or anything else you are hankering:
- strawberries (with whipped cream if desired)
- syrup and butter
- lemon and powdered sugar
I got this recipe from a cookbook I found for a deal at Value Village called The Newlywed Cookbook by Sarah Copeland. The pictures and style of this cookbook are adorable and I love flipping through it. I did make a couple adjustments to the recipe which you can see below. This recipe is one of many recipes Sarah Copeland shares in her “Brunch” chapter. In the introduction to the chapter she writes how brunch is a wonderful time for a married couple because it is often the only guaranteed time you may have with your beloved. My hubby and I love to sleep in, and so often our breakfast turns into brunch. I love starting my morning waking up to my love, and feeling the sleep slowly fade from my mind. I love standing in our kitchen with the twinkling lights on, both of us in our cozy housecoats that we got each other last year for Christmas. Hubby makes coffee and I make tea and we make something delicious to feed our empty bellies. Waking up to my love makes the mornings a little more tolerable.
- 6 Tbsp unsalted butter
- 4 large eggs
- 1/2 cup half-and-half (I used 1/4 cup of milk and 1/4 cup of cream)
- 1/2 cup flour
- 2 tsp sugar
- 1 tsp cinnamon (my addition)
- 1 tsp vanilla (my addition)
- 1 pinch salt (my addition)
- Preheat oven to 425 degrees.
- Heat butter in oven safe skillet on low heat.
- As the butter melts blend the rest of the ingredients in a blender. Once the butter is melted pour the batter right into the skillet and bake in oven on a baking sheet to catch any spillage.
- Bake for 20 minutes. When it is pulled out of the oven dust with powdered sugar
- ENJOY 🙂