Weekend mornings have always been a time for a special breakfast in my family. My dad often made waffles and pancakes and my mom would whip up coffee cake and Monkey Bread . I love to do the same, but let's face it. I also like to sleep in. A few Sundays ago, Jaime and I were really jonesing for a special breakfast, so we thought we'd go to a local restaurant, Pannekoeken. The problem was, we had gone out for a meal the night before, and we decided we needed to save the funds. So, I decided to attempt my own pannekoeken. Deliciousness ensued.
These are not at all hard to make! I dare you to make one and eat the heck out of it. We ate the whole thing.
Look at that moon-like surface!
Add a little powdered sugar and let's call this breakfast!
Basic Pannekoeken (also known as a Dutch baby pancake)
Original recipe found here
2 T unsalted butter
3/4 cup milk
3/4 cup flour
2 tsp. sugar
2 tsp. vanilla
Berries or fruit of your choice (optional)
Powdered sugar for garnish
1. Preheat oven to 350 degrees. If you have time, bring all of your ingredients to room temperature. Word on the street is, this helps the pancake puff. I didn't have time and it turned out fine!
2. Put the butter in a 12" skillet and place it in the oven to melt. Whilst the butter melts, put all other ingredients (except berries) in a blender and blend until smooth.
3. Take skillet out of oven and swirl it around to distribute the butter. Add egg mixture to skillet (as well as berries, if you choose) and return to oven. Bake for approximately 25 minutes, or until the pancake puffs up and gets brown around the edges.
4. Garnish with powdered sugar and slice into wedges. Serve immediately with maple syrup.