There’s something to be said for a lazy pancake breakfast on the weekend, however it’s usually lazy for everyone except the cook! Which, in my family, means me…
While everyone else in the family gets to lounge about, drinking tea and reading in bed, if there’s to be a pancake breakfast it means that I’m usually working at a flurried pace in the kitchen, trying to get everything ready before hungry stomachs decide that they can’t wait and reach for Friday night leftovers or toast instead…
Dutch baby pancakes (also called German pancakes – though this is not the same as Apfelpfannkuchen), are very different to the fluffier, cakier pancakes that are common in Western cuisine. With no leavening agent and a very different flour : egg : milk ratio, the end result is denser and eggier, but that’s not to say that they’re any less delicious!
These babies are definitely the way you should go if you want a truly lazy pancake breakfast – the hands-on preparation time is all of about 5 minutes (though you can increase that to 10 minutes if you want to serve this with a fresh fruit salad like I do), and once you pop it in the oven you can sit back and relax with the rest of the family till it’s done, at which point everyone can sit down to eat together 🙂
Now, that’s definitely my idea of a lazy pancake breakfast!
Dutch Baby Pancake
(Slightly adapted from the recipe at About.com)
1/2 cup all-purpose flour, sifted
1/2 cup milk
2 tbsp unsalted butter, melted
1 tbsp unsalted butter, at room temperature
1/4 teaspoon salt
1. Preheat oven to 180 degrees C with a cast iron skillet (or oven-safe frying pan) inside. Break eggs into a large bowl and lightly beat together. Add the milk, melted butter and salt and beat lightly again.
2. Gradually add the sifted flour to the egg mix, beating it in lightly with a fork.
3. Take the 1tbsp unmelted buter and toss into the heated skillet in the oven and give it a few seconds to melt. Swirl it around, then pour in the batter and bake for 20-30 minutes, or till puffed high and golden
Serve however you wish! Traditionally served with lemon juice, clarified butter and sprinkled sugar, I prefer to use it as a kind of fruit bowl with chopped season fruit placed in the middle and dusted with icing sugar! Of course, to make it even more decadent, you can add a dollop of lightly whipped cream and drizzle of maple syrup…if you like 🙂
You can serve this baby in the skillet, tossing everything inside and giving everyone a fork, or if you prefer to do things in a more orderly fashion, you can pull it out of the pan (if your skillet is properly seasoned then this baby will slide straight out!) and serve everyone neat little wedges so they can enjoy it however they like 🙂
Other recipes for dutch baby pancakes/ German pancakes:
[tags]pancakes, German pancakes, Dutch Baby pancakes, breakfast, recipes[/tags]