Tuesday, August 7, 2012

Back to School

It's nearly back to school time.  That means parents everywhere are shedding tears of sadness while they jump for joy.  

I always try to do something special on that first morning that I send my minis off to school each year.  I figure the memory of a special breakfast will erase the memory of my "hurry up, grab your 100 pound backpack, remember your swim bag, are you kidding-me-you-didn't-do-a-summer-educational-project?, don't you dare forget that all-organic-homemade lunch I got up at 4 am to pack" rant.  

This year I plan on making my minis a dutch baby.  A dutch baby is basically an egg-based pancake that puffs up when baked.  The minis will love it.  And it has an easy prep time of 5 minutes.  I can prep and toss it in the oven.  Head upstairs and drag the minis out of bed and get them ready in time to take it out of the oven.  

  • 3 eggs
  • 1/2 cup milk
  • 1/3 cup all-purpose flour
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 1 tbsp butter

  1. HEAT oven to 450°F. WHISK eggs, milk, flour, sugar and salt in medium bowl until smooth.
  2. PLACE butter in 9-inch metal pie plate or 9 or 10-inch ovenproof skillet. HEAT in oven to melt butter, about 2 minutes. TILT plate to coat evenly with butter.
  3. POUR batter into hot pie plate. BAKE in 450°F oven 8 minutes. Reduce oven setting to 375°F. CONTINUE baking until pancake is golden brown and sides are puffy, 8 to 10 minutes. CUT into wedges. SERVE immediately.

Dutch babies are traditionally served with powdered sugar and lemon wedges.  I will serve mine with fruit....strawberries, raspberries and blueberries.  It would also be delicious with 100% pure maple syrup.  Make sure your minis get a peek of it while it is still puffed up and in the oven because it flattens quickly.  Call it their summer educational project.