Saturday morning is my favourite part of the week. I wake up to the sound of the boys pitter-pattering around the house, trying to be sneaky and not wake Mommy up while they search for something mischievous to do. Luckily for me, I’m a light sleeper. Once I’m up, we make something yummy for breakfast together. It’s nice not to be as rushed as we are during the week when there’s not much time for anything besides cereal for breakfast. On Saturdays we can take our time creating something a little more exciting. Usually it’s pancakes, waffles, or french toast. Sometimes I go outside of the box and try something different, like this dutch baby. It’s still sort of a pancake but reminds me of one big Yorkshire pudding. The kids love how puffy it gets when it’s in the oven; we’ll just sit there together in front of the oven door and watch it grow precariously over the edge of the dish. When it comes out it will sink down, making a nice concave space that’s perfect for filling with fruit.
You can use pretty much whatever fruit strikes your fancy. Strawberries, blueberries, bananas, or even mangoes are a delicious addition to this pancake.
Drizzle with a little maple syrup, and you have a seriously tasty breakfast for a lazy weekend morning.
1 tbsp butter
2 large eggs
1/2 cup milk
1 tsp vanilla extract
1/2 cup all-purpose flour
1/4 tsp salt
1 tbsp sugar
Heat oven to 400F. For a puffier pancake, use milk and eggs that are room-temperature (optional). Beat eggs in a medium bowl with a whisk or hand blender. Whisk in milk, vanilla, flour, salt and sugar. Melt butter in a 9″ pie plate or baking dish in the oven, then brush over bottom and sides of the plate. While plate is still very hot, pour in batter and return to oven for 25-30 minutes until puffy and deep golden brown. Serve immediately, topped with fruit and maple syrup.