Ahem: no babies were harmed in the preparation or consumption of this meal.
So I made the seven-hour drive home for Easter and it’s been a nonstop food fest! We’ve had Mexican, Japanese and Thai food so far, but today is all about cooking in our own kitchen.
Our Easter festivities will be later in the day (garlic-studded lamb grilled over charcoal! Chipotle potatoes au gratin! Deviled eggs!), but mom made a special breakfast to start us off (after seeing what the Easter bunny brought, of course.)
So. Dutch babies. Also known as puffed oven-baked pancakes. These showy little wonders are light as air and the perfect receptacle for butter and caramelized apple slices.
1 T unsalted butter per individual glass or ceramic ramekin
1/4 c. low-fat milk
1/4 c. flour
1/4 tsp almond extract
1/2 tsp lemon zest
Preheat the oven to 475 degrees and place one pat of butter in each ramekin and heat in the oven until melted.
Meanwhile, beat the egg in a blender until bright yellow. Gradually add milk and flour. Stir in almond extract and lemon zest. Pour the batter into the hot ramekins that will now have the melted butter. Return to the oven.
Bake until the pancakes puff up and turn slightly golden, about 12 minutes.
Serve immediately with a squeeze of lemon and a dusting of powdered sugar…
As for the topings, mom sliced a bunch of apples.
Which she then cooked with spices and sugar until browned and gooey.
We had strawberries, pineapple and oven-baked bacon on the side. I am TELLING you: the best way to cook bacon is in your oven. It cuts down on splatter and the smell. And it retains the greasy deliciousness.
Simply preheat the oven to 400, line a baking sheet with foil, add the bacon in a flat layer and bake about 7 minutes, turn the pan, and another 7 minutes. Adjust the cooking time for your preferred level of doneness.
If breakfast is this good, I can’t wait for supper!