By Steph Farrar
I'm always looking for ways to get protein into my kids bodies. My daughter decided to veto eggs from her morning routine recently, so besides turkey sausage and yogurt, it's been a struggle. Enter Dutch Baby. 4 eggs, milk or cream, flour. Done.
Not long ago, one perfect Saturday morning, Vesper woke up before anyone (which is rare), came into our room to let us know she would make her own breakfast, get Flynn up and feed him, put on some cartoons and let us stay in bed. Needless to say, this was the best morning of my and Sam's parenting life to date. We stayed in bed until 9 am, with the low hum of a golf tournament on the tube and the sweet sounds of two kids enjoying Paw Patrol and pancakes. This is the dream.
Of course it didn't last long but it was an epic display of independence and compassion, even love. I think Sam and I are still embracing this kind gesture from Vesper.
So Sunday morning, I had to make their favorite, a breakfast they crave and love, appreciate and devour. A Dutch baby. A pancake with protein and berries and all that's good in the world.
V and I recently made a video, cooking this Dutch pancake and it went off without a hitch. The popover slid right out of the cast iron pan like never before, V made some adorable comments about adding "love" to the recipe, and we had an afternoon sweet treat together.
You can enjoy a Dutch Baby for breakfast and dessert. When you add powdered sugar, berries and syrup, anything tastes good. Also, you can make a popover like this in muffin tins, as my Mum-in-law does, cooked for less time, about 15 minutes. We serve the "Yorkshire Pudding" with a Sunday Roast, gravy, cauliflower and cheese, roasted and mashed potatoes, and roasted root veggies. It's like Christmas dinner every time she makes it.
Now I'm hungry.
Enjoy on a Sunday. Put some bacon in the oven on parchment paper at the same time. Cook for about 20-25 minutes and everything will be ready at the same time!
2/3 cup flour
2/3 cup milk or cream
1 tbsp butter
Heat your oven to 425 degrees.
In a blender, pulse eggs, flour and milk or cream for about 10 seconds.
Melt butter in a cast iron skillet and remove from heat. Add your batter to the pan and place in the oven for 25 minutes. Don't open the oven!
Remove from oven and top with a squeeze of lemon, powdered sugar and syrup. I always serve with fresh berries.