What did you have Easter Morning? I can hardly believe it was one week ago today. This Sunday morning was like most others, morning devotions, some quite time, and than several dynamic stretches before I headed out for my run. As usual, I rushed to get ready for church getting there in the nick of time. Seems like no matter how much time I have to get ready for church, we almost always are running late.
After church I was craving this Dutch Oven Pancake that my mom made for us on Easter Sunday. It was soooo good. Thank goodness she made two since we had no problem between the four of us, devouring them both.
We actually grew up with it as kids and had it frequently, but for whatever reason, we haven’t had it in years…why I have no idea!
It’s definitley not gluten free, and to be honest, I haven’t tried making it with gluten free mix. Some days, espeically Easter, one must splurge! I do believe it will become an Easter Morning Tradition!
Guess what…it is also perfect for after a run. What runner doesn’t love a big stack of light fluffy pancakes after a long run, right? This is a super delicious option folks! And best of all, easy peasy!
I bet you anything, Dutch Oven Pancake, also know as German pancake, or Dutch Baby, will become your new weekend morning brunch choice. My brother said after seeing my mom’s recipe, “even I can make this!” I happen to agree.
The only secret is to move quickly and use room-temperature ingredients and a hot pan. My favorite part about making this oven pancake is seeing it come out of the oven resembling a great big popover. As you can see, the shape of each pancake will vary slightly. Be quick! I love the way it comes out of the oven ballooning to twice it’s height of the pan before collapsing onto itself! So cool, but I am not into this just for the show.
The batter is easy to make! I love the crispiness of the edges but the yellow custard in the middle…unbelievable!
Now of course, the best part. The endless topping which can range from savory to sweet! Because I wanted to keep this breakfast balanced, I paired it with my Midnight Asparagus Eggs and my mom made two delicious sweet fruit toppings.
Next time I may try finishing off my pancake with smoked salmon, red onion and capers. Like chocolate? Mix in 1/4 cup of dark chocolate chips…cuz why not! Want a little extra spice? Try adding some cinnamon, allspice, ginger and nutmeg. OMG. Try this one…top your finished pancake with slices of avocado, dollops of warmed salsa and a fried egg.
The list goes on and on. Use your imagination and don’t forget to share your version with me. ENJOY!
EASTER DUTCH OVEN PANCAKE (serves 2)
- 3 eggs room temperature
- 1/2 cup milk or half-and-half, room temperature
- 1/2 cup of all-purpose flour
- 1/2 tsp of salt, kosher or sea salt
- 4 tablespoons of butter divided, at room temperature
- Heat oven to 425°. Place a medium-large ovenproof skillet in the center rack of oven.
- Mix eggs, milk, flour, salt and ta tablespoons melted butter in a large bowl, and combine until batter is mostly smooth. Let the mixture rest while oven come to temperature.
- Use oven mitts to carefully remove the hot skillet from oven. Place 2 tablespoons of butter in the hot skillet and place back in oven to melt. It will melt quickly and start to brown. Immediately remove pan again and quickly add batter to your skillet and return to oven. Bake until puffed up and golden brown at the edges, 15 to 20 minutes.
- Garnish with desired toppings and sere immediately. The pancake will begin to deflate as soon as it’s out of the oven.