Just a little tune you can sing along to while you make one of the EASIEST brunch dishes EVER.
Lucky us, brunch season kicks off this Sunday!!!
Are you as excited as I am!!
To me, Easter is always the start of brunch season. And it leads right into my personal favorite, Mother's Day brunch. Then, of course, there's Father's Day brunch. And graduation brunches sprinkled generously in between them all.
And what's not to love about brunch?
There are sweets for the sugar lovers (hello, cinnamon rolls!) and plenty of savory to balance out all the sweet (I see ya over there, cheesy egg strata!). Brunch happens late morning, so no need to set an alarm. You eat well into the afternoon, so no need for dinner.
Well......at least not for me.
My kids would completely disagree with that last statement. No matter how much they eat for brunch, they are always, and I mean alllllways hungry for dinner.
Oh, and, best of all, it takes place on Sunday. And what better way to wrap up the weekend, than with brunch!
One of my family's favorite brunch dishes is the Dutch baby. It's constantly requested for breakfast, brunch, and, yes, even dinner (just a couple of times!).
3 things I LOVE about a Dutch baby (and why you'll fall in love, too!)
- You already have ALL of the ingredients. You just need flour, sugar, eggs and milk. And if, for some reason, you're missing an ingredient, or two, you can easily find it at your local grocery store. No running around to multiple stores. No driving miles out of your way to some speciality store. 'Cuz who has time for that? Especially when there are Easter eggs to dye and chocolate bunnies to hide.
- Clean up is practically non-existent. And clean up is super important, especially when you're the one hosting. You mix everything up in a blender, then pour it into your cast iron skillet. Boom! Done. How much do you hate having a thousand dishes to wash? Yep, me too. With this dish, you only have a couple. How fabulous is that!
- It's delicious. Ok, I know you're probably raising your eyebrow at me right now. OF COURSE, it's delicious. Because if food isn't, then what's the point, right? A Dutch baby is light and fluffy -- a cross between a pancake and a soufflé. Oh, and did I mention it's perfect for plopping a huge spoonful of your favorite jam right on top? Or, my personal favorite, squeeze a bit of lemon juice and a very generous sprinkling of powdered sugar over the top.
What's your favorite brunch recipe to make or eat......or both!
Leave a comment and let's get the conversation started!
If you like what you've read, and know someone who would love it, too, feel free to share!
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- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon sugar
- Pinch of nutmeg
- 4 tablespoons butter
- Serve with:
- Your favorite jam
- Confectioners' sugar
- Fresh lemon juice
Preheat oven to 425 degrees.
Combine eggs, flour, milk, sugar and nutmeg in blender. Blend until combined and smooth.
Place butter in a heavy 10-inch skillet or baking dish and place in the oven.
As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes. Bake until the pancake is puffed and golden.
Remove pancake from oven.
I like to take it right to the table (don't forget to put a hot plate down to protect your table!).
Cut into wedges and serve straight from the skillet or dish. Serve with your favorite toppings.