Some mornings I’m too tired to think about breakfast. OK, truth be told MOST mornings I’m too tired to think about breakfast. A lot of times everyone gets breakfast on their own, but when we have a little more leisure time (like on weekends), I like to make something we can all sit down to that warms little tummies. However, even then, I really don’t want to have to think very hard about what I’m making.
Enter Dutch Babies or Oven Pancakes!
I was first introduced to Dutch Babies by another large family. I had never even heard of them. Imagine my surprise when I poured the eggy mixture into a casserole dish and out of the oven popped a crazy yummy breakfast that nearly jumps out of the pan!
Top them with just about anything you can think of (we like maple syrup or powdered sugar or fruit). They are wonderful served up with a side of fruit or some bacon. And cold leftovers are tasty too!
Here’s the recipe:
2 c. milk
2 c. flour
1/2 c. butter
Preheat oven to 400º. Put 1/4 c. of butter into each of two 9×13″ casserole dishes. Put the pans into the oven to melt the butter as the oven preheats.
Mix together eggs, milk, and flour in a medium mixing bowl.
Once butter is melted, pull the pans out of the oven and tip pans to allow butter to coat the entire surface.
Pour 1/2 of the egg mixture into each of the pans and bake 15-20 minutes. Mixture will brown and puff up as it bakes. Cut the oven pancake into squares. Serve with maple syrup, powdered sugar, or fruit.
Now wasn’t that easy?!