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Dutch, Dutch Baby!


Dutch, Dutch baby! 🎶 (Na na na na na na na na!)

Alright stop, collaborate and listen! Time changes are an old school invention... And springing forward this morning was rough, and will continue to be so all week as we set our alarms for school and work.

To start the new schedule off on the right foot, I baked a couple of Dutch babies for my family to enjoy for breakfast this morning; both dusted with powdered sugar, one topped with berries, one plain to later top with lingonberry jam. Both were gone in record time!

How are you faring this morning? Any tips on adapting to the time change when waking kids up for school? Please share! (My kids have been homeschooled until this year when my oldest said he wanted to give high school a try...let's just say mornings have been and adjustment.)

Wanna try my awesome Dutch baby recipe? It's from the NY Times cooking section...it's incredible and pretty simple and fool-proof...and pretty!

INGREDIENTS
3  eggs
½  cup flour
½  cup milk
1  tablespoon sugar
Pinch of nutmeg
4  tablespoons butter
Syrup, preserves, confectioners' sugar or cinnamon sugar


PREPARATION
Preheat oven to 425 degrees.

Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.

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, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
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