Sunday, August 1, 2010

reclaiming the weekend



















We are big fans of breakfast in our house.* My favorite are weekend breakfasts when we linger over the table, all elbows and coffee cups, listening to music and planning out the day. As I stood in front of the stove this morning, I realized that I haven't cooked a weekend breakfast all summer long. I'll have to make up for that this month.

I'm not sure if you grew up with Dutch baby pancakes, I didn't but I'm totally converted. They fit in somewhere between omelets and pancakes and come together quickly to form the perfect weekend breakfast. We usually top ours with a squeeze of lemon juice and powdered sugar. This morning I made a blueberry sauce.

*If you're a big fan of breakfast as well, I can't recommend Marion Cunningham's The Breakfast Book enough. Her recipes will easily become your go-to recipes every weekend.


Dutch Baby Pancakes
Adapted from Molly Wizenberg and Marion Cunningham

Ingredients
For the pancakes:
2 tablespoons unsalted butter (melted)
4 large eggs
1/2 cup all-purpose flour
1/2 cup half-and-half
1/4 teaspoon salt

For the topping:
Juice of 1 lemon
Powdered sugar, sifted

Directions:
1. Preheat the oven to 425 degrees Fahrenheit. Butter a cast iron skillet or Pyrex glass pie plate.

2. In a blender, mix together the eggs, flour, and half-and-half and salt until well blended. Place the skillet or plate into the oven for 2-3 minutes.

3. Pour the batter into the skillet over the melted butter. Slide into the oven and bake for 18 to 25 minutes. The mixture will rise and puff around the edges, like a bowl-shaped soufflé. The Dutch baby is ready when the center looks set and the edges are nicely risen and golden brown.

4. Remove from the oven. Drizzle with lemon juice and dust with powdered sugar. Serve immediately.

Blueberry Sauce

Ingredients
1 cup water
1/4 cup sugar
3 tablespoons lemon juice
1 tablespoon cornstarch
2 cups blueberries
1/4 teaspoon cinnamon
1/8 teaspoon fresh grated nutmeg

Directions:
In a medium saucepan stir together water, sugar, lemon juice, and cornstarch. Place the pan over medium-high heat and cook, stirring until the cornstarch dissolves and the mixture boils. Add the blueberries and boil, stirring constantly, until the sauce thickens enough to coat the back of the spoon, 6 to 8 minutes longer. Remove from the heat and cool for 10 minutes. Stir in the cinnamon and nutmeg.

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