Dutch Baby Pancake

Summer is here again and we are in the middle of an extreme heat warning.  We had one a few weeks ago and then it cooled down into more normal temperatures and today the temperature spiked again. There was just some thunder and the night sky was lighting up.  Maybe a good storm with break the heat.

I haven’t had time lately for blogging.  Work has been insane and when I am not working I am trying to be outside in summer before it is over.

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A few weeks ago, when our local strawberries were in season we went strawberry picking and made a dutch baby pancake for Sunday morning breakfast/brunch.  It is easy to make, I use my Nutribullet to whip it up quickly, and fun to watch it bake as it puffs up and then falls.

3 tablespoons unsalted butter, room temperature

3 large eggs

3/4 cup whole milk (you could use 2%)

1/2 cup all-purpose flour (spooned and leveled)

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

1/4 cup plus 1 tablespoon sugar

1 tablespoon fresh lemon juice

Preheat oven to 425 degrees.

In a Nutribullet or blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute.

Most recipes call for a medium cast-iron or ovenproof nonstick skillet. I don’t have one, so I used a 9” non-stick cake pan. Just before I was ready to put the prepared batter in I put 2 tablespoons butter in the pan and put it in the over until the butter melted then I swirled it around to totally coat the pan and poured the batter right in. Pour batter into hot pan or skillet; bake until pancake is puffed and lightly browned, about 20 minutes.

Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon powdered sugar and a sprinkle of lemon juice. Slice into wedges, and serve immediately

After you take it out of the oven it will fall very quickly.

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We sprinkled with a light dusting with powdered sugar and topped with berries and whipped cream.  Sometimes we just do a little butter and a drizzle of maple syrup.  Either is delicious.

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I hope you give this recipe a try.  It is fun to watch and delicious too!

Kouzounas Lemonade

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I saw this “Lemonade with a Twist” recipe on Kouzounas Kitchen and I just happened to have lemons and limes in the fridge and an abundance of mint in the garden.  I had to make it to go with our Canada Day dinner.  I adapted the recipe slightly as she used ginger and she also used the peel on the citrus, stop by her blog if you would like the original recipe….there are also a lot of other wonderful greek and mediterranean recipes there as well.  I didn’t have ginger so I left that out and I cut the peel off the citrus but then I added a few pieces of each type back to blend.  I also used superfine sugar (also known as caster sugar) because it dissolves well in drinks.

The lemonade was delicious and I have added it to my old fashioned real handwritten recipe book so I always have it.

2 lemons

2 limes

3/4 cup sugar

sprig of fresh mint

8 cups of cold water

I don’t have a large blender to I used my NutriBullet (I love it).  I added the citrus, a bit of the peel, and sugar to the NutriBullet with about 2 cups of the water as that was all l that could fit in the largest canister.  I blended that and strained the juice out into a large jug (discarding the pulp and peely bits),  then I added the remaining 6 cups of water to the jug as well and gave it a stir. Then I threw in a few mint leaves and placed in the refrigerator to chill.

We thought it was a really great lemonade because it was tart, but just sweet enough to be delicious.  We will definitely be making this a regular summer drink.

Cheers!

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