Hello Saturday Morning!

Do you have a favorite meal of the day? Not a favorite dish, but classification of meal – breakfast, lunch or dinner. Mine would be breakfast or brunch, hands down. I love breakfast-brunch so much that there are times I’ll serve it for dinner.

When I first retired, I though great breakfast every morning. How utterly wonderful! And it is, for me. My guys are still sleeping to the very last moment possible before jumping in the shower, throwing on their working duds and racing out the door. Every now and again, I convince them that sitting down to the breakfast table would be nice.

Most morning, my breakfast is something simple just for one. Every now and again, when I’m in the mood to deal with the cleanup, I’ll make something special like a Classic Eggs Benedict or an Egg Muffin Sandwich. The really big productions need to wait until the weekend. By big productions, I don’t mean just the prep work or the mess, I mean a dish that cannot be eaten by just one person.

And not just any weekend will do. I need a Saturday without work in the schedule, or a day trip to some adventure or a long list of chores such as preparing the garden beds for planting. A breakfast such as Dutch Baby Pancakes deserve undivided attention. I feel blessed when such a Saturday comes around.

German Apple Dutch Baby Pancakes
The Pancakes
3 large Eggs
1 cup Whole Milk
3/4 cup Flour
1/2 teaspoon Salt
1/8 teaspoon Ground Nutmeg
3 tablespoons Butter

Heat a 10-inch cast-iron skillet in a 425-degree oven.

In a blender, combine the eggs, milk, flour, salt and nutmeg; cover and process until smooth.

Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet.

Bake, uncovered, for 20 minutes or until pancake puffs and edges are browned and crisp.
While the Dutch Baby bakes, make the apple topping.

The Apple Topping
2 Honeycrips Apples
4 tablespoons Butter
2 tablespoons Sugar
Powdered Sugar for dusting

Peel, core and slice the apples. Place in a skillet over medium heat with butter and sugar.
Cook, stirring often, until apples are tender. Keep warm.

To serve, remove Dutch Baby from oven. Spoon apples with their juices over the pancake. Dust with powdered sugar. Cut into wedges and serve straight from the skillet.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen