You know the recipes that just make you think of family?  Of home?

For as long back as I can remember, my mom would make a pannekoeken (sounds like pan-a-coo-ken) for Saturday Morning Breakfast (yes, that needs to be capitalized- it was quite the ritual at our house).  Strangely, we call it a “dutch baby” in my family- but that just sounds really bad when you say, oh hey, let’s have dutch babies for brunch.  Anyways… pannekoeken is a dutch pancake that is very light and fluffy.  I like to top it with a dollop of honey greek yogurt and maple syrup!  But the toppings are endless- applesauce, syrup, jam, whipped cream, fruit…

So whenever I start feeling a little homesick, I whip up a pannekoeken.  (Oh, and they make great leftovers- we always put slices in individual tupperwares and microwave them for 30-45 seconds for a fast breakfast on the go!)

Do you have a ‘comfort’ recipe?

Pannekoeken aka “Dutch Baby”

serves: 5-6

9 eggs

1 1/2 cups flour

1 1/2 cups milk

5 tablespoons butter

Preheat oven to 425 degrees.  Place butter in 13×9 pan, and set in preheating oven; melt butter.  Blend eggs in blender and gradually add flour/milk alternating.  Pour batter over melted butter.

Bake for 20 minutes.

Serve immediately.


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