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.
