I try really hard to incorporate a little bit of home here in the South so I don't feel so far away and out of touch. Sometimes it is a little harder with food, especially when you have some picky eaters on your hands (I've said it before and I'll say it again - Scott is such a trooper).
The other day I made oatmeal (homemade of course), nice and thick with brown sugar and cream, they way I grew up eating it. That didn't go over so well, Scott grew up eating it with white sugar, milk and super runny.
I decided to make some German Pancakes, also known as Dutch Babies. Yum!
Usually I eat mine with powdered sugar and lemon juice or maybe some freezer jam. Scott didn't seem to interested in eating it either of those ways so this is what he came up with.
Chocolate sauce! He said it tasted like a funnel cake :) I had already eaten more than I should have so I didn't try it, but I'll take a bite next time!
Here is the recipe I use.
German Pancakes
4 eggs
1 cup milk
1 cup sifted all-purpose flour
1 teaspoon almond extract
|
1 pinch salt
1/2 stick butter
1/4 cup powdered sugar for
dusting
|
1. | Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C). |
2. | In a medium bowl, beat eggs with a whisk until light. Add milk & almond extract and stir. Gradually whisk in flour and salt. |
3. | Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven. |
4. | Bake until puffed and lightly browned around the edges. Remove promptly and sprinkle with powdered sugar. |
No comments:
Post a Comment