By ERIN TURNER
Here I go again with another great idea for breakfast! Can you tell I obviously think breakfast is important? Funny thing is I actually prefer lunch over breakfast so maybe that is why I continue to search for breakfast foods which I love. Or maybe it has something to do with the fact that I have 4 boys who would eat breakfast foods all day long, everyday!
Well, this week I made a new pancake-type recipe and it received such high reviews from my guys that I had to share it with you. Beyond their reviews, I knew I had to share it because it was SO easy and SO frugal. But when my family gobbled it up and asked for more, I knew it was blog worthy.
Okay, I’m gonna fess up…tonight I made this recipe again, nope not as “breakfast for dinner” but I made it for dessert. Yup, it is that good and that versatile. My little creative brain is going a hundred million miles an hour right now with tons of variations. So, you are in for a treat with this recipe.
There are various other names for it, but the most popular is Dutch Baby. Traditionally, it is cooked in a cast iron pan in the oven and then served with lemon juice and powdered sugar. This is where a lot of variations come into play. Some of the recipes I looked at served the pancake with syrup, glazed fruit and/or whipped cream. Get creative here and have fun with it.
I calculated how much this breakfast cost me. I based my prices on using local and organic milk and eggs. If you are buying standard milk and eggs, then your price will be even lower. But the final cost for this amazing pancake was a whopping 60 cents total! That fed all 5 of us. Paired up with a piece of fruit and a glass of milk, this would be a fabulous breakfast and not just for the weekend. It was so fast and easy to prepare, it makes a terrific weekday breakfast for my family. As I mentioned earlier, I also made it for dessert which my family thoroughly enjoyed. With very little sugar and lots of eggs, I felt good serving it as a dessert rather than cake or cookies.
Here is this fabulous recipe for Dutch Babies which was created by Melissa D’ Arabian from the Food Network.
Ingredients:
- 3 Tbsp butter
- 3 eggs, room temperature (this is important for texture!)
- ¾ cup flour
- ¾ cup milk
- 1 Tbsp + 1 tsp sugar
- 2 tsp vanilla extract
Preheat oven to 400F. Place the 3 Tbsp of butter in a cast iron skillet and put into oven until melted. Meanwhile in a blender, add eggs, milk, flour, sugar and vanilla extract. Blend until nice and frothy, about 30 seconds. Pull skillet out of oven and swirl the melted butter around pan to make sure it is coated well. Pour any extra melted butter into the egg mixture and quickly blend it in. Pour the mixture into the skillet and return to oven for 20-22 minutes or until puffed up and lightly browned. Remove from oven and slide the pancake on to a cooling rack for a minute or two. Cut into wedges and serve.
I think you’ll love this super easy, quick and inexpensive breakfast (or dessert) delight! Have fun with all the ways you could get creative serving it or just stay traditional…it doesn’t matter because either way this recipe is a winner in this frugal mom’s book!
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Erin’s got tons of tips for saving money, couponing, sticking to a budget, and living sustainably in her blog archive.
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Erin Eisenman-Turner is proud to be a native Missoulian. Along with her husband and three sons, they raise chickens, pigs, rabbits, and vegetables at Turner Family Farms in the Orchard Homes area. When the farm chores are done, the coupons clipped, and the blog written, you can find Erin exploring Montana, collecting antiques, and trying to maintain a well-run, happy, and organized home for her family.
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