Is it really Easter this weekend?

Seriously?

I am so not ready.

Not even close.

No festive craft has been done, no chocolate eggs have been bought and sadly no easter themed recipes have been baked, shared, consumed or even thought of.

I have let you guys down and I am so sorry.

I can make it up to you with a breakfast recipe that is super simple to make, tastes incredible and is perfect for breakfast Easter morning?

Better late than never right?

Today our test it out Tuesday recipe is yet another from the ever inspiring (both in the kitchen and behind the camera) , seriously talented, always hilarious and simply stunning Deb from The Smitten Kitchen.

Just quietly, I am so in love with her cookbook. So is my sweet little lady. What can I say, the apple doesn’t fall far from the tree.

Today we are making a dutch baby. Now, this was my first ever attempt to make or eat a Dutch baby and I wasn’t really sure what to expect. It’s not the most glamorous looking dish and mine wasn’t anywhere near as pretty as Deb’s.

It smelt incredible, kinda like christmas thanks to the combination of cinnamon, ginger and nutmeg and the smell alone had me hooked. This sweetly spiced, rustic, understated little german pancake totally rocked my world.

Especially those crispy edges! I may or may not have ripped the edges of most of the remaining pancake when no-one was looking (← I totally did, I ate those crispy edges like a woman possessed) . . . I have no secrets here people. No shame either it would seem. Sorry . . . but not really . . . it was deeeeelicious!

I have been trying to figure out how to explain to you that wonder that is the dutch baby and I think Deb says it perfectly “Closer to a thick crepe than a typical American pancake and frankly, more interesting than both” She goes on to say  “. . . The edges are crisp and the centre is something you’ll daydream about later . . . ” – Amen girlfriend, amen!

And you know what makes this even better, you whip it all up in your blender and you don’t have to stand over the stove flipping pancake, after pancake, simply blend, pour, bake and serve. Totally perfect for Easter breakfast.

Traditionally a dutch baby is served simply with a dusting of icing sugar and a squeeze of lemon juice but I am totally addicted to these roasted blueberries, and have taken to putting greek yoghurt on/in anything and everything and well, maple syrup is always a welcome addition to just about any breakfast food in my book so that’s how I chose to serve mine and highly recommend you do that same.

Happy breakfasting people . . . I’m off to help the easter bunny with his chocolate egg shopping . . .

Gingerbread Spiced Dutch Baby
Very slightly adapted and re-written in my own words as appears in The Smitten Cookbook
Serves up to 4 (approx)

Ingredients –

2 eggs

1 Tablespoon brown sugar

1 teaspoon vanilla extract

1/3 cup plain flour

1/4 teaspoon of ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon of ground nutmeg

dash of ground cloves

1/8 teaspoon of salt flakes

1/3 cup milk (I use skim)

Oil/Butter for pan – My current fave is coconut oil, if you chose to use butter you will need to melt it first)

Optional but recommended for serving –

Powdered/icing sugar

Blueberries (fresh or frozen or even roasted)

Greek Yoghurt (My fave is Chobani)

Maple Syrup (the good stuff)

Method –

1 – Preheat your oven to 200’C (400’F)

2 – Put the eggs into your blender/food processor and blend/process until the eggs turn to a pale yellow.

3 – Add sugar, vanilla, spices, salt, milk and flour and blend/process until well combined and smooth.

4 – Add oil (or butter) to a medium frypan and swirl up and around the edges to ensure the pan is evenly coated.

5 – Pour in your pancake batter and place in the oven to bake for 15-20 mins.

6 – Remove from the oven and dust with powdered/icing sugar then slice and serve with a generous helping of blueberries, a big dollop of greek yogurt and drown drizzle with maple syrup.

Now . . . where’s that coffee?

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Lemon and sugar or blueberries and syrup . . . whats your all time fave pancake topping?