Breakfast for Dinner – Lemony German Pancakes & Blueberry Maple Syrup
Too tired to cook! The plight of the working mom. People ask me all the time if I get too tired to cook for my family after working all day cooking for someone else. “Ahhh… YES, of course I do, are you crazy?” The biggest problem with being out “working” usually is that I am with other people just like me – chefs who love to eat! I eat way too much, so by the time I get home the last thing I want to do is eat, let alone cook. The words that my kids hate to hear are , “You are on your own”. My husband tries not to pout, but the look of disappointment on his face when there is no dinner is pretty guilt provoking, so I try my best to have something on the table for dinner. The operative word here is try…
Breakfast for dinner is more often than not my #1 “go to” solution for a quick meal when I’m feeling burnt out at the end of the day. Knowing that these kinds of days are inevitable, I keep a well stocked baking pantry, frozen fruit, always a few pounds of bacon in the freezer, and of course a giant bottle of maple syrup. When the luring smell of smoky bacon starts to make it’s way down the hallway, the kids get happy – they know instantly, it’s breakfast for dinner.
German pancakes are also known as Dutch Baby, or Puffannkuchen. They are so simple, no turning or flipping like regular pancakes – mix and bake, they are done in no more than 20 minutes. German pancakes are a little more “eggy” than traditional pancakes, kinda like, if a crepe and an omelette got married and had a little Dutch Baby pancake. Not ready to give up your regular pancakes? Let me convince you, once you dust this little baby’s golden top with powdered sugar and soak it with a little syrup, you will be sold. The light and spongy texture drinks up the sweetness of the syrup so each bite is a little explosion of lemony maple goodness. I included the lemon juice and zest in the recipe to add some brightness to the mix and what goes better with lemon than blueberry? Lemony, blueberry, sweet little maple kissed bites of pancakes with salty bacon on the side…I’m super mom, until tomorrow when they expect to eat yet AGAIN!
Lemony German Pancakes Serves 4
Preheat your convection oven to 425 or a standard oven to 450- adjust rack to the middle of the oven.
3 large eggs (room temperature) 1/2 cup of milk (whole, 1%, or 2%, not fat free- room temperature) 1/2 teaspoon pure vanilla extract zest of 1 lemon 1 Tablespoon of freshly squeezed lemon juice 1/4 teaspoon kosher salt 2 Tablespoons of powdered sugar
1/2 cup all purpose flour (sifted) 3 Tablespoons of unsalted butter- melted and cooled slightly Cooking spray
In a medium bowl, whisk together the eggs, milk, vanilla, zest, juice, salt, and powdered sugar. Sift the flour in slowly, whisking to combine – be careful not to over mix or the pancakes will come out to heavy and dense. Once the flour is completely combined, quickly whisk in the melted butter Lightly spray a 8-9 inch nonstick, oven safe saute pan or a seasoned cast iron skillet. You can use any size pan you wish, the larger the pan the thinner the pancake. Pour the pancake batter evenly into the pan and place into a preheated oven for approximately 12-15 minutes, checking after 10 minutes. The pancake will cook quickly, rise, and brown slightly when done.
Serve warm with powdered sugar and blueberry maple syrup.
Blueberry Maple Syrup Serves 4
2 cups of frozen blueberries 1 Tablespoon of freshly squeezed lemon juice 1/2 cup Maple syrup tiny pinch of salt
In a small saucepan warm the blueberries to low simmer (small bubbles). Add in the juice, Maple syrup, and a tiny pinch of salt. Remove the sauce from the heat and serve warm