Dutch Pancake

We were out for lunch with friends when one of them mentioned something about Dutch pancakes. This reminded me that I had a pan that I had purchased for just this purpose: oven-baked pancakes. It’s been in storage for more years than I care to remember. Time to bring it back into the kitchen.

I followed the recipe on the box. All the ingredients are stirred in one bowl, so there is no need for an electric mixer or blender.

I poured the batter into my special pan, but any nonstick ovenproof or well-seasoned iron skillet should work well. Make sure the bottom of the skillet is greased well, so the baked pancake easily slides out of the pan. Bake until the pancake is puffed and golden.

Top with any fruit. I used frozen organic blueberries, thawed and slightly warmed, with a little maple syrup. I sprinkled the pancake with powdered sugar before serving.

RECIPE

2 T. butter

6 eggs

1 cup flour

2 T. sugar

1/2 t. salt

1 cup milk

fruit

powdered sugar

maple syrup

Preheat oven to 400 degrees F. Heat butter in pan in the oven for two minutes. Spread melted butter to evenly coat the bottom of the pan.

In a large bowl, slightly beat the eggs. Stir in flour, sugar and salt until mixed well.

Add the milk gradually and stir until very smooth. Pour batter into the prepared pan.

Bake in the  400 degree oven for fifteen minutes. Turn down the temperature to 325 degrees F. Bake for an additional 40 - 45 minutes, or until the pancake is a deep golden brown. Immediately loosen from the pan and slide onto the serving platter. Top with fruit, sprinkle with sugar, drizzle with maple syrup. Slice into wedges. Serves six.

The pan will not be going back into storage. For me, making this was a lot easier than regular pancakes, and also higher in protein because of the number of eggs.  Next time I'll try hot apples with cinnamon as the topping. A great way to start a weekend morning!

Today's Soup - Broccoli Cheese

We had leftover broccoli from dinner last night. Why not make soup for lunch?

Today's soup is Broccoli Cheese.

Ingredients

2 - 3 cups cooked broccoli
2 cups vegetable broth
1 cup milk
2 tablespoons flour
2 slices cheese
pepper to season
croutons (optional)

Directions

Mash the broccoli.

Add vegetable broth and bring to a simmer.

Blend a small amount of milk with the flour.

Add the remaining milk to the soup and bring to a simmer.

Next add the milk/flour mixture.

Simmer while stirring for about five minutes, 

until soup is slightly reduced and thickened.

Add pepper to taste.

Stir in the cheese until it is well incorporated.

Ready to eat!

Top with croutons.

Enjoy!

Soup's On - It's Mushroom Kale

When I was growing up, we had soup on the stove almost every day. For my Dad, the day was not complete without soup, mostly some kind of beef or chicken.

Today I made mushroom kale soup, very simple and tasty on this cold, gray February day. 

I started by lightly sauteing the mushrooms and kale in olive oil. 

I then added 2 cups of vegetable broth and brought that to a simmer.


Next I measured 1 cup of milk. I added a small amount of that into a jar with some flour. I shook the flour and milk together until they were blended.

The rest of the milk went into the pot with the mushrooms and kale.

I brought that to a simmer, then slowly added the 

milk with flour.

Salt and pepper were added for seasoning. Then I stirred and simmered the soup for about five minutes until it was slightly thickened. Before serving I added a pat of butter.

Serve with crusty bread. (Glass of wine, optional.)

Ingredients:
6 - 8 very large mushrooms, chopped.
1 handful of fresh kale, shredded
1 Tablespoon olive oil
2 Cups vegetable broth
1 Cup milk
2 Tablespoons flour
1 pat of butter
salt/pepper to taste.

Directions:
Saute mushrooms and kale in olive oil. Add the vegetable both and bring to a simmer. Blend flour with a small amount of milk. Add the rest of the milk to the soup mixture and bring to a simmer. Add the flour with milk. Season with salt and pepper. Simmer while stirring for about five minutes. Swirl in 1 pat of butter before serving.