It feels a little crazy to say it, but the days of lazy summer mornings are just about gone. We can hear the school bells ringing, and I think I have the perfect thing to ease that sometimes difficult transition to full schedules and busy days.
Starting with fresh ingredients like. . .
. . . peaches, raspberries, and warm ginger-infused maple syrup. . .
. . . along with an easy as can be, low-sugar family recipe. . .
. . . back-to-school mornings are looking pretty bright!
I was introduced to the concept of a Dutch Baby (yep, that's actually what they are called), by my husband's family many years back. I sat watching skeptically as they whisked the simple ingredients together. "There's no way that will be as good as a pancake", I thought! I was wrong, oh so wrong.
Dutch Babies are the perfect morning food. Simple and versatile, you can top them with anything. Combine that with the milk and the eggs in the dough and you have a well-rounded meal that will shake off the summer haze and get your kiddos ready for the classroom!
Classic Dutch Baby with Ginger Infused Maple Syrup and Fresh Fruit:
- 2 eggs
- 1/2 cup milk
- 1/2 cup flour (your choice, but we used unbleached white)
- 4 Tbs melted butter
- Sliced fresh ginger
- Maple Syrup
- Fresh seasonal fruit
- Creme Fraiche (if you're going for greatness)
Preheat oven to 425 degrees F. Whip the eggs with the milk until quite frothy. Slowly add the flour to the egg and milk mixture. Whisk in 3 Tbl of the melted butter. Distribute the remaining 1 Tbl of melted butter in a 9" X 12" baking dish. Pour the egg mixture into the dish, place it in the oven and bake for 15min, or until puffy and golden brown at the edges. Serve warm. While the Dutch Babies are baking, warm up a 1/4 cup of maple syrup with a few slices of ginger. Top with syrup and fresh fruit, yogurt, or creme fraiche, or a little bit of cheese and a slice of bacon.
With the Kids:
*Last time in Recipes: Homemade Gatherings: Free Recipe + a Book!