Breakfast is the only meal that can be had at any time of day, and never feels out of place. 10 AM or 10 PM, a bowl of cereal, some eggs and bacon, or a home cooked waffle fills an empty stomach or a tired soul. We try and have breakfast and coffee together as much as possible, but these days our mornings together are few and far between. With our work schedules, we get the breakfast chance about once every other week, usually Saturday mornings. On those wonderfully special days we sleep in a little later, make a pot of french press coffee (infinitely better than using the machine) and whip up something to eat. Figuring out what to cook is always entertaining (Eric's suggestions usually start with "well we can cook up some bacon and..."). Last Saturday started with a request for bacon (denied) and turned into thoughts of pancakes, skillets and homemade syrup. While the buttermilk is always and forever a favorite (and sidekick to Eric's dad's blue eggs story), we wanted something different for you guys, something with a little more uniqueness to it. Enter the Dutch Baby Pancake. One Pancake to rule them all. Or at least serve them all. This could be another single pan dish (even though we mixed in a bowl first) and has a very different texture than a traditional buttermilk pancake. It's fluffier, and has a distinct omelet-esque flavor. It's like a pancake omelet with syrup added. That might sound odd, but trust us, its amazingly good, especially with the cinnamon syrup we made. The syrup of course could go with any breakfast cake. Can't wait till next breakfast!
Pictures and Recipe after the break
