Dutch babies, have you had ’em? They’re light and fluffy and a fun spin on pancakes! And so, so good. Definitely erring on the side of dessert for breakfast. Nothing wrong with that though:)
Like most things I share here, these are simple and ready in 30 minutes. Usually breakfast for me takes an entire two minutes to prep and two minutes to eat. But these quick and easy dutch babies reminded me how great it is to slow down, sit down, and a enjoy a sweet treat for breakfast.
Sometimes I get in go-go-go, clean-clean-clean, do-do-do mode. And I forget to just slow down and enjoy life a little more. Especially life with the little people I love. I’m terrified that I’ll regret not slowing down just to enjoy more moments with them. And that is not a regret I want to have. So, I’m working on it. And guess what, it’s not easy for me. There’s a pile of laundry waiting to be folded and a kitchen that needs to be cleaned (if you guys could seriously see my kitchen right now), recipes to make, shoot, and write about. And as much as it’s paining me to ignore it all, it can wait. I need that reminder, and isn’t it silly how sitting down for a nice breakfast can do that?
So thank you dutch babies, you done good.
And I haven’t even told you the very best part about them. Brown sugar + greek yogurt. It’s the best creation ever. Place a giant spoonful of it on top of each pancake, and cover them with sliced strawberries. It’s gonna rock your world.
Now go sit down and enjoy some sweet little dutch babies for breakfast. And clean up later…..much, much later.
- 3 eggs
- 3/4 cup flour
- 3/4 cup milk
- 1/2 tsp vanilla
- pinch of Salt
- 4 tsp butter
- 3/4 cup non-fat plain greek yogurt
- 1 1/2 tbsp brown sugar
- 1 cup sliced fresh strawberries, stems removed
- 4 ramekins (1 1/2 " X 3 1/2")
- Preheat oven to 425. Place flour, eggs, milk, vanilla and salt in a blender and blend until foamy.
- Place a tsp of butter in the bottom of each ramekin. Place all four ramekins on a baking sheet and place in the oven until butter is melted.
- Once melted, remove from oven and using a dish towel or oven mitt, gently swirl the butter around the bottom of each ramekin. Then, divide batter evenly among all four ramekins. Place back in the oven (on the baking sheet) and bake for about 20 minutes until puffed up and golden.
- While pancakes are baking combine the nonfat plain greek yogurt and brown sugar, stirring until brown sugar dissolves.
- Once the pancakes are done, immediately serve with a scoop of brown-sugar greek yogurt and top with sliced strawberries. Enjoy!
- Pancake recipe slightly adapted from one of my mom's church cookbooks!
Unfortunately, I have no problem letting the dishes go. I’m a lazy bum and hate actually washing them, so I wash everything in the dishwasher. (Well, almost everything …) And that means a sink full of dishes most nights. But I’ve learned to not care 🙂 These look delicious! I just might have to try them for our breakfast Thursday dinner!
So gorgeous! I love how bright and fresh your strawberries look. Can’t wait to try this for breakfast! pinned.
Hello! Do you think I could make the batter without the blender and get the same results? Say, if I just whisked it.
Yeah just whisk it real good!!