Happy belated Father’s Day to all of the wonderful dads out there! We had a really relaxing morning at our house with my dad and Kevin, and then a spontaneous trip to the beach for a little wind and sea.
Here are a few moments from our weekend, plus a recipe for delicious Dutch pancakes that I could eat every. morning.
I’ve had that fabric bunting hanging above our outdoor table since this event and I think I might keep it up for a while. It’s colorful and sweet and brings a little character to the outdoor space.
Speaking of the outdoor space, I can’t believe that this time last year it was in this state! We’ve been using it nonstop ever since the warm weather arrived. It’s especially perfect for brunch.
On to that delicious, melt-in-your-mouth recipe…
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Dutch Pancakes
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Pancake ingredients: 4 large eggs, 1/2 c flour, 1/2 c half & half, 1/2 t cinnamon, pinch salt, 4 T butter. Preheat oven to 450.
Peach, plum & blueberry brandy topping: 4 small peaches sliced, 4 small plums sliced, 1/2 c blueberries, 4 T butter, pinch of cinnamon, splash of brandy (you be the judge), 1-2 T sugar
Inspired by this recipe (but altered to include my favorite flavors and our specific oven temp times), I set out to create a favorite breakfast food by Kevin. I’ve heard of this fluffy guy referred to as both a Dutch and a German pancake, but the idea is that it’s one large pastry (though not too sweet – very much like a pancake) that rises and concaves in on itself to leave a soft, doughy center that is just delicious with fresh squeezed lemon and powdered sugar. Or in our case this weekend, fresh fruit!
Liv is my big kitchen helper so I tend to find that it’s easier to prep all of my ingredients in a couple of bowls so that she can pour, pinch and sprinkle without me panicking because she has just dumped an entire bag of flour or a heaping tablespoon of salt into a full mixing bowl. A few more dishes to clean up, but Liv gets to participate and LOVES it.
First up was slowly adding the flour, half & half, salt and cinnamon to the whipped eggs.
Keep on churning until the mixture is all liquid with no lumps (a mixer or handheld blender is optional here).
Meanwhile, heat your cast iron or oven-safe large pan in the oven until piping hot.
Add your 4T of butter directly to the hot pan and roll the butter around until it has completely melted and has coated the bottom and sides.
Immediately pour in your batter and close up that oven for approximately 15 minutes.
I’ve seen recipes call for as long as a baking time of 25 minutes and as short as 10-15, I found that our oven presents the perfectly puffed pancake somewhere between 15 and 20.
While baking the Dutch pancake, I prepped the fresh fruit sauce.
Heat a small sauce pan and add 4 T butter until melted, pour in sliced fruit (not the blueberries) and add a dash of cinnamon and sugar – and as much brandy as you dare.
Let simmer for about 10 minutes or until your pancake is ready to come out of the oven. Add blueberries for just a minute or two before pulling your syrupy fruit sauce off of the burner.
Meanwhile in the kitchen, Liv and Nana have moved onto Father’s Day sugar cookies :).
And Uncle Andy is busy squeezing fresh OJ.
Finally a yummy brunch is served.
Followed by a little relaxin’ at the beach! Was the perfect, blue-sky day.
Hope you had a wonderful weekend, too.
