I grew up eating apple pancake, which is essentially the apple version of a Dutch Baby— it was a special breakfast treat my family would order from a local restaurant every now and then. This is no ordinary pancake (I think I may have sworn off typical pancakes altogether), and you’ll see why when you taste it in all its warm, apple-y custard glory.
Find the recipe for THE apple pancake here. I like to add a little more sugar to the batter and top each serving with powdered sugar. 🙂 Enjoy!
As you may have noticed, Sweet Falcon has undergone a bit of a makeover. I’ve been wanting to change things up for a while now and figured I might as well dive in and see what happens. It’s still a work in progress, but hopefully you like it and find it a little more user-friendly! (And fellow bloggers, check out this post to find some beautifully designed social media icons.)
And now for the good stuff– a long-awaited Sunday Supper post! It’s obvious I have a bit of a love affair with the fall season, and the vegetables that come with it are a big part of my infatuation. Okay, and I also have an affinity for eating breakfast for dinner, but I think this dish works beautifully for any meal. Sweet potatoes, caramelized onions, sausage, eggs, AND plenty of garlic and fresh rosemary make for one wonderfully hearty and satisfying supper. Or breakfast. Or lunch.
Find the recipe here, courtesy of The Kitchn. Enjoy!
So, remember how I raved about the Dutch Baby I had in Palm Springs? Not really? Well, I had a Dutch Baby in Palm Springs and I raved about it. One of the first things that popped into my head as I scarfed it down in a ladylike manner was, “I have to find a recipe for this.” The best way I can describe a Dutch Baby is a cross between a popover and a light, airy pancake. And once I discovered how incredibly easy it is to make one, I vowed that I would never have regular pancakes again. I mean, it doesn’t even need syrup! Just a dusting of sugar and you’re good to go. No flipping pancakes and making a mess all over your stovetop. No irregular shapes that you’re trying to pass off as Mickey Mouse. One skillet, pop it in the oven, and twenty minutes later, welcome to Dutch Baby heaven.
Dutch Baby with Lemon Sugar
(Courtesy of Epicurious)
Makes 4-6 servings
1/3 cup sugar
2 tsp grated lemon zest
3 large eggs, at room temperature
2/3 cup whole milk, at room temperature
2/3 cup all-purpose flour
1/4 tsp pure vanilla extract
1/8 tsp cinnamon
1/8 tsp grated nutmeg
1/8 tsp salt
4 tbsp unsalted butter, cut into pieces
Lemon wedges, for serving
Place a 10-inch cast iron skillet on the middle rack of the oven and preheat oven to 450 degrees F.
Stir sugar and zest together in a small bowl and set aside.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt. Continue to beat until smooth, about 1 more minute (batter will be thin).
Add butter to the hot skillet and melt, swirling to coat. Add batter and immediately return the skillet to the oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Top with lemon sugar and serve hot with lemon wedges. Enjoy!
I adore a good brunch– from the all-you-can-eat buffets I would partake in every Easter as a little girl, to cozy Sunday morning get-togethers. To me, it is the perfect meal, which is why I recently planned a special birthday brunch for a friend. We started off with a chilled version of this delicious blueberry soup, topped off with creamy vanilla yogurt and granola. This was paired with the delectable, fluffy, once-you-pop-you-can’t-stop French breakfast puffs rolled in the magical mixture that is cinnamon and sugar. And last but not least, the main course: baked Gruyere and sausage omelettes, served piping hot in individual Au Gratin dishes.
Okay, maybe this is more “breakfast” than “brunch,” but breakfast eaten after noon counts, right?