Breakfast is an important meal. You’ve all heard that before. But finding time to make breakfast can be a hassle. That’s why I’m always on the lookout for quick and easy breakfast recipes that contain ample amounts of protein to keep us going for a while.
When I came across this recipe on a blog a few years ago, I knew it was a keeper.
It was originally called a Dutch Baby, and on this blog it was a Dutch Puff. The kids didn’t like that name though, so we call it a Dutch Blintz. Don’t ask–I’m not entirely sure why. But we do. And it’s become a family favorite.
To make one of your own, you’ll need the following:
1/2 cup butter
2 cups milk
2 cups flour
Preheat oven to 400. While it is preheating, put the stick of butter in a 9×13 pan and put it in the oven. This will melt the butter while you prepare everything else.
In a bowl, beat eggs, milk and flour until smooth.
Once the oven is preheated, remove the pan with the butter (careful–it’s hot!) and pour egg mixture into the melted butter.
Bake for 20 minutes.
This will puff up beautifully. We like to pour some maple syrup on the top, and dust with a little powdered sugar before cutting. I like this because it actually cuts down on the amount of syrup the kids eat.
We’ve also gone the savory route with this, and added shredded cheese and ham. Both are good!
And it doesn’t take long for us to pretty much devour it all!
Oh–if you don’t need quite as much, you can easily scale this recipe down. Use 2 eggs for every 1/2 cup of flour and milk.
Breakfast that cooks quietly in the oven is much less intensive than flipping pancakes or anything else. I can work on getting kids dressed, dishes washed or whatever else needs done.
What are some of your go-to breakfasts for busy mornings?