December 31 is upon us! I’m expecting thousands of drunken belligerent psychos to descend on my neighborhood tonight, and if you think I’m excited, I’m actually going elsewhere. Nothing I hate more than Adams Morgan on New Years Eve. Tomorrow morning, however, is another story entirely. The streets will be dead, most def. I love waking up on New Years Day to total silence, enjoying yummy but easy breakfast and hot tea in my bathrobe, and being altogether lazy.
Even if you’re like me and breakfast/brunch is your thing, I’m sure you feel me that cooking on New Years morning isn’t exactly an appealing thought. Especially if you’re hosting tomorrow morning, surely you want something easy to make, but with big wow-factor. A Dutch Baby is just the thing. It’s a big, floppy, eggy pancake that puffs up beautifully in the oven; pull it out, top with some stewed fruit and a dusting of powdered sugar, and ta-da! Perfect breakfast entree. It takes 20 minutes to bake and about 15 seconds to mix up. Can’t complain about that prep time, now can you?
Just in case a hot, fluffy, fruit-topped pancake isn’t your thing (but really, who are we kidding?) I’ve included links to some other good New Years brunch recipes below. Have yourselves a safe and rockin’ evening, and a very Happy New Year!
New Years Day Brunch Ideas:
- Rich and creamy apricot-stuffed french toast
- Lazy, boozy french toast casserole
- Easy vintage breakfast biscuits
- Ever-popular and dead easy shakshuka
- Any kind of frittata, any kind at all
- Blackberry and pear clafoutis — perfect for winter
There are plenty more where those came from — just run a quick search through my breakfast-and-brunch category and see what pops up. Enjoy!
Dutch Babies
basic recipe courtesy of Lara at Cook and EatThis recipe makes enough for one large pancake, which will feed two hungry people. For a larger pancake, double the recipe and use a large stainless steel or castiron pan.
2 eggs
pinch of salt
1/4 cup flour
1/4 cup milk
1 T unsalted butterPreheat the oven to 425F.
Whisk the eggs with the pinch of salt until they just begin to get a little fluffy. Gradually whisk in the milk and flour and continue to whisk until smooth.
Melt the butter in a 5-inch cast iron pan. Then, pour the egg mixture over the butter. Move the pan immediately to the hot oven. Bake for 20 to 25 minutes, or until it puffs up over the edges of the pan and is a rich golden brown on the edges.
Top with any kind of stewed fruit, or even good-quality preserves, and finish with a dusting of powdered sugar. I used poached quince that I had leftover — delicious.
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{ 2 comments }
Yummy! This would be a different version of the German pancake that we’ve made in our family for years. It is SO good. Definitely a good choice for an easy brunch. Thanks for tweaking my memory…
I just checked out your Shakshuka recipe and OMG! – it looks amazing! Great idea! Thanks.
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