Weekend breakfast are the best. They’re a better than average breakfast, with the promise of a lovely day of freedom. Today, my breakfast was inspired by the radio show I listen to on weekends while cooking breakfast. The theme for this mornings show was 1940’s hits. Let me paint you a picture to prove I’m not just getting old, and this really is a lovely way to spend the morning.
Spring has sprung, the sun is shining, my windows are open. The oven is on and there are various things cooking and smelling up the house with their loveliness. Coffee is brewing. The strains of classics like Blueberry Hill and Splish Splash are playing. Relaxed, jazzy, sunny, and cheery.
Inspired by all of that lovely, I made a batch of my Whole Wheat Pancakes, and topped it with Lemon Curd and Blueberry Coulis (same recipe as the Raspberry Coulis from Raspberry Lemon Crepes, but with blueberries). It was the perfect Sunday breakfast.
Since I’ve already written posts about these pancakes, lemon curd and berry sauce, I thought I’d share a different recipe for an equally perfect, but retro breakfast. Inspired by my trip to the past this morning on the radio, here is a recipe for Banana Cream Dutch Babies. A twist on a classic dessert in breakfast format – served in a German pancake that is a cross between a crêpe, a popover and a pancake. These come together quickly, which is a must for a weekend brunch. They’re best served fresh out of the oven with a cup of coffee, open that window (if it’s not too cold), and savor every bite. Watch your neighbourhood come to life, maybe find a radio station that will play some oldies, or just sit and revel in the silence. If you’re feeling guilty about the decadence of this breakfast, go for a walk in the lovely sunshine!
Banana Cream Dutch Babies
Yield: 6 dutch babies
Prep Time: 15 minutes | Cooking Time: 30 minutes
1/3 cup lactose-free milk
1/8 tsp vanilla extract
1/3 cup flour
1 tsp sugar
1/8 tsp salt
3 tsp lactose-free butter or vegan margarine, melted (plus more for the muffin pan)
Banana Cream Filling
2 egg yolks
1/4 cup sugar
3 tbsp cornstarch
1 1/2 cups lactose-free milk
1 tbsp lactose-free butter or vegan margarine
1/2 tsp vanilla extract
1 – 2 bananas, sliced
Lactose-free whipped cream
Chocolate chips (optional)
1. Place all Dutch Baby ingredients into a large glass measuring cup (You could use a bowl or blender for this job, but I like that the measuring cup fits in the fridge and has a pourspout for easy pouring). Blend with an immersion blender until smooth.
2. Refrigerate the batter. Chilling the batter for up to 6 hours is ideal, but I chilled it only while I was pre-heating the oven and preparing the filling.
3. Pre-heat the oven to 400 degrees F.
4. In a small bowl, combine the egg yolks, sugar, cornstarch and 1/4 cup milk from the Filling ingredient list. Whisk and set aside.
5. In a saucepan, heat the remaining milk until small bubbles form around the edges.
6. Add half of the heated milk to the egg mixture, and whisk until combined to temper the egg. Pour the egg mixture back into the heated milk in the saucepan.
7. Return the pan to the heat, and continue to cook over medium-low heat until the pudding has thickened and mounds on the back of a spoon.
8. Remove from the heat, and stir in the butter and vanilla.Allow to cool, stirring often so a skin doesn’t form.
9. Prepare a 6 muffin pan by spraying with cooking spray and placing a spoonful of butter in the bottom of each dish.
10. Heat the muffin pan in the hot oven until the butter melts. Remove from oven and quickly pour the chilled batter evenly between all 6 dishes.
11. Return to the oven and cook undisturbed for 15 – 20 minutes. They will rise significantly (they should look like a popover), and are done when they’re lightly browned.
12. Remove from oven, and immediately remove from hot pan using a spatula.
13. Spoon some of the pudding into the hollow of each dutch baby, top with sliced bananas and a dollop of whipped cream. Sprinkle with a few chocolate chips if you’d like.