On Saturday or Sunday morning is about the only time I really like eating breakfast, because I can eat it later. Always taste better to me at later time, with that great cup of French Press Coffee. I love Dutch Baby Pancakes drizzled with lemon juice, honey, and sprinkled with a little powered sugar. This morning I made Dutch Apple Pancakes, using the same simple recipe as Dutch Baby Pancakes; just cooked a delicious golden apple in a tablespoon of sugar, cinnamon, and a little butter. I cook the apples in a skillet to make them syrupy but still firm and crunchy, place them on top of the batter and bake. I save the syrup to drizzle a spoon of it over my piece of the pancake. YUM! Williams Sonoma has a recipe that is the same, except they add butter and sugar to the batter. I do not, makes it to greasy and too sweet for me. I add butter to the baking pan and pour the batter on top. The butter cooks in, and keeps the batter from sticking. (I still recommend using a nonstick pan).
My simple recipe:
1/2 cup milk
1/2 cup flour
pinch of salt
half stick butter, melt in pan and pour in batter.
Bake in a preheated 400 degree oven. Serve immediately.