Fruity Fall Breakfast for New Parents
It’s one of those cold Fall mornings. The kind where you want to stay all curled up in bed, but you know your baby will be awaking soon and you should probably eat before the day gets started and it’s 11am and you STILL haven’t eaten. Then you smell the most wonderful warm, apple-y baked goodness emanating from your kitchen.
You breathe it in and in your morning haze realize your postpartum doula must have had a little extra time overnight and whipped up something fast and delicious to warm you up on this cold morning…..and to feed you before your day begins.
That smell is a baked German Pancake (aka Dutch Baby) with an Apple Nut topping.
Here are the simple ingredients and instructions we use to make this delicious fruity fall breakfast for some of our new parents.
German Pancakes (aka Dutch Babies)
Heat oven to 425
Combine 3 eggs, 1/2 cup milk, 1/2 cup flour, splash of vanilla and dash of salt in a medium sized bowl or in a blender until smooth.
Put 2 tbsp butter in 9×9 square baking dish or cast iron pan and place in heated oven for 1-2 minutes until butter is melted.
Pour prepared batter into baking dish; bake for 20 minutes.
(this recipe is easily doubled for use in a 9×13 baking dish
Apple Nut Topping
Heat 1-2 tbsp butter in non-stick pan over medium heat; add 1-3 diced apples and 1/4 cup walnut or pecan pieces. Cook until apples are tender; add 1-2 heaping teaspoons brown sugar and 1/4 tsp cinnamon; stir until glazed.