When I was growing up, my mom would sometimes make my brother and I pancakes for dinner as a special treat. When my Dad worked late she would whip up homemade pancake mix, heat up the skillet and serve us a piping hot stack drizzled with hot maple syrup. It was a nice break from the dinner routine, both for her and us. I have adopted her philosophy that pancakes for dinner is always an acceptable treat now and then — like now, when the kids are on vacation and we aren’t in our daily routine. Just the other day I made these Dutch Babies for dinner. These enormously fluffy pancakes are sweet and light, and a total snap to make. I drizzled them with some of the strawberries I’d preserved in simple syrup last summer for a sweet, healthy topping, but you could use almost anything you want. While you are on vacation with your kids this week give these a try. Pancakes for breakfast, or dinner, are always a hit!
Dutch Babies with Strawberry Sauce
1 stick unsalted butter
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon Kosher salt
1 1/2 cups whole milk
1/2 teaspoon almond extract
1. Preheat oven to 400ºF.
2. Place butter in an ovenproof 10-inch skillet or baking dish. Place the skillet in the oven until the butter melts.
3. Meanwhile, whisk together the eggs, sugar, flour, salt, milk, and almond extract until completely smooth. As soon as the butter has melted pour this mixture directly into the skillet and spread it around evenly. Bake for about 25 minutes, or until the pancake is browned and puffed up.
4. Remove from oven and serve in slices drizzled with fresh strawberries.