Breakfast for Dinner – Dutch Baby

My kids are kind of funny. At breakfast time, the mere mention of breakfast makes them recoil. But then you say breakfast and dinnertime together and they get over-the-top ecstatic. I say Dutch Baby and they can barely contain themselves. 🙂

Breakfast for Dinner

My kids adore having breakfast for dinner. I never used to make breakfast for dinner until the last couple of years. When our budget started getting tighter and tighter, I found that having breakfast for dinner was a great way to feed a family cheaply. I actually really enjoy it for dinner during the winter months since it seems like comfort food to me.

There are many ways to create a healthy meal with breakfast food by adding fruit and vegetables. I like to serve fruit on the side of our breakfast dinners.

The recipe that I am sharing with you, is one that I have a have used for years from Cook’s Country. Cook’s Country is a part of America’s Test Kitchen and Cook’s Illustrated. I have used their cookbooks for years. I always appreciate all of the testing that goes into their recipes!

Dutch Baby
Recipe Type: Breakfast
Cuisine: American
Author: Jodi
Ingredients
  • 2 T vegetable oil
  • 1 C all-purpose flour
  • 1/4 C cornstarch
  • 1 t concentrated lemon juice & 1 T concentrated lemon juice*
  • 1 t salt
  • 3 large eggs
  • 1 1/4 C skim milk
  • 1 T unsalted butter, melted and cooled
  • 1 t vanilla extract
  • 3 T confectioner’s sugar
Instructions
  1. Oil Skillet. adjust oven rack to middle position and heat oven to 450 degrees. Brush surface and sides of large skillet with oil. Place skillet on oven rack and heat until oil is shimmering, about 10 minutes.
  2. Mix the Batter. Combine flour, cornstarch, 1 t lemon juice, and salt in large bowl. Whisk eggs in another bowl until frothy and light, about 1 minute. Whisk milk, butter and vanilla into eggs until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain, then slowly whisk in remaining milk mixture until smooth.
  3. Bake and Serve. Carefully pour batter into heated skillet and bake until edges of Dutch Baby are deep golden brown and crisp, about 20 minutes. Transfer skillet to wire rack and sprinkle Dutch Baby with lemon juice and confectioner’s sugar. Cut into wedges and serve.
  4. *Original recipe calls for 2 t grated zest and 2 T juice from 1 lemon.

 

 
About the Author

A Mommy blogger who loves working from home while raising her 9-year-old daughter and 5-year-old boy/girl twins with her husband. I have a passion for learning and enjoy anything having to do with the technical side of blogging. I am also always working on self-improvement and being the best mom I can to my children. I am also a bit of a coffee addict! ❤

Comments

  1. md kennedy says

    Forget the kids: breakfast for dinner is great for me, too! And this sounds yummy…

  2. Neat. I have never heard of this but it sounds great!
    Ellen Christian recently posted..Simple Easter Craft – Decoupage EggsMy Profile

  3. Debra Gibbs says

    we used to have breakfast for supper every sunday nite. We had an early dinner around 1 and then eggs or pancakes for dinner

  4. I love breakfast for dinner!

  5. Susan Alban says

    Thanks for sharing this recipe! I love breakfast for every meal

  6. Growing up we used to call this “A Country Breakfast”

  7. Lily Kwan says

    This recipe looks very tasty. Thanks for sharing!

  8. I eat breakfast for every meal, there is just something about it! I however have yet to try something like this recipe. So going on my dinner menu this week.
    Holly recently posted..Julep Maven Nail Polish GiveawayMy Profile

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