Over the past two weeks, I received several requests for easy brunch recipes that were not heavily egg based. I have a host of egg-centered recipes that are my go-to recipes for brunch ideas, from quiches to big-batch omelets and egg bakes. I was pleased to find that, after searching my recipe database, I also have some terrific non-eggy breakfast options, too, like my Dutch Baby Pancake and Angel Food French Toast.
While both recipes have eggs included, they are not the main ingredient. Both recipes are perfect for spring and summer mornings, easy to make with basic pantry ingredients, and there is even a semi-homemade cheat allowed for the French toast. Enjoy and happy spring! (I think it is finally safe to say that 鈥� we shall see.)
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Sarah鈥檚 Dutch Baby Pancake
I first shared and it was an instant hit among our readers. Despite its impressive, towering shell, this Dutch Baby Pancake is surprisingly simple to prepare and is always a hit whenever I serve it.
The batter consists of eggs, milk, flour, sugar and butter, with salt, vanilla extract and citrus zest added to enhance the flavor. Unlike regular pancake batter, this batter is thin, runny and free of lumps, and without any leavening agent included, you may wonder how you will ever achieve the high walls that make a Dutch Baby pancake so impressive.
The secret is to bake the pancake in a hot oven 鈥� 425 degrees 鈥� as the heat will force the batter to rise and puff as the pancake bakes. I have had the best results when I use a glass pie plate for this recipe, but you can also use a pie tin or even a cast-iron skillet.
Many recipes for Dutch Baby Pancakes recommend using a liquid blender or food processor to mix the batter, but I have had the best result when using my stand mixer with the whisk attachment. I also add the butter in two stages 鈥� half of it into the batter and the other half I place in the pie plate and melt it in the oven before adding the batter. The hot butter helps create the necessary reaction for the batter to activate and start rising.
Once the Dutch Baby is ready, you can fill it with any variety of toppings, including macerated fresh fruit, hazelnut spread, peanut butter and jelly, honey and maple syrup.
Serves: 2 to 4
Ingredients:
3 extra-large eggs
陆 cup milk
陆 cup all-purpose flour
1 tablespoon granulated sugar
陆 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon lemon or orange zest (optional)
录 cup unsalted butter, room temperature, divided
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Serving option:
3 cups assorted berries
1 tablespoon sugar
Powdered sugar, for dusting
Other serving suggestions: Maple syrup, whipped cream, jam, chocolate spread (Nutella), honey
Directions:
In a small bowl, toss the fresh berries with the sugar and let marinate at room temperature until pancake is ready. The berries may also be prepared the day before and refrigerated until ready to use (tossing occasionally), which will yield more syrup from the fruit.
Preheat oven to 425 degrees and place a 9-inch pie dish or oven-proof skillet on the center rack.
In the bowl of your stand mixer fitted with the whisk attachment, whip the eggs on medium speed for one minute until frothy and combined. Add the milk and continue mixing on medium for 30 seconds.
Reduce the speed to low (1 or 2) and sprinkle the flour in slowly for even distribution. Keep the mixer on low and add the sugar, salt, vanilla extract, lemon zest and the 2 tablespoons of melted butter, scraping down the sides as needed. Mix until the ingredients are fully incorporated, and the batter is smooth and free of lumps, about 1 to 2 minutes.
Take the remaining 2 tablespoons of (room-temperature) butter and place it in the center of the hot pie dish in the oven to melt. Once the butter is melted and bubbly, about 1 to 2 minutes, remove the dish from the oven and swirl it around so that the butter coats the bottom and sides.
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Pour the batter into the dish and return it to the oven. Bake until the pancake is puffed to several inches with golden brown sides and darker brown edges, about 20 minutes. Oven temperatures vary, so start checking for doneness after 15 minutes.
To serve: Fill the center of the pancake with the berry mixture, including all the syrupy juice, and sprinkle generously with powdered sugar. Cut into quarters and serve. Best when served hot but may also be prepared a few hours in advance and held at room temperature until ready to serve.
Sarah鈥檚 Angel Food French Toast
This recipe made its when I had a surplus of angel food cake on hand leftover from my grandmother鈥檚 100th birthday celebration. Angel food cake is my very favorite cake to bake 鈥� and eat 鈥� but it does take time and some baking know-how to master. If you feel up to the task, you can find my or email me for a printable version to sarahnasello@gmail.com. Otherwise, you have my permission to use a store-bought angel food cake without any guilt.
For this recipe, all you need to achieve French toast heaven is one angel food cake, three eggs, some milk, vanilla extract, a little flour, salt, cinnamon and butter. The dry ingredients are combined and then I add two tablespoons of milk to create a slurry to incorporate into the batter. This step creates the wonderfully crisp shell on this French toast, while keeping the inside moist and tender.
You can top this Angel Food French Toast with whipped cream, maple syrup, lemon curd or whatever you prefer, but I love it with generous drizzle of homemade strawberry coulis and that recipe is also included today. Bon appetit!
Serves: 4 to 6
Ingredients:
1 angel food cake, sliced into 12 pieces
3 large eggs
戮 cup milk, plus 2 tablespoons, divided
2 teaspoons vanilla extract
1 tablespoon flour
录 teaspoon salt
录 teaspoon cinnamon
Butter, for greasing the griddle/pan
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Directions:
Heat a griddle or large skillet over medium to medium-low heat.
In a large mixing bowl, beat the eggs with the vanilla and 戮 cup milk, until frothy.
In a small bowl, use a whisk to combine the flour, salt and cinnamon until evenly blended. Add the remaining 2 tablespoons of milk and mix until the dry ingredients are totally dissolved to create a slurry.
Add the slurry to the egg mixture and beat until well combined.
Heat a griddle or pan on medium to medium-low heat. One at a time, soak each slice in the egg mixture, letting most of the liquid drain off. For best results, place soaked slices on a wire rack set over a baking sheet for 2 to 3 minutes.
Melt a pat of butter on the hot griddle/pan then place 2 to 3 pieces on it and cook until golden brown on 3 sides, including the thick outer crust, about 2 to 3 minutes per side. Repeat with remaining slices, adding butter as needed.
Serve with strawberry sauce or fresh fruit and fresh whipped cream.
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Leftovers may be refrigerated for up to 2 days and reheated on the griddle/pan before serving.
Strawberry Sauce
Makes: About 1陆 cups
Ingredients:
1 pound strawberries, tops removed and halved
录 to 1/3 cup sugar
1 to 2 tablespoons fresh lemon juice (apple juice may be substituted)
Directions:
In a medium saucepan, add the strawberries, 录 cup sugar and 1 tablespoon juice and stir to combine. Cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the berries are mushy-soft. Use a handheld or liquid blender to puree the mixture until smooth. Taste the sauce and add more sugar and/or juice as desired.
To remove the seeds, place a strainer over a medium bowl and pour the liquid into it, using the back of a ladle to press the mixture through. Transfer sauce to a squeeze bottle or airtight container and refrigerate for at least 5 days or freeze for several months.
Recipe Time Capsule:
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- 2022: Primavera Brunch Salad
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