What to cook this week

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By alie

Good morning, my fellow breakfast enthusiasts! Today, I bring to you two amazing recipes that will satisfy your sweet tooth and give you major breakfast goals.

Dutch Baby Pancake

Introducing the Dutch Baby pancake – a fluffy, crusty and delicious breakfast treat that will have you questioning why you’ve been eating boring old pancakes all these years.

Dutch Baby Pancake

Ingredients:

  • 3 large eggs
  • ½ cup all-purpose flour
  • ½ cup whole milk
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter
  • Confectioner’s sugar (for dusting)

Instructions:

  1. Preheat your oven to 425°F (218°C). Place a cast iron skillet in the oven so it heats up as well.
  2. In a bowl, whisk together the eggs, flour, milk, sugar and vanilla extract until no lumps remain.
  3. Take the skillet out of the oven and add the butter. Make sure it melts and coats the bottom and sides of the skillet.
  4. Pour the batter into the skillet and immediately return it to the oven.
  5. Bake for 15-20 minutes, or until the Dutch Baby is puffed and golden brown.
  6. Dust with confectioner’s sugar and serve hot.

There you have it – a simple yet versatile recipe for the perfect breakfast treat. Now, let’s move on to our next recipe.

Buttermilk Pancakes

Who doesn’t love a classic stack of pancakes? These Buttermilk pancakes are soft, fluffy and incredibly easy to make.

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Buttermilk Pancakes

Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 cups buttermilk
  • 2 large eggs
  • ¼ cup unsalted butter, melted and cooled slightly

Instructions:

  1. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
  2. In a separate bowl, whisk together the buttermilk, eggs and melted butter.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined.
  4. Heat a non-stick pan over medium heat
  5. Spoon ¼-cup portions of batter onto the pan and cook until bubbles form on the surface, about 2-3 minutes.
  6. Flip the pancakes and cook until golden brown, about 1-2 minutes more.
  7. Repeat until all the batter is used up.

And there you have it – two amazing breakfast recipes that will knock your socks off. Bon appétit!

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What To Cook This Week – The New York Times

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