Hot Breakfast in a Hurry
Growing up, both my parents worked outside the home. But despite their busy schedules, they always found time to make a home-cooked meal for breakfast and dinner. For breakfast I especially remember pancakes, muffins, waffles, French toast and sunny side up eggs and rice with Portuguese sausage (a Hawaiian favorite).
As I get older, weekday breakfasts have become much less elaborate but I do try to make an effort. I’ve found two keys for weekday breakfast success: either make-ahead breakfasts like granola, or recipes with very few ingredients like breakfast burritos or healthy smoothies.
One of my favorites is the latter: Bismarcks. With only five ingredients and less than five minutes of prep time, you’ll be eating before you know it!
This recipe from my dad is a variation of recipes called Dutch Baby or David Eyre’s Pancake and has a long history.
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Serves 2 to 4
2 tablespoons butter, melted
1/2 cup unbleached all-purpose flour
1/2 cup milk
2 eggs, beaten
1 tablespoon fresh lemon juice
Preheat the oven to 475° F. Pour melted butter into an oven-safe skillet and swirl the butter in the pan to coat the entire bottom. In a large bowl, mix flour, milk and eggs until smooth. Pour the batter into the skillet and bake about 12 minutes, or until the batter is puffed and golden.
Remove from oven and sprinkle with lemon juice, swirling to ensure even distribution. Pancake will fall and lose its puffiness. Cut into quarters and serve hot.
Serving suggestions: Serve Bismarck with jam or jelly, maple syrup and/or fresh berries.
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