I’m a big fan of weekend breakfasts.
Not the kind that you’re lining up outside of a restaurant, waiting for a table for a half hour (if you’re lucky), only to finally sit down to scarf down pancakes in a super noisy restaurant.
Nope. I prefer making my breakfasts at home on the weekends. That way, we can all still be in our pajamas while we’re eating, which is a special treat. There are no meetings or places that we have to be in the morning like during the weekdays. Weekends are our time and Saturday morning pancakes are a tradition with us.
I like making traditional pancakes, but sometimes I don’t want to stand at the stove flipping them. On those mornings, it’s time for a Dutch oven pancake. The oven does the work for you, baking the pancake in a pan until poofy. When you take it out of the oven, you can wow the kids with the height and watch them giggle as it deflates as it cools.
Dutch oven pancake is super easy and always super yummy, especially with a side of breakfast sausages or bacon. One of our favorites is this one that you see above, with bananas and strawberries. With strawberries starting to come out in the grocery stores in March, it’s a nice little teaser of spring.
So here’s a recipe you can try tomorrow, or Sunday, if you want to make Sunday your special weekend breakfast day and start a new family tradition. There’s nothing like sitting at the table, enjoying a freshly made breakfast and planning your weekend activities together.
Dutch Oven Pancake with Strawberries and Bananas
1 tbsp butter, melted
1 cup all-purpose flour
1 cup milk
3/4 tsp salt
1 cup orange juice
1/4 cup packed brown sugar
4 bananas, sliced
2 tsp cornstarch
1 tbsp water
1 1/2 cups sliced strawberries
4 tsp rum (optional)
Brush butter over bottom and side of a 12 inch ovenproof nonstick or cast iron skillet. Heat in center of 450 degree oven for 5 minutes.
While the skillet is heating up, mix together eggs, flour, milk and salt in a blender (or, alternately, in a large bowl. I find the blender mixes better and incorporates some air into the batter) until smooth. Pour into pan; return to oven and bake for 15 minutes. Reduce heat to 350 degrees; bake for about 10 minutes or until puffed and browned. Using a metal spatula, loosen from skillet and slide onto platter.
Meanwhile, while the pancake is in the oven, in a large skillet or small saucepan, bring orange juice and sugar to a boil over medium high heat, stirring; boil for 1 minute. Reduce heat to medium; add bananas and cook for 1 minute.
Dissolve cornstarch in water; add to pan and cook, stirring, for 1 minute or until thickened. Stir in strawberries and rum (if using). Spoon topping into center of puff and sprinkle with icing sugar.