I love breakfast on the weekends. Usually I make something more labor intensive that I think everyone in the house will enjoy. Kind of a special treat. Omelets, crepes and waffles are some that come to mind. Other times I like to try new recipes. I’m so thankful when my Secret Recipe Club assignment comes around and I have a new blog to explore and cook from. This month I had the honor of being assigned my group host Camilla’s blog Culinary Adventures with Cam. Camilla has a full fun life with her husband and as a mom. I love what she says her parenting goals are: ‘grow conscientious, creative kids with fearless palates!’ She has tons of recipes that are full of fun and unique flavors I have no doubt her kiddos will enjoy flavors from around the world.
I actually cooked two recipes up from her blog. The first was empanadas. I was so excited about them, and I really enjoyed them, but the hubs wasn’t a big fan so instead of posting those (still check em out, I loved them!), I made a second – the cardamom pannekoeken.
Pennekoeken is the Dutch word for pancakes. Other names include Dutch baby and oven pancake. I am always a fan of anything Dutch since I was born there and lived there for a while as a kid. These puffy baked large pancakes turned out delicious with freshly cut strawberries. I loved that I could quickly whisk the batter together and get it into the oven before anyone was awake. When I pulled it out of the oven Hunter was just waking up so he helped me cut up the strawberries. The boy loves to help me around in the kitchen whenever he gets the chance. Pannekoeken may look like a lot of work but it is actually a super simple breakfast to make with little hands on cooking time.
I would highly recommend adding some freshly whipped heavy whipping cream to go along with the strawberries. Wishing I would have had some on hand!
Recipe from here
- 1-1/3 cup whole milk
- 6 eggs
- 4 tbsp unsalted butter, melted
- 1/2 tsp ground cardamom
- 1/2 tsp baking powder
- 1-1/3 cup white whole wheat flour
- Preheat oven to 425 degrees F. Butter two baking dishes (I used a cast iron skillet and large round polish pottery dish). Whisk together the milk, eggs, melted butter and ground cardamom in a large bowl. Add the flour and baking powder and continue to whisk for 1 minute.
- Pour the batter into your dishes and bake until the Pannekoeken is puffy and golden. Mine took 25 minutes, but I would check at 20.
If you are a dutch baby fan, check out this chocolate dutch baby. Another delicious but slightly sweeter one!
We have been spending as much time outside as we can soaking up this amazing weather. I wore shorts today and it was awesome! The kids have been loving it so much too. And because they are just so cute, I have to share a few pictures from our weekend.
What do you call this type of pancake? Pannekoeken, dutch baby, oven pancake or something else? What would you top your Pannekoeken with?