windmills, tulips and the dutch pancake

this week has been crazy busy. i'm EXHAUSTED and ready for the weekend, so i needed this very, very much. 

the dutch pancake: ridiculously easy, fast and goooood, oh so good. this is the kind of food you don't mess around with. no frills. 

this was a breakfast staple of my mother's, especially on dreary winter mornings in north dakota. 

serve it with a little maple syrup (please spend a little more and get something quality) and/or peanut butter (jason likes both) and dust with confectioners' sugar. 

fingers crossed you make it through your work week,

maggie

shirley's dutch pancake

1 C all purpose flour

1 C milk

4 eggs

1/3 C butter

pinch of salt

while preheating oven to 425 degrees, melt butter in a 9 x 13 pan. Combine wet ingredients with flour and pour over melted butter. Return to the oven for 20-25 minutes. Bake until pancake is golden brown and puffy. Serve immediately. 

a cozy breakfast

here's a little of what i've been up to lately:

breakfast bread pudding with browned butter caramel sauce

i picked up this recipe via pittsburgh foods eated. on a foggy, rainy saturday morning this really, really hits the spot and makes me wish for fall. 

a happy weekend to you,

maggie