My earliest memories of ‘breakfast’ are from when I was 5. We were living in an apartment in Oakland, California. Every morning before Kindergarten my nana would get me out of bed, sit me in my dad’s antique rocker with the velvet cushions and lions head arm-rests, and she’d serve me toast with strawberry jelly and a cup of coffee.
(Yes, I said “kindergarten” and “cup of coffee” in the same sentence.)
Sometimes I’d get cereal… and, sometimes I’d get her scrambled eggs. But without a doubt: breakfast was always one of those three dishes.
Then, my next breakfast memories are from when I was about 9 and in Guam. I remember the feel of the cool island air on my skin as I sat in the open doorway of our tin shack’s back porch. I always made it just in time to watch my nana throw cracked corn to the masses of chickens cooing in her honor. Half asleep, I’d watch her routine – and then, when her pockets were empty of the chicken goodies, she’d walk next door to her house and then return to mine with one of three things: a bag of warm donuts from the old man that used to sell them out of the back of his car on our street, a stack of her famous pancakes, or a plate of scrambled eggs.
Again, I could always count on it being one of those three things… and, honestly: the lack of variety never bothered me one bit.
So it is in my house these days. Breakfast is one of those meals where my kids can pretty much bank on one of a handful things, typically: cereal, fruit, and hardboiled eggs; quinoa porridge; or this:
The beauty of this dish is that, while it looks gourmet and totally wows the kiddos, IT IS SO SIMPLE. Seriously, it cooks itself! Here’s what you do:
Ingredients to make one 9×11 glass baking dish (feeds 4-5):
- 4 eggs, room temperature (you can bring eggs to room temperature by soaking them in their shell in a bowl of warm water for 5 minutes)
- 1 cup milk
- 1 cup flour, sifted
- two pinches of nutmeg
- 1 cup of cooked quiona
- 3 TBSP butter, sliced in squares
- Place your glass baking dish in the oven and pre-heat the oven (and the dish) to 425.
- Whisk your eggs until they are light. Add the milk, flour, and nutmeg; and, gently whisk until all ingredients are blended. (NOTE: It’s okay for it to be a little chunky, so don’t over mix!)
When the oven is ready, here’s where you’ll need to work a little quick:
- Remove the hot pan (carefully!) from the oven. Place the butter squares in the pan so they begin to melt. Using a fork, stab a butter square and butter up the sides of the pan, too.
- Pour the cooked quinoa into the buttered pan; toss it quickly through the butter and evenly distribute it.
- Immediately pour in your batter over the quinoa making sure the batter goes to each edge of the pan. (Yes, it will disrupt the perfect distribution of your quinoa, but that’s okay.)
- Return the pan to the oven. Bake for approximately 13-15 minutes, or until the center is set, and the sides are lightly brown and begin to curl up the sides of the pan.
Now, here’s a big difference between my quinoa dutch baby and a traditional: This version won’t give you the impressive ‘rise’ of a true dutch baby due to the density of the whole quinoa. BUT, what it lacks in rise, it makes up for in texture and flavor. (Since you add the quinoa to a hot buttered pan, it crisps just a little and – mmmm! – you get a little crunch here and there…)
Now, peeps, seriously, there are some MUSTS for serving this yumminess hot out of the oven:
- You MUST use real maple syrup when you serve this little number… and just a drizzle! You don’t want it drunk on maple syrup.
- You MUST also use fresh fruit of some kind, like berries, or mango, or a warm fruit compote made by simply throwing some frozen berries in the microwave. The texture of this dutch baby is very dense, so the fresh fruit lightens it.
- You MUST dust with powdered sugar. Notice I said ‘dust’. It’s simply for effect more than anything. The goal is for the sweetness to come from the fruit and maple syrup, not an abundance of powdered sugar.
You may be asking: “Elisha, what if I don’t want it with the powdered sugar and maple syrup? ” Or, “what can I do with the leftovers?”
Here’s an alternative for serving (and it’s even better when they are cold):
And that’s it!
Please note that this recipe is not gluten-free. I used regular flour for this recipe, although I’m guessing it’s possible to replace the regular flour with gluten-free flour. Would you do me a favor? If you make a gluten-free version of this, would you come back and share it with us? I’d love to hear how it turns out and what (if any) alterations you had to make to cooking time.
Happy eating everyone!