Ah the weekend life. A time for recharging the old batteries and putting some pep back in to your step. Around my house that usually means some good food and if we are lucky a few adventures. Weekends are perfect for a delicious slow breakfast. After all, you have to stretch those cooking muscles on the weekend.
This year one of our website aspirations was to bring outside ‘in’. The Weekend is the quintessential time to enjoy the outdoors. Since our website is based in the Commonwealth of Virginia we are spoiled with lovely countryside, sights, and more.
I love exploring some of the old plantations in the state, as well as abandoned Virginia and the Commonwealth’s unique collection of old murals from the past. Who knows how long we will live in this lovely place so hopefully I will get the chance to capture it all on camera. We have been discussing a potential move to New Mexico so the clock is definitely ticking on seeing all that Virginia has to offer.
This Cherry Dutch Baby is light and airy. Full of good things to help start your weekend off right. The recipe uses delicious summer cherries which always make me think of my Grandad. When I would visit his home in the Yakima Valley located in Washington State during the summer we would always share some local Ranier Cherries together. Isn’t just fabulous when breakfast and dessert are the same thing? I do.
Dutch Baby Pancake
2/3 cup whole milk
1/2 cup flour
3 large eggs
1/2 tsp. vanilla
Juice of 1 lemon
3 Tbsp. melted butter
Chopped fresh fruit
Preheat oven to 425 degrees F.
Combine milk, flour, eggs, vanilla and lemon juice in blender and blend until smooth.
Melt butter in cast iron skillet. Pour in batter and place in preheated oven. Bake for 20-25 minutes. Remove from oven and sprinkle with powdered sugar and fresh fruit. Serve immediately.