Special Dietary Needs

Every morning and every breakfast should be special for every guest. At Bloomsbury, we strive to deliver just this special time, special meal to every special guest. This week we have enjoyed a gluten-free and soy-free guest for a few days. In search of making her breakfast special, I experimented this morning. I delivered a winner:

German Pancakes "Dutch Babies"

6 eggs, room temperature

1 cup whole milk, room temperature

1 cup Bob's RedHill Pancake Mix (or if not gluten-free, 1 cup bread flour)

1/4 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

5 tablespoons butter

thinly sliced apple

confectioners sugar

1. Preheat oven to 450 degrees. Select a heavy oven-proof skillet (I actually used six 5-inch iron skillets). Place butter in the skillet and place in the oven while you prepare the mix -- watch to see the butter bubbling hot/not browned. In the blender, mix eggs (beat them before adding other ingredients), milk, extract, cinnamon and pancake mix. Mix very well. The batter will be thin, smooth, and creamy. Pour prepared batter into the hot skillet. Do not fill the skillet more than 2/3 full as the pancake puffs. Top with thin apple slices (you could use fresh peaches). Immediately return to the oven. Bake for 20-25 minutes until the pancake is puffed and golden brown; be careful to not overcook or the bottom will be dry. Sprinkle with confectioner sugar. Serve immediately as the puff will settle shortly after removing the skillet from the oven. Offer fruit compote or pure maple syrup to accompany. Fresh whipped cream would also be a great compliment! Enjoy and allow your special guests to enjoy a special breakfast!