It’s Secret Recipe Club reveal day today! Yeah! I truly love these days so much. I love getting to see who had Food Babbles and I love surprising someone else by recreating something they made on their blog also. The best part each month though is getting to discover a new blog that I may not have known about before. This month I was assigned Culinary Adventures with Camilla. In her own words Camilla describes herself as “”a tree-hugging, veggie-crunching, jewelry-designing mean mommy who loves to cook but hates to clean.” She also said her parenting goals are to “grow conscientious, creative kids with fearless palates!” Love that! I am partially screwed by my husband’s picky eating genes than run very deep and will stubbornly not budge despite my best efforts.
Camilla has some enticing recipes that are so creative on her site like Cardamom-Scented Lamb Stew with Pears. I love the sweet and savory notes in that stew and I don’t think I’ve ever thought to use cardamom in a savory meal before. How about Wild Boar Rillettes? Oh and I will definitely be making this Goat Cheese & Pumpkin Butter Tart. The flavor combination sounds incredible!
As I browsed through endless, mouth-watering recipes I stumbled across a recipe for Vanilla Bean Pannekoeken. I wasn’t sure exactly was it was but it looked liked a slice of thin pastry topped with raspberries and dusted with powdered sugar. As I read on, Camilla told a lovely story about living in the Netherlands for 3 years as a child and how every Sunday her family drove to a farm where they served Pannekoeken, dutch pancakes. AKA: Dutch babies. As she ate her Dutch pancakes she was transported to her childhood, that farm and the memory of eating Pannekoeken.
After reading this, I was able to envision a bit of Holland and a tiny piece of Camilla herself which endeared me to this recipe. I knew this was the recipe I wanted to make. I made the Pannekoeken as she instructed and topped mine with macerated strawberries and a bit of mascarpone whipped cream I had left over from that Red Wine Chocolate Bundt Cake which went so nicely with this light, fluffy pancake. I loved this recipe and I truly enjoyed reading Camilla’s blog. I know that you all will too so please go over and say, “hello!”
One Year Ago: Macarons with Raspberry Ganache
Two Years Ago: Citrus Zest Sugar Cookies
A light, puffed pancake topped with macerated strawberries and mascarpone whipped cream makes for a simple breakfast that feels like something special.
- 2/3 cup whole milk
- 3 eggs
- 2 tablespoons salted butter, melted and cooled to room temperature
- seeds from one vanilla bean
- 1/2 teaspoon pure vanilla extract
- 2/3 cup white whole wheat flour
- 1/4 teaspoon baking powder
- 1 cup hulled and quartered fresh strawberries
- 3 tablespoons granulated sugar
- 1 tablespoon Grand Marnier
- 1/2 recipe Mascarpone Whipped Cream
- Preheat oven to 425 degrees. Butter a 10" oven-safe skillet and set aside.
- In a large mixing bowl, whisk together the milk, eggs, melted butter, scrapings from the vanilla bean and vanilla extract. Blend in the flour and baking powder. Whisk for a full minute.
- Pour the batter into your prepared pan and bake 30-35 minutes, until the Dutch baby is puffed and golden.
- While the pancake bakes, prepare the strawberries. In a small bowl, toss together the strawberries, granulated sugar and Grand Marnier. Set aside.
- Prepare Mascarpone Whipped Cream
- Cut into slices and serve topped with strawberries and a dollop of whipped cream.
Adapted from Culinary Adventures with Camilla