At home with etúHOME: Baking with Alea Moore
While many are homebound for the next several weeks, we want to help elevate the everyday. Adding in simple moments of joy and opportunities to unplug to come together as a family can go a long way. We think there’s no better way to start this than through some good old-fashioned baking.
So we went straight to the expert, Alea Moore. Alea not only loves baking but offers some of the best kid-friendly inspiration as she’s mastered the art of motherhood through raising 4 kids of her own. We’ve partnered with Alea to bring our readers the perfect breakfast recipe that will have kids not only helping, but happily asking for seconds: fluffy German pancakes.
“It’s such a fun breakfast dish the kids look forward to making in the morning and devouring as soon as it comes out of the oven. Spending time in the kitchen together and baking with my girls brings my heart so much joy. This dish will always bring me these sweet memories.”
While the presentation of this recipe can feel elevated, the actual recipe is quite simple as it uses pantry staples. We know that special trips to the store aren’t as easy in the short-term.
And it all comes together so easily. Using our bakeware, it can go straight from oven to table meaning there are fewer dishes to clean. You can use different sized bakers based on how much you’re making. Alea is a fan of the large oval baker, but simply cut the recipe down and use any of our other sized bakers, like the small round baker.
There is no better time than now to throw on your aprons and enjoy these special moments at home. Bon appetit!
Browse of collection of bakeware starting at $45
German Fluffy Pancake Recipe
INGREDIENTS FOR THE DISH:
- 2 tablespoons butter
- 6 large eggs (about 10.5 ounces)
- 1 cup milk (I use 2%)
- 1/2 teaspoon vanilla extract
- 1 cup (5 ounces) all-purpose or white whole wheat flour
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 cup (8 tablespoons) butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Preheat the oven to 400 degrees F. Put two tablespoons butter in etúHOME’s large oval baker and pop in the oven while it preheats (if it's taking a while to mix up the batter, keep an eye on the dish so the butter doesn't burn; take it out when the butter is melted).
- Combine the eggs, milk and vanilla in a blender and process on low speed until smooth, 10-20 seconds (can also combine the ingredients in a bowl and use an electric hand mixer). Add the flour and salt and blend until just combined; the batter should be smooth but take care not to overblend or the pancakes may turn out dense and cakey.
- Take the preheated, buttered dish out of the oven and swirl the butter to coat the bottom of the dish. Pour the batter into the pan and immediately return to the oven. Bake for 20 minutes until the pancake is puffy and lightly browned on the bottom and edges.
- Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires.
- For the butter syrup, in a larger than you think saucepan (it will foam and triple in volume at the end), combine the sugar, buttermilk and butter and bring to a boil, stirring often. Reduce the heat and simmer for 7 minutes. Off the heat, stir in the vanilla and baking soda until well-combined. Serve warm over pancakes.
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