Mother’s Day may look a little different this year since all of us are staying home. I know a little something about staying home for Mother’s Day because I had to do it last year! It was my first Mother’s Day and my son was only 4 days old. I was home recovering from childbirth and my family brought brunch and we enjoyed mimosas and spent some time outside.
If you’re looking to have brunch at home this Mother’s Day, Eating for Pregnancy has some excellent recipe options that you could make. One of my favorites is the Dutch Baby Pancake Bliss. It’s not only delicious, but also nutritious. A recipe the entire family is sure to enjoy! When I made this, my son absolutely gobbled it up!
I’m also hosting a GIVEAWAY for a special someone to receive a copy of Eating for Pregnancy just in time for Mother’s Day. Head to my Instagram page to enter!
Dutch Baby Pancake Bliss
B vitamins enhance your baby’s cell, brain, and nervous system development.
WHAT’S a Dutch baby pancake? It’s one big pancake that’s baked in the oven on high heat. Making the perfect puffed pancake can be hit-or-miss endeavor, so here are some cooking tips for success. The order in which you mix these ingredients is very important: the wet ingredients should be mixed before you add the dry ingredients, or the pancake may not rise sufficiently. A well-seasoned 12-inch cast-iron skillet works best and allows you to cut the pancake in the pan without damaging the finish. This pancake does not work well in a regular cake pan, so please don’t attempt to use one. And finally, this pancake must be baked on the lowest oven rack to make it rise properly.
SERVES 3
Ingredients:
1/2 cup milk, warmed slightly
2 large eggs
1/2 cup unbleached all-purpose flour
Pinch of ground cinnamon
1/2 teaspoon grated lemon zest (optional)
1 tablespoon unsalted butter
1/2 cup fresh blueberries, plus more for serving
2 tablespoons confectioners’ sugar, for dusting, or to taste
Directions:
Position an oven rack on the lowest rung and preheat the oven to 425°F.
Whisk the milk and eggs in a bowl until foamy. Add the flour, cinnamon, and lemon zest, if using, and mix until smooth. Melt the butter in a large, ovenproof skillet over medium-high heat. Swirl the butter around the pan to make sure it coats the bottom and sides. Pour the batter into the pan, sprinkle it with the blueberries, and increase the heat to high. Cook for 1 minute, then transfer the skillet to the oven and bake for 15 minutes, or until puffed and golden brown.
Remove the pancake from the oven, sprinkle with the confectioners’ sugar, and serve immediately with additional berries.
*This recipe is from the 3rd edition of ‘Eating for Pregnancy: Your Essential Month-by-Month Nutrition Guide and Cookbook’ which was released in July 2019, published by Hachette Book Group (Da Capo Lifelong Books). Written by specialists in perinatal nutrition, OB/GYN, and high-risk pregnancies, EATING FOR PREGNANCY is the ultimate nutrition guide and cookbook for moms-to-be.
Eating for Pregnancy has become a go-to recommendation for my prenatal clients. It’s organized by month of pregnancy and includes information about the development of your baby, nutrients to support that development, and recipes to make that are delicious and healthy. The information is straightforward but not overwhelming. It’s a great book to refer to throughout pregnancy and afterwards! I’m hosting a GIVEAWAY for a copy of Eating for Pregnancy. Head to my Instagram page to enter! (Enter by Friday 5/8 at 5 PM EST. Limited to the US. This giveaway is in no way sponsored, endorsed, administrated, or associated with Instagram.)
About the Authors:
Catherine Jones is an award-winning author of four nutrition-cookbooks. She is celebrating the release of the third edition of Eating for Pregnancy: Your Essential Month-by-Month Nutrition Guide and Cookbook (Hachette Book Group, 2019). Eating for Pregnancy has been a bestselling book for 16 years and the winner of the coveted Mom’s Gold Choice Award.
Rose Ann Hudson, RD, LD, is a perinatal nutritionist and registered dietitian. She counsels both high-risk patients and those with healthy pregnancies.
The late Teresa Knight, MD, was a board-certified OB/GYN and the CEO of Women’s Health Specialists Wellness Center in Saint Louis, Missouri. Dr. Knight passed away in 2018, just before the book was published.
Eating for Pregnancy is available for sale on Amazon. Readers can connect with the authors on Facebook, Twitter, Instagram, and Goodreads. To learn more, go to http://www.catherinejonescookbooks.com/
