The Seasons for Vintage Weddings in Placerville

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Dutch Baby

½ cup Butter
6 large Eggs
1½ cup Milk
1½ cup Flour

Place butter in a 4½ - 5 quart pan and set it in a 425° oven. While butter melts, mix batter quickly. Put eggs in a blender and whirl on high speed for 1 minute. With motor running, gradually pour milk, then slowly add flour; continue whirling for 30 seconds.

Remove pan from oven and pour in batter. Return pan to oven and bake until pancake is puffy and well browned, 20 to 25 minutes, depending on pan size.

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The Seasons'
Buttermilk & Oats Pancakes

(Makes about 1 dozen 4-inch pancakes)

2 cups cultured Buttermilk
¾ cup quick-cooking rolled Oats
1 cup old-fashioned Oats
¼ cup unbleached all-purpose Flour, or white spelt Flour
¼ cup whole wheat Flour
2 tablespoons firmly packed light or dark Brown Sugar
2 large Eggs, beaten
¼ cup light Olive Oil
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/3 teaspoon Salt
1 cup dried Cranberries or dried Apricots (or a combination of the two)

1. Mix together the Buttermilk and Oats in a medium bowl (I use one with a plastic lid). Refrigerate overnight.

2. In the morning, remove the mixture from the refrigerator. Sprinkle the Flours and Sugar over the oats. Add the Eggs, Oil, Baking Powder, Baking Soda, and Salt, and whisk into the oatmeal mixture. The batter will be thick; thin it with a little more Buttermilk, if you like. Stir in the Cranberries and/or Apricots.

3. Heat a griddle or heavy skillet over medium heat until a drop of water skates over the surface, and lightly grease. Using ¼ cup measure for each pancake, ladle the batter onto the griddle. Cook until bubbles form on the surface, the edges are dry, and the bottoms are golden brown, about 2 minutes. Turn once, cooking the until golden, about 1 minute. Serve immediately, or warm in a 200° oven until ready to serve.

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Warm Maple Pancake Syrup

1 cup pure Maple Syrup
6 tablespoons (¾ stick) unsalted Butter
1 tablespoon golden Rum (optional)

To make the warm pancake syrup, combine the maple syrup, butter and rum in a small saucepan. Heat slowly until the butter is melted. Serve immediately.