Most of my extended family resides in the great state of Texas, which means I grew up enjoying some of the best Texas had to offer– primarily by the way of food.
My grandma loved dutch babies a lot. If you’ve never had one, it’s basically the german version of a pancake– but thinner and served with lemon. We’d go to Ol’ South Pancake House in Fort Worth (her favorite) and chow down on a table full dutch babies with ample amounts of lemon juice and powdered sugar, then go home and enjoy a margarita (not a great combo, I know). Now that she’s passed, making some of her favorite dishes like these makes me feel a small connection to her, which is why I’m so excited that I’ve found some tasty renditions on her favorite breakfast.
How To Make a Cinnamon Roll Dutch Baby:
Ingredients:
For Dutch Baby:
- 3 eggs
- 1/2 cup flour
- 1/2 cup whole milk
- 1 tbsp. sugar
- 1/4 cup butter
- 1/4 cup butter, softened
- 1/4 cup brown sugar
- 1 tsp. cinnamon
- Pinch of salt
- 4 oz. cream cheese
- 1/2 cup powdered sugar
- 3 tbsp. whole milk
