Pork Milanese with Lemon Parmesan Arugula.

Welcome to my new favorite dinner for 2021… pork milanese! I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite. I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever […]

The post Pork Milanese with Lemon Parmesan Arugula. appeared first on How Sweet Eats.

Welcome to my new favorite dinner for 2021… pork milanese!

pork milanese with lemon arugula greens

I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite.

I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever eaten – and we’ve all been freaking out over it! 

crispy pork in a skillet

My mom was the queen of pork chops when I was growing up. She made them once a week or every other – they were my favorite meal she made on weeknights. They were so tender and fall-apart delicious. It’s been tricky to try and master them! While this recipe isn’t anything like the one she made when I was growing up, it’s definitely delish and a great way to make wonderful pork chops for a weeknight meal.

I mean, we all get bored of chicken every now and then, right?! 

lemon arugula with parmesan

Now yes, I DO have a similar recipe that I use for chicken – my crispy parmesan chicken and arugula is easily one of the most made meals here on the site. It’s so easy, so delicious, so filling and light at the same time. I love making it when we may have had a bigger lunch or we’re just not starving for dinner. Everyone is always surprised at how flavorful it is. Love it.

crispy pork milanese in a skillet

The key to make this pork absolutely wonderful is to not overcook it. Not at all! I do it all in the skillet – not in the oven – and I highly, highly suggest you use a meat thermometer so you know when it is done! I find that it usually takes 3 to 4 minutes of pan-frying on both sides – and that’s all it needs. 

The outsides are crispy and wonderfully crunchy.

The insides are juicy and flavorful and tender. 

It’s such a good meal! 

crispy pork milanese

Much like the crispy parmesan chicken recipe I mentioned above, I like to serve this with some lemon arugula topped with parmesan. It’s such a simple salad but one that is refreshing, crisp and has a bit of a peppery bite from the arugula. It complements the pork so well too. 

pork milanese with lemon arugula

Of course my favorite part is that it comes together in about 30 minutes!

pork milanese with lemon arugula greens

It ridiculously flavorful and such a great meal to add to the new year rotation!

pork milanese with lemon arugula greens

Pork Milanese with Lemon Arugula

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Crispy Pork Milanese with Lemon Arugula

This is the best pork milanese - so tender, juicy and crispy crunchy! Serve it over lemon arugula with parmesan cheese for a lovely meal.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 boneless pork loin chops
  • kosher salt and pepper
  • 2 large eggs, lightly beaten
  • 1 cup seasoned panko bread crumbs
  • 1/3 cup freshly grated parmesan cheese
  • 3 to 4 tablespoons olive oil

lemon arugula

  • 6 to 8 cups arugula greens
  • pinch of salt
  • pinch of pepper
  • 1 to 2 lemons, juiced
  • 1 to 2 tablespoons olive oil
  • ¼ cup freshly shaved parmesan cheese

Instructions

  • Use a meat tenderizer to pound the pork chops until they are about ½ inch thick. You want them all even in thickness. Season the pork all over with salt and pepper.
  • Lightly beat the eggs in one bowl. In another bowl. Combined the bread crumbs and parmesan cheese.
  • Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Once hot, add the pork chops (you may need to do this in batches) and cook on each side for about 3 to 4 minutes, until golden brown and crispy and the internet temperature is 145 degrees F. Remove the pork and let it rest a few minutes before slicing.
  • Slice and serve over the lemon arugula!

lemon arugula

  • Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice/oil if you wish – go by your preference!
  • Add in the shaved parmesan and toss well. Serve immediately with the crispy pork.

pork milanese with lemon arugula greens

Ahh look at that crispy, crunchy topping!

The post Pork Milanese with Lemon Parmesan Arugula. appeared first on How Sweet Eats.

Roasted Delicata Squash, Pomegranate and Arugula Salad

Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might…

The post Roasted Delicata Squash, Pomegranate and Arugula Salad appeared first on Cookie and Kate.

delicata squash arugula salad recipe

Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might steal the show at your Thanksgiving feast, and for good reason. Glittering pomegranate arils and golden squash taste just as good as they look.

Delicata squash is a lovely winter squash. It’s unique because its skin is so, well, delicate that you don’t need to peel it before roasting. The maple-balsamic dressing, arugula, pomegranate and goat cheese go great with the squash, of course, but also with apples and pears. If your oven is full, try sliced fruit instead, or simply roast the squash the day before.

salad ingredients

When I revisit older blog posts, I’m always amazed by the parallels in my life over the years and the seasons. When I originally shared this post seven years ago, I was dreaming of a better living/work space. Since that time, I’ve upgraded from my tiny apartment to a little rent house where I made the cookbook, then to a new apartment with a functional kitchen. Then we got married and I moved into my husband’s cozy home, which we’ve outgrown.

We’re actually in the process of purchasing our dream home now. It’s everything we could ever hope for, including a recently renovated kitchen that’s so pretty, I can hardly stand it. We’ll move in time for Christmas and I’m looking forward to setting up our tree and sitting by the fireplace.

To be honest, all I really care about now is keeping Cookie healthy, but our new home is a bright ending to an acutely difficult year. I’ve left my original sentiments below, just in case anyone would like to read them. I hope you are staying well and cozy out there.

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The post Roasted Delicata Squash, Pomegranate and Arugula Salad appeared first on Cookie and Kate.

Erin’s Peach & Avocado Green Salad

Have you had your fair share of peaches this summer? I certainly have not. I’m remedying that with my friend Erin Clarke’s vibrant peach, avocado and arugula…

The post Erin’s Peach & Avocado Green Salad appeared first on Cookie and Kate.

peach avocado green salad

Have you had your fair share of peaches this summer? I certainly have not. I’m remedying that with my friend Erin Clarke’s vibrant peach, avocado and arugula salad. Erin rounds out the flavors with salty gorgonzola cheese, crisp toasted almonds, and a zippy lemon dressing.

This simple summer salad is more than the sum of its parts. It’s a combination I wouldn’t have come up with on my own, and it’s so lovely. I couldn’t stop going back for more.

Perhaps you know Erin from her blog, Well Plated. Erin has been working hard on her first cookbook for several years now, and I’m so excited to share that it’s finally here! The Well Plated Cookbook (affiliate link) offers over 130 fast, healthy recipes you’ll want to eat.

salad ingredients with well plated cookbook

I found this colorful salad on page 116, titled, “Book Club Salad (A Great, Green Party Salad).” Erin’s headnotes are witty, warm and encouraging, just like she is in real life. Here’s what she had to say about this recipe:

“My friend Erika once brought this salad to our monthly book club, and now, five years later, we still won’t let her bring anything else. We refer to it as ‘The Salad,’ and its presence at the table is more mandatory than actually reading the book. This stellar green salad is sized for a crowd, tastes better than any salad I’ve eaten in a restaurant, and is beautiful and adaptable for the seasons…”

She inspired me not only to make ‘The Salad,’ but to join a book club when we’re able to get together again. In the meantime, this salad recipe is easily halved and perfectly suited for any summer dinner.

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The post Erin’s Peach & Avocado Green Salad appeared first on Cookie and Kate.

Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese.

These grilled prosciutto wrapped peaches make me so darn happy. I mean, just look at how cute they are! Plus, peaches wrapped in pork. This I can get behind. PLUS! Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES. Peach season is here and […]

The post Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese. appeared first on How Sweet Eats.

These grilled prosciutto wrapped peaches make me so darn happy.

grilled prosciutto wrapped peaches with arugula and goat cheese

I mean, just look at how cute they are!

Plus, peaches wrapped in pork. This I can get behind.

peaches wrapped in prosciutto

PLUS!

Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES.

Peach season is here and I am also here. For it, that is. I have a ton of peach recipes so just get ready.

prosciutto wrapped peaches

I like peaches with prosciutto as it is. But then, we go and grill them?

I’m so in.

In this recipe, the peaches are quartered – I like big thick slices that hold up well on the grill. You wrap half of a slice of prosciutto around the peach wedge and throw it right on the grates. I actually used my grill pan because it was an easy way to keep everything contained. But I’ve also made it without the grill pan and it’s perfect.

arugula and fresh lemon

The peaches get soft, a bit caramely and even sweeter. The prosciutto gets crisp and crunchy. The sweet + savory combo is just insanely good.

crispy prosciutto wrapped peaches

And then! Then you’re going to spritz some arugula with fresh lemon. This is the best way to eat arugula, in my opinion. It’s just so… easy. And light. And refreshing. Also, it’s ridiculously simple. 

Arugula tossed in fresh lemon juice is a great base for so many dishes. Put it in your recipe arsenal!

I like to add goat cheese for that creamy tang. It complements the warm peaches and peppery arugula very well.

grilled prosciutto wrapped peaches with arugula and goat cheese

Finally, a sprinkle of roasted pepitas! Because everyone needs some crunch on their salad.

Seriously, I would die without crunch in my salad.

Actually, that’s dramatic. I just wouldn’t eat salad without crunch in my salad. You know? It makes the entire thing.

grilled prosciutto wrapped peaches with arugula and goat cheese

This is the perfect summer lunch or dinner. It’s different and flavorful. It’s not too heavy but it’s satisfying enough. It tastes like heaven!

You can also use it as a side dish too. I like to add a few ears of corn to the grill while I’m doing the peaches, so that rounds everything out. But you could also add chicken breast or even some shrimp if you like. The grill is already hot, so you may as well do it!

grilled prosciutto wrapped peaches with arugula and goat cheese

I’m craving it again already.

grilled prosciutto wrapped peaches with arugula and goat cheese

Grilled Prosciutto Wrapped Peaches with Arugula

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Grilled Prosciutto Peaches

These grilled prosciutto wrapped peaches are perfectly sweet and savory! Serve over a bed of lemon arugula with goat cheese and pepitas.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 3 peaches, each cut into 4 wedges
  • 6 slices prosciutto
  • 12 ounces baby arugula
  • 2 tablespoons freshly squeezed lemon juice
  • ½ tablespoon olive oil
  • salt and pepper
  • 4 ounces goat cheese, crumbled
  • 3 tablespoons roasted, salted pepitas
  • balsamic glaze, for drizzling

Instructions

  • Preheat the grill over medium heat - to about 350 or 400 degrees F.
  • Slice the peaches in half and remove the pit. Slice the halves in half again, so you have 4 wedges for each peach. Tear or cut the prosciutto slices in half.
  • Wrap half of a slice of prosciutto around each peach wedge. You can place the peaches on a grill pan or grill directly on the grates.
  • Place the prosciutto wrapped peaches on the grill and cook, turning every few minutes, for about 10 to 12 minutes, until the prosciutto is crispy and cooked.
  • While the peaches are on the grill, toss the arugula with the lemon juice and olive. Season it with a pinch of salt and pepper.
  • Remove the peaches from the grill and serve on top of the arugula. Crumble the goat cheese on top. Sprinkle on the pepitas. Drizzle some balsamic glaze over the peach wedges.
  • You can serve this on a big platter where people can scoop it up themselves, or plated with a handful of arugula on the plate and 2 or 3 peach wedges. Enjoy!

grilled prosciutto wrapped peaches with arugula and goat cheese

This is my love language.

The post Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese. appeared first on How Sweet Eats.

Easy Orzo Salad

This Easy Orzo Salad is light, fresh, and filled with veggies, chickpeas, and fresh herbs. It will quickly become a go-to pasta salad in your house! I love making and taking pasta salads to potlucks, barbecues, and get togethers. They are the perfect s…

This Easy Orzo Salad is light, fresh, and filled with veggies, chickpeas, and fresh herbs. It will quickly become a go-to pasta salad in your house! I love making and taking pasta salads to potlucks, barbecues, and get togethers. They are the perfect side dish for sharing. This Easy Orzo Pasta Salad is a summertime…

The post Easy Orzo Salad appeared first on Two Peas & Their Pod.

Shaved Asparagus Salad

Shaved Asparagus Salad- This shaved asparagus salad with arugula, pistachios, Parmesan cheese, avocado, and a homemade lemon salad dressing is a springtime favorite! Serve along side any meal! Shaved Asparagus Arugula Salad Every spring when asparagus …

Shaved Asparagus Salad- This shaved asparagus salad with arugula, pistachios, Parmesan cheese, avocado, and a homemade lemon salad dressing is a springtime favorite! Serve along side any meal! Shaved Asparagus Arugula Salad Every spring when asparagus comes into season I get SO excited. I love the bold, earthy flavor that asparagus brings into any meal!…

The post Shaved Asparagus Salad appeared first on Two Peas & Their Pod.

Easy Steak Salad with Lemon Vinaigrette

Steak Salad makes a quick and easy midweek meal. Made with thin slices of pan-seared steak served over arugula and lettuce greens toss with a lemon vinaigrette. Round it out with goat cheese, scallions, avocado, and bell pepper. Continue re…

Steak Salad makes a quick and easy midweek meal. Made with thin slices of pan-seared steak served over arugula and lettuce greens toss with a lemon vinaigrette. Round it out with goat cheese, scallions, avocado, and bell pepper.

Continue reading "Easy Steak Salad with Lemon Vinaigrette" »

Easy Arugula Beet Salad

This arugula beet salad is the perfect easy side dish! It features vibrant beets, toasted walnuts, and a zingy citrus vinaigrette dressing. Here’s a green salad idea that’s flavorful and versatile: arugula beet salad! It features jewel-toned roasted beets with baby arugula, all covered in a zingy citrus vinaigrette. Add thin-sliced shallots and toasted walnuts, and it tastes sophisticated with minimal effort. Shhh: here’s our secret! Alex and I made this with those precooked beets you can find in many stores these days. Usually we roast our own…but it saved a massive amount of time. Either way: this salad needs to be part of your side dish repertoire! What’s in this arugula beet salad? This arugula beet salad recipe is an exercise in essentialism. What is absolutely essential to a beet salad, and what can we live without to keep it simple? Alex and I played around with a few variables for this salad, and came up with classic flavor combinations that taste incredible. Beets, citrus, and walnuts are a classic combo: but they taste better than expected every time. It’s plant based (WFPB), so there’s not even a need for cheese. Here’s what’s in this salad recipe: Beets: Tender, […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This arugula beet salad is the perfect easy side dish! It features vibrant beets, toasted walnuts, and a zingy citrus vinaigrette dressing.

Arugula beet salad

Here’s a green salad idea that’s flavorful and versatile: arugula beet salad! It features jewel-toned roasted beets with baby arugula, all covered in a zingy citrus vinaigrette. Add thin-sliced shallots and toasted walnuts, and it tastes sophisticated with minimal effort. Shhh: here’s our secret! Alex and I made this with those precooked beets you can find in many stores these days. Usually we roast our own…but it saved a massive amount of time. Either way: this salad needs to be part of your side dish repertoire!

What’s in this arugula beet salad?

This arugula beet salad recipe is an exercise in essentialism. What is absolutely essential to a beet salad, and what can we live without to keep it simple? Alex and I played around with a few variables for this salad, and came up with classic flavor combinations that taste incredible. Beets, citrus, and walnuts are a classic combo: but they taste better than expected every time. It’s plant based (WFPB), so there’s not even a need for cheese. Here’s what’s in this salad recipe:

  • Beets: Tender, vibrant beets steal the show! See below on various ways to cook them.
  • Baby arugula: Baby is a must! It’s feathery and tender, the perfect salad base.
  • Citrus vinaigrette: This Citrus Vinaigrette is made with both orange and lemon for double the zing.
  • Toasted walnuts & sliced shallot: Walnuts bring protein and crunch! Shallots bring in a savory note.
  • Orange zest: The icing on the cake, it adds an extra tang and visual element.
How to cook beets

Ways to cook beets (& an easy shortcut!)

Here’s the thing: Alex and I are beet purists. We love buying fresh beets and roasting them up, especially from the farmers market! But in the past few years, we’ve noticed packaged pre-cooked beets are pretty easy to find in our local grocery. Cut out 1 hour of roasting time? Yes, please! If you’re not able to find pre-cooked beets, it’s still nice to whip up your beets ahead of time and refrigerate until serving. Here are the ways you can prepare your beets:

  • Pre-cooked packaged (0 minutes!): Pre-boiled packaged beets make this salad a breeze! If you can find them in your local grocery, they’re worth snagging a package.
  • Instant Pot beets (25 minutes): The next fastest way to cook beets is in your Instant Pot! Go to Instant Pot Beets.
  • Oven roasted beets (1 hour): The classic way to prepare beets is to bake them! Roast them in advance and refrigerate for easiest prep. Go to Oven Roasted Beets.
Arugula beet salad

Baby arugula is a must!

Use baby arugula for this beet salad. Don’t even think about standard arugula! Here’s how to know the difference:

  • Baby arugula: Baby arugula is tender, with a mild flavor and a fluffy texture. It’s usually sold in bags or boxes. Make sure it looks just like the arugula in the photo.
  • Standard arugula: Standard is much larger and is usually sold in bunches. It has a much stronger peppery flavor, and sometimes the stems are tougher. It’s not as good for a salad like this one: but it would be good sauteed.

You can find baby arugula in lots of mainstream groceries here in the US! It’s also available at farmers markets. As a rule of thumb: if it is sold as a bunch, stay away.

Citrus Salad Dressing

A citrus dressing you’ll want to put on everything

This zingy citrus salad dressing is where it’s at! It’s got fresh lemon juice, orange juice, and orange zest, and it’s perfectly balanced. Alex and I originally made it for this fennel orange salad, and it’s so refreshing we want to use it on everything! Here are a few tools that are helpful for working with citrus:

  • Use a juicer for juicing. A juicer is helpful for citrus to quickly juice it and keep the seeds out. (Anytime we try it with our hands, we get seeds in whatever we’re making!) The juicer we use works great.
  • A microplane or grater. A microplane makes quick work of zesting. If you don’t have one, use a grater. Smaller zesters that are more like bar tools don’t work as well here.
Arugula Beet Salad

Ways to serve this arugula beet salad

This arugula beet salad goes well with Italian recipes, Mediterranean meals, or as a side for soup. It has a fall and winter vibe, so it would work for holidays like Thanksgiving or Christmas. Here are a few ways to serve it:

  1. Salmon. Try with Lemon Dill Salmon or Baked Salmon with Capers.
  2. Pasta. Try it with Roasted Eggplant PastaBest Vegan Lasagna, or Creamy Cavatappi.
  3. Pizza. Try it with Healthy Pizza, Mushroom Pizza or Truffle Pizza.
  4. Soup. Pair with Wild Rice Soup or Broccoli Potato Soup.
  5. Vegan Mains. It goes well with Vegan Shepherd’s Pie or Vegan Pot Pie.

This arugula beet salad recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Arugula beet salad

Easy Arugula Beet Salad


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes*
  • Total Time: 49 minute
  • Yield: 4

Description

This arugula beet salad is the perfect easy side dish! It features vibrant beets, toasted walnuts, and a zingy citrus vinaigrette dressing.


Ingredients

  • 4 medium beets or cooked packaged beets
  • 1 recipe Citrus Salad Dressing
  • 1 shallot
  • 5 ounces (8 cups) baby arugula
  • 1/4 cup walnuts, roughly chopped
  • Orange zest, to garnish (from the dressing)

Instructions

  1. Use cooked packaged beets for the easiest prep. Or cook the beets using the instructions in Oven Roasted Beets or Instant Pot Beets. Slice the beets into bite sized pieces.
  2. In a medium bowl, make the Citrus Vinaigrette.
  3.  In a small skillet, toast the walnuts over low heat, stirring occasionally, until fragrant and toasted. Thinly slice the shallot.
  4. Place the greens on a plate. Top with the sliced shallot and walnuts. Drizzle with dressing and serve.

Notes

*Cook time assumes starting with pre-cooked beets since it varies based on cooking methods. Packaged boiled beets are the quickest! If you do cook your own beets, oven roasting takes about 1 hour and Instant Pot takes about 25 minutes.

  • Category: Salad
  • Method: Raw
  • Cuisine: Plant Based

Keywords: Arugula Beet Salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Roasted Red Pepper and Mozzarella Sandwiches with Arugula Pesto

Photos by Rikki Snyder Not everyone is a fan of leftovers, but for me, it feels like a triumph to cook once and have dinner for two days. I win at meal planning! Take that, world! And then I do a little dance in my kitchen, waving my hands in the air l…

Photos by Rikki Snyder Not everyone is a fan of leftovers, but for me, it feels like a triumph to cook once and have dinner for two days. I win at meal planning! Take that, world! And then I do a little dance in my kitchen, waving my hands in the air like I just don’t care, thinking about all the things I’ll have time for now that I don’t have to make dinner. Things like watching RuPaul’s Drag Race and making up songs about my cats. I do get why some people have an aversion to leftovers, though. A lot of the time, things just aren’t quite as good the second time around. So this recipe is the perfect compromise for leftover lovers and leftover haters. It starts with a big batch of arugula pesto. Whip that up and use it to make Roasted Red Pepper and Mozzarella Sandwiches one night, and then the next night, use it to make a pasta dinner. Let’s start with the sandwiches. You can grill them panini-style to make them gooey and melty and warm, or you can skip that part and eat them without heating. Arugula has a peppery, assertive flavor, so […]

Savory Chorizo & Manchego Dutch Baby

A typically sweet breakfast favorite gets a savory makeover: with salty chorizo and shredded manchego cheese, topped with a bright and lemony lettuces. Dutch babies are as fun to make as they are delicious to eat, puffing up in the oven to form mountainous folds of egg, flour and flavor. Whether you go sweet or […]

A typically sweet breakfast favorite gets a savory makeover: with salty chorizo and shredded manchego cheese, topped with a bright and lemony lettuces.

Dutch babies are as fun to make as they are delicious to eat, puffing up in the oven to form mountainous folds of egg, flour and flavor. Whether you go sweet or savory, they are bound to make an impression.

Savoru Dutch baby in a Lodge cast iron skillet on a dark gray background, with a pile of baby lettuces in the middle.

I’ve said it before and I’ll say it again: German pancakes are one of my all-time favorite brunch recipes. I could easily polish off the entire thing by myself (though I usually resign myself to share with Taylor because I’m a good wife like that).

Normally I smother mine with powdered sugar and maple syrup. But, I got to thinking… what if we took it in a more savory direction?

Going savory isn’t hard to do with this versatile recipe: just remove the vanilla extract and replace it with whatever savory seasonings, mix-ins and toppings you desire.

We tried out a few flavor variations, including an everything bagel-inspired pancake topped with smoked salmon and creme friache. Tasty? Very. But this Spanish-inspired variation, with crispy bits of salty cured chorizo sausage and melty, crispy-around-the-edges Manchego cheese, ultimately won us over.

We topped our extra meaty and ultra cheesy creation with a pile of spicy baby greens, that, when tossed with a splash of olive oil and lemon juice, cuts the fatty richness of the cheese and sausage perfectly.

Hand lifting out a slice of a savory Dutch baby, showing the layers.

German pancake and Dutch baby are two names for the same thing, though one is usually made in a casserole dish and the other in a smaller skillet.

I’ve always called them German pancakes, which I attribute to some twisted telephone translation of Dutch baby (Dutch = Deutsch = German, or something along those lines.) Some attribute the origins of this to the German Pfannkuchen, which could be where it gets its name, though I can’t really see the resemblance beyond the egg and flour. As it turns out, this recipe is entirely an American invention, more similar to a super-sized popover or Yorkshire pudding than anything German or Dutch. Go figure.

Whatever you call it, there’s no denying these mountainous, super-sized pancakes are downright delicious.

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