I BELIEVE IN BROCCOLI AND BROWNIES
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 What do you call this? A Puff Pancake, German Pancake, Dutch Baby, Monsters, or something else? As a kid my mom made German Pancakes (that’s what we called them) only on special occasions such as Christmas morning. My brothers and I would watch in awe as the pancake grew and got puffy in the oven. And then we would try to eat it as fast as we could so the puff wouldn’t fall. Because we only got this “treat” on special occasions I thought it was hard to make, but it is embarrassingly simple to make and only takes a few common ingredients – flour, milk, eggs, salt, and butter. Start by pre-heating your oven to 400 degrees F. The hot heat is key to getting the pancake to puff. Place a little butter in a 9-10 inch skillet or quiche pan. Put the pan in the oven for 2 or 3 minutes until the butter melts and the pan is hot.
While the butter is melting mix together 3 eggs, ½ cup milk, ½ cup flour, and ¼ t salt. I like to mix the eggs and milk together and then add the dry ingredients. I mix it really well with a hand whisk. A handheld electric mixer works well too. Pour the mixture into the hot pan with melted butter and place in hot oven.
Bake for 18-25 minutes until the pancake is puffy and golden brown.
Serve with maple syrup or powdered sugar and fruit.  I also make a version where I pour the batter into muffin cups. It makes 12 individual servings. Spray each muffin cup with non-stick spray, pour in the batter, and reduce cooking time to 12-15 minutes. The mini version seem to stay “puffed” longer than one big pan.   Puff Pancake (aka Dutch Baby, German Pancake, and more) Serves 3
You can easily double this and bake in a 9 X 13 inch pan 2 Tbs butter 3 eggs ½ cup milk ½ cup flour ¼ t salt Preheat oven to 400 degrees F. Place butter in a 9-10-inch oven proof skillet or dish for 2-3 minutes until melted. Beat eggs and milk together. Add flour and salt. Mix until smooth with a wire whisk or electric hand mixer. Pour the batter into the hot skillet/dish. Bake for 18-25 minutes until the pancake is puffy and golden brown.
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 During the stay at home orders I’ve been working on enhancing my cooking skills. A while back I saw chef Jacques Pepin make a souffle without whipping the egg whites. I thought I should try that, but never got around to it. Then the other day there was a repeat of the cooking show (there are a number of repeats happening right now). Well this time, I went online and printed the recipe. Surprisingly, I had all the ingredients, even fresh chives as my outdoor plant was in bloom.
 .Having grown up in the 1970’s watching “Chia Pet” advertisements, I was a skeptic when it came to Chia pudding. Why would someone eat a seed that was designed to put green grass hair on a ceramic animal? But then I tried some Chia Pudding and it was good. And for a pudding it is pretty nutrient dense providing fiber from the seeds, calcium from the milk, and little added sugar. Making Chia Pudding is simple. For the base you only need milk, chia seeds, vanilla, and sugar. With that base you can add cocoa or berries or nut butter to make any flavor you like.
 When I was a kid shopping for yogurt was easy, you just had to choose the flavor you liked. Now there is Greek, Australian, Icelandic, traditional, whole milk, low-fat, fruit on the bottom, sheep milk, cow’s milk, – wow! The choices are endless. So, what is yogurt? Yogurt is a food made by fermenting milk with bacteria called yogurt cultures. The bacteria produce lactic acid, which gives yogurt its distinctive tart flavor. Different yogurt brands use different bacteria to create the brand’s unique flavor profile.
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