Dutch Egg Cakes

Cookies for breakfast?  Absolutely!!  I never heard about Dutch Egg Cakes before but I sure was going to make them after viewing them on In My Kitchen.  Also my girls always remind me that they have a little bit of Dutch blood in them.



Here is how they looked when placed on the baking sheet, and yet they turned out perfectly round.  How did that happen?  All I can say is yummy!  I did not try any of the optional ingredients.



Dutch Egg Cakes
Printable Recipe
Yields 12

Ingredients:
4 eggs
3/4 cup of sugar
1 1/4 cup of flour
1 tablespoon plus 1 teaspoon baking powder
1/2 cup raisins or chocolate chips, optional

Directions:
1)  Preheat the oven to 360°F and line two baking sheets with parchment paper.
2)  In a large bowl, beat the eggs and sugar for 3 minutes until foamy.
3)  Gradually add the flour and the baking powder and mix well.
4)  Each baking sheet will hold 6 cakes.  Using an ice cream scoop place 6 scoops of the batter in a 3 x 2 formation leaving enough room for them to spread out.
5)  Place one rack at the time in the middle of the oven.  Bake for 10 minutes until golden brown. The egg cakes has to stay soft so you don't want to bake them too long.
6)  Take the sheet out of the oven and let the cakes cool down on a rack.  Repeat with the 2nd baking sheet.