Move over pancakes, the Dutch Baby has arrived

Meet our new Saturday morning love. I have seen these around for a while. I have wanted to try them. I always stopped myself because I said what is the big deal. It's just a pancake in a skillet. Ah, to assume- not a good idea. This pancake is NOTHING like the regular skillet pancakes we make. It is more akin to a fine slice of French Toast but WAY better.


The kids enjoy this with maple syrup but I prefer mine with banana. I saw this over at Murasaki's blog, Samurai Viking Cuisine, and I need to try that next. I think fruit is really the way to go but you do what you need to do. Okay? okay. Oh, and the lemon juice thing is pretty darn good too- but that's fruit now isn't it?


Dutch Baby

adapted from this recipe at Martha Stewart


2 tablespoons unsalted butter, room temperature

3 large eggs

3/4 cup milk 2%

1/2 cup all-purpose flour (spooned and leveled)

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1/4 cup sugar


Preheat oven to 450°F. In a blender combine all of the ingredients. Run blender for a few minutes to fully mix the ingredients. Add 1 tablespoon of butter to the mix. While your blender is running heat up the skillet on the stove and melt the other tablespoon of butter. Pour in the mix and place in the oven for about 20 to 25 minutes.


*I figured roughly it is about 250 calories for 1/4 of the recipe. Not bad for a breakfast I think. It's a treat. And really 1/4 of this pancake will fill your belly.


** You will also note that mine is not as brown as some of the others you see. One of my kids does not like the browned thing, not cheese, not anything (someday she will learn that browned cheese and stuff is pretty darn tasty). While it is cooked through , it is not REAL firm.