I’ve been feeling the breakfast vibe lately. That every lazy morning should be greeted with sizzling bacon, crisp hash browns, and fluffy pancakes drizzled with fragrant maple syrup. After I’ve made the food, and my husband has brewed the coffee, we sit down in our pjs to eat while the dog lays at our feet and the morning light streams through the picture window behind us.
It’s a nice way to start the day, no?
On one such morning I had a hankering for something a little different and found just the thing in a dutch baby oven pancake. It had been quite a while since I made one and I was happily reminded that you don’t always need a lot of fuss to create an impressive dish.
A little flour, salt, milk, and a few eggs. That’s it for this dutch baby. Pour the batter into a butter coated pan and pop the whole thing in the oven, and a half hour later you’ve got a puffy pancake.
You can top the dutch baby with anything you wish, but I like to keep it simple with a sprinkling of powdered sugar, a squeeze of fresh lemon or orange juice, and fresh berries. It’s an easy and light breakfast that’s suited for practically any occasion, be it fancy or laid back.
Put this recipe on the menu for your weekend. I’m sure you have all the ingredients handy and all you need is thirty minutes. Just be sure to serve and eat it fast, as it will start to deflate once you remove it from the oven. But I have a feeling that’s not going to be a problem.
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