I’m not a morning person, but boy-oh-boy do I love breakfast food! Watching a dutch baby pancake inflate from the oven window seemed magical when I was growing up…turns out Axel agrees. Grab the puffy pancake out of the oven, squeeze on the lemon juice, sprinkle with powdered sugar, and serve it with whatever fruit is in season. It’s a breakfast hit at our house.

Ingredients:
3 Tbsp. butter (softened)

3 eggs

3/4 cup whole milk

1/2 cup flour

1/4 tsp. salt

1/2 tsp. vanilla

1/4 cup sugar

lemon juice / powdered sugar / fresh fruit (your choice)

Directions:
Heat oven to 425 degrees. Melt 2 Tbsp. of your butter over medium heat in your cast iron skillet. (BTW, I love my Lodge Skillet.) Once butter is melted turn heat off and set pan aside.

Combine eggs, milk, flour, salt, vanilla, and sugar. Use a blender (or some body strength) and blend until foamy (1-2 minutes). Pour batter into skillet. Bake until your Dutch Baby is puffy and lightly brown…watch that baby grow…it takes about 18-20 minutes.

The Dutch Baby deflates fast, so hurry! Melt butter, squeeze half a lemon, and sprinkle on powdered sugar. Cut and serve immediately with a side of fruit…or by itself.

If you’re looking for some more breakfast ideas take a look at another favorite of mine, poffertjes.