This was such a nice change of scenery from the usual pancake breakfast. It had a wonderful dense texture with an exceptional crust, something you can’t get from a regular pancake. Best of all, it was easier to make than regular pancakes since there’s no need to deal with drippy batter and messy cleanups. You can’t beat that!

Dutch Baby (adapted from Food & Whine):

Yields 2 servings

  • 1 tablespoon unsalted butter
  • 2 large eggs, at room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup milk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • 1/4 teaspoon salt

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with the whisk attachment, beat eggs until broken and mixed.


Whisk in flour, milk, vanilla, sugar and salt.

In a 9” pie plate or baking dish, melt the butter in the oven. Brush over bottom and sides of the plate.

While plate is still very hot, pour in batter.

Place into the oven and bake for 25-30 minutes until puffy and deep golden brown.

Serve immediately, topped with fruit and maple syrup.