Dutch Baby breakfast pancake
Every once in a while a recipe comes across my kitchen that is so simple and so genius that I almost can’t believe it. In this case, it’s a matter of mixing together some eggs, flour, and milk, pouring it into a pan coated with a bit of melted butter, and sticking it in a hot oven. What you get is a fluffy, eggy pancake perfectly suited as a vehicle for whatever sort of toppings you want to put on it, just as you might with a flapjack or crêpe. Lemon juice and powdered sugar would be a pretty classic combination, but I have enjoyed plenty a Dutch Baby slice slathered with peanut butter and bananas, or blackberry jam and plain yogurt, or many other things. The fact that you can top it with pretty much anything, along with how easy and quick it is but impressive nonetheless, makes it a particularly good thing to have in your breakfast arsenal for when you have houseguests. You’re quite likely to have the ingredients on-hand anyway, along with tasty things to spread on it, and it won’t keep you at the stove making batch after batch like you might with pancakes.
