Quick Mornings

Sometimes, our weekend plans have us rising early and hitting the road for a trip to visit friends and family. So is it cereal and milk or a bagel with a schmear of cream cheese for breakfast? Maybe — I will admit that can be an easy default. However, with just a little extra planning, I can whip up a Dutch Baby and let it bake while last-minute packing and priority coffee-filling of travel mugs occur. And then, in less than a half hour, something like this emerges from the oven:

Then it's just a matter of slicing that bad boy up and covering it with all manner of delicious. When I'm in a rush, that tends to be fresh fruit (I often cut that up the night before) and a drizzle of maple syrup (because who doesn't like a little sweet?). Traditionally, they are served with a splash of fresh lemon juice and a sprinkling of confectioner's sugar. I've never quite gotten into that option, but I can attest to a dessert-like version featuring Nutella, toasted coconut, and chopped pecans.

What to have with it? Since I'm in a rush, I vote for a cup of coffee and one for the road. If you have more time, bacon, sausage, or ham all play nicely with this fluffy pancake. That said, in a month where some folks are looking for ways to go meatless more often, you can skip the breakfast meat side and have your belly filled in less than half an hour … and most of that time is just the oven doing all the work for you. A hot, healthy breakfast that doesn't leave you late? Sign me up!

Dutch Baby

  • 3 eggs
  • 2/3 cup milk
  • 2/3 cup all-purpose flour
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  • Pinch of nutmeg
  • Pinch of salt
  • 1 T. granulated sugar
  • 3 T. butter, room temperature

Preheat the oven to 450°F and place a 10-12 inch oven-proof skillet on the center rack in the oven.

In a large bowl, whisk the eggs until they are light and frothy. Slowly add in the milk, flour, vanilla, cinnamon, nutmeg, sugar, and salt.

When the oven is preheated, remove the skillet, add the butter, and swirl the skillet to coat bottom and sides. Pour the egg mixture into the skillet and immediately return the skillet to the oven. Bake for 15-20 minutes, or until the pancakes is golden and puffy.

Serve the Dutch Baby with any number of toppings, including: confectioner's sugar, fresh fruit, syrup, toasted coconut, Nutella, or preserves.

  • Yields: 2-3 servings
  • Preparation Time: 25 minutes

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