My mother in law introduced me to Dutch Babies years ago, and there is nothing that compares for a fun, easy, comfort-food kind of breakfast on a Saturday morning. A Dutch Baby is basically a very large and puffy pancake - it comes out of the oven puffed up and then deflates a bit as it sits. We have changed the recipe over the years to incorporate our favorite breakfast flavor, and we now think it is about perfect! I like to make it in our large cast iron skillet and pour lots of real maple syrup all over it. Our kids love to see when it comes out of the oven all puffed up, and then they REALLY like to dig into it!

Maple Dutch Baby

3 Tablespoon of butter (to put in the skillet)

3 Tablespoons of butter (melted)

6 eggs

1 1/2 cups all-purpose flour

1 1/2 cups milk

2 T pure maple syrup

Pinch salt

  1. Preheat oven to 400 degrees. Put 3 Tablespoons of butter in a large skillet, and place in the heated oven to let melt.

  2. While the butter is melting, and the skillet is warming up, put the rest of the ingredients in a blender. (You could also use a mixer, or even a whisk, but make sure all of the ingredients are blended very well with no lumps). Blend on high power until mixed through.

  3. Remove the skillet from the oven and swirl the butter around to make sure the entire skillet is coated. Slowly pour the batter into the skillet, and return the skillet to the oven.

  4. Bake for 20-25 minutes, or until very puffy and the edges are lightly browned.

  5. Serve with real maple syrup!