Dutch Baby, Baby

It is a chilly, dreary morning and a warm Dutch Baby will be just the thing to serve for breakfast! This sweet German-style pancake is similar to Yorkshire pudding and is best served with lemon and confectioner's sugar. The name is derived from the German word pfannkuchen (pfanne and kuchen meaning "pan" and "cake").

In Southwest Germany, sliced pancake strips (flädle) are often served in soups. In the Netherlands, pancake restaurants are popular with families and serve many sweet, savory, and stuffed varieties. Like the Dutch baby, these egg-based pancakes (or pannenkoeken) are usually quite large (12" or so in diameter) and are filled with sliced apples, cheese, ham, bacon, stroop*, and candied ginger, alone or in combination.

• 3 Tablespoons butter
• 3 eggs
• 3/4 cup flour
• 3/4 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla
• Lemon wedges
• Confectioner’s sugar for dusting

Preheat oven to 425 degrees F. Place butter in a 10" - 12" skillet or heavy baking dish and place in oven while preheating. Remove the pan before butter starts to brown. In the meantime, beat eggs until foamy; add milk, flour, salt and vanilla and blend together until just mixed. Pour into hot skillet and return to oven for approximately 15 - 20 minutes until golden brown and puffed.

Remove the pancake from oven and dust with confectioner’s sugar. Don't be disappointed if the pancake falls soon after being removed from the oven. Serve immediately with lemon wedges and extra pats of butter. When the lemon juice mixes with the confectioner's sugar it makes a creamy lemony sauce that is perfect. Make sure you eat it while still warm; it is not nearly as good when it is cold!

*Stroop is a thick molasses-like, fruit-based syrup which is popular especially in combination with bacon.