My Mom would often make us Dutch Babies for breakfast when we were growing up. I don’t know where this breakfast puff pancake got its name, but my family has been making it for years and we all love it. It takes seconds to make the batter in a blender and there are a lot of variations you can add. We love ours plain with a sprinkling of powdered sugar and lemon juice, but I also like it with butter and maple syrup. You can thinly cut apples or pears and put them in the center with some cinnamon sugar and they gently roast, or scatter fresh or frozen berries over before you put it in the oven. For a savory Dutch Baby cut up and sauté some bacon or pancetta and pour the batter into the skillet before you bake it. I like to use my cast iron skillet for this recipe. Put some butter or oil in a 12-inch cast iron or oven safe skillet a 425 degree oven and allow skillet to get really hot which is the secret to a good Dutch Baby. Meanwhile, in a blender, add eggs, flour, sugar, salt, vanilla and milk and blend on high for several minutes. Pour batter into hot skillet and scatter fruit over (if using) and bake for 12-14 minutes. They puff up and get all golden brown and then deflate when you cut them into wedges and serve. Click here for the recipe….