Good grief, did this week get busy.
Going back to school after Spring Break was enough of a task, but add in a visiting friend, countless student essays, and the most beautiful weather Smalltown has seen in a while and I was... a busy (tired) girl. For all these reasons, I still have not gotten dressed in real clothes yet today. And it's 3:42pm.
Let's just say that Frankie said "Relax" and today I listened.
You, of course, know that this means a brilliant homemade breakfast. While still in bed this morning, I pulled my laptop in to join me and started nosing around for something new. What I found was...
The Dutch Baby
A Dutch Baby is a large, custardy pancake that is baked in a skillet. Sounds good, right?
Well, it is. I followed the Baking Bites recipe for a Browned Butter Dutch Baby Pancake. It took just about five minutes to put the batter together. And since my oven runs hot, it took only 15 minutes to bake at 425.
It came out looking very souffle. Just as the recipe explained, the Dutch baby fell as soon as it left the oven but it didn't fall far.
There are many options for topping a Dutch baby. Like a pancake, a Dutch baby can be finished off with powdered sugar, fruit, whipped cream, any number of syrups, or really anything you can imagine. I'm sure there is someone out there who would appreciate a Dutch baby with peanut butter on it. I'm just not that person.
I didn't have any fresh fruit, so I drizzled my Dutch baby with maple syrup. It was really delicious, and I'm still in awe of how perfectly it turned out the first time. Sure the top is immaculate and golden, but look at that bottom... I will never make another one like this again. I just know it.
But I'm going to try.
(And I'll top that one with strawberries & cream.)