The New Year brings resolutions, including a promise to eat healthier and to abstain from decadent dishes. But there is one favorite that I can't bear to go without—German Dutch Baby Pancake.
I enjoyed Dutch baby pancakes as a child at a local restaurant. I would patiently wait with anticipation for the waitress to bring the big, made-to-order puffy pancake out to the table.
Have you tried one? A cross between a pancake and a popover, the Dutch baby comes out of the oven big, puffy and light. People ooh and ahh when they see it! It’s crisp on the outside, tender on the inside and delicious.
Once I learned how easy they were to bake at home, I quickly embraced German Dutch Baby Pancakes for cool weekend mornings. I have topped them with sautéed apples and fresh berries, but my favorite topping is very simple. It is the classic recipe with butter, lemon juice and powdered sugar. A little almond extract gives my recipe a tasty twist.