Dutch Baby

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.

Although this is a super easy recipe, you need to know a few things to ensure success. Here are my tips for making foolproof Dutch baby pancakes.

Grease the pan well. This is not the time to skimp on the butter! Once the butter is melted, swirl it around the pan. This helps the batter ease up the side of the pan.

Use eggs that are at room temperature.

Pour the batter into the hot pan and place in the oven.

Be ready to serve the pancake as soon as it comes out of the oven. This is not a dish that waits for you!