Look at these beauties! My husband and I both have our hair cut by the same friend, who also happens to have her own brood? of chickens.
Isn’t that so handy that I can send my husband out for a haircut and he comes home looking super clean cut and handsome AND brings me a crate of these little treasures? Who knew eggs were so photogenic?
Now that soccer season is over for us, our Saturday mornings are a lot more relaxed. My boys LOVE when I make this Dutch Baby Pancake for them. The recipe requires eight eggs, so that works out great with our fresh supply.
I can remember going to visit my grandma for a week at a time in the sumer when I was a little girl, and she would make this for me. I loved watching it puff up in the oven, and then coming back down as it cooled. I still like watching it. You can literally see it rising in short little spurts if you watch closely. I didn’t get it together quickly enough to get a picture of it while it was still puffed up in all its glory, so you’ll have to make one yourself to see what I mean!
I’ve also seen it called a Jackson Soufflé, or German Pancake. Compared to traditional pancakes, it is thicker, eggier, more buttery. The edges are my favorite.
It works out great for our family because instead of having to flip lots of pancakes, I get to pull this big one out of the oven and then sit down and enjoy breakfast with everyone.
We top ours with powdered sugar, strawberries, whipped cream or maple syrup. Some of us like all of the above!
Next time you stumble upon a lazy Saturday morning, the kind where you stay in your PJs until noon, and maybe linger over a second cup of coffee, try this one out and let me know how you like it too!Print
Perfect for those lazy Saturday mornings when you want to do something extra special for breakfast.
- 1/4 cup butter
- 8 eggs
- 1 cup milk
- 1/2 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon salt
- Preheat oven to 400 degrees.
- Place butter in a large cast iron skillet, or 9 by 13 baking dish, and melt for a few minutes in the hot oven. Be careful not to let it burn.
- Beat eggs until frothy, then whisk in milk and vanilla. I use my whisk attachment on my Kitchenaid Mixer.
- Gradually add flour and salt. Mix until well combined.
- Remove skillet with melted butter from the oven and pour dutch baby batter over the butter.
- Return to oven for about 15 minutes. The dutch baby will puff up and the edges and top will be golden brown.
- Cut and serve immediately with strawberries, powdered sugar, whipped cream, or maple syrup.
Recipe slightly adapted from 71 Toes.
- Serving Size: 1 Serving
- Calories: 313
- Sugar: 0.4g
- Sodium: 424mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7.6g
- Trans Fat: 0.4g
- Carbohydrates: 22g
- Fiber: 0.7g
- Protein: 14g
- Cholesterol: 326mg
Keywords: Dutch baby pancake, German pancake, weekend breakfast