DUTCH BABY

Our Sunday morning breakfast.

It is not Dutch and hardly a baby, but it makes for an incredibly delicious Sunday morning treat.

At various times we make popovers, Yorkshire Puddings, and pancakes. A Dutch Baby is the best of all three of those baked into one, puffy, crispy, chewy, buttery, eggy....but then words fail this experience. This is truly food of the angels, at least those who aren't on the Atkins Diet. 

Scattered berries on top? A drizzle of honey? This is New Hampshire. To help forget the most recent political debate, this morning nothing is better than a drizzle (or more) of David Lamb's maple syrup to top it and a rasher of Vermont Bacon on the side.

DUTCH BABY

All ingredients should be at room temperature

10" cast iron skillet .

3 eggs

2/3 cup whole milk

2/3 cup flour

1 teasp. vanilla

1/8 teasp. cinnamon

pinch of nutmeg

pinch of salt

4 tbsp. unsalted butter ( for pan)

Preheat oven 400 degrees

Place skillet in oven to get hot.

Beat eggs until light in color then add the remaining ingredients ( except butter).

Mix until smooth.

Carefully remove skillet from oven, then add butter, let sizzle and melt then add the batter to pan.

Return  skillet to oven. Bake for 18 minutes. Do not open oven door while it's baking.

Remove skillet from oven, sprinkle the Dutch Baby with powdered sugar and serve at once!

Next time, we will make this with strawberries and serve it as a dessert!