Breakfast for six is a tall order. Bella doesn’t eat fruit. Jack doesn’t like breakfast. Steve likes a toasted bagel with cream cheese, pepper, and ruby red tomato slices. And both Juju and Baby Sophie like a feast of little tastes. Me? I like to sleep in and be woken with a steaming caffe latte and lots of gentle hugs from happy children. So when it comes to breakfast dishes, I love discovering new ones that please everyone and minimize my time at the stove like the Dutch Babies introduced to us by Kelly from the Meaning of Pie.
Dutch Babies are a cross between a souffle and a pancake with a hint of the texture and taste of the French clafouti. Kelly’s recipe landed in my inbox at one of those turning point moments on a lazy Sunday morning. The mood was just about to turn ugly as four children began to realize they were ravenous. I was feeling too tired to stand at the stove flipping crepes while the kids fought for the right to get the next one. Kelly’s Dutch Babies looked fluffy and fun, dusted with powdered sugar, so we spontaneously decided to give them a try.
The ingredients came together in minutes in the blender. The longest part was waiting for the oven to reach 425 degrees. When the Dutch Baby came out of the oven, it was as impressive as a souffle, with sides towering above the edges of the pan. The collapse came quickly, and soon everyone was devouring warm pancake slices topped with either a generous cloud of powdered sugar or a heaping spoonful of cherry jam.
“The Baby” has remained a breakfast favorite, and we’ve made it our own by adding caramelized bananas to the batter. With the bananas added to the milk and eggs in the batter, it truly becomes a one dish breakfast, and the caramelized bananas mesh beautifully with the sweet pancake.
To give everyone their fill of Dutch Babies, we’re now making two pans on a Sunday morning: one plain and one banana. Then I can crawl back to the couch to read my Sunday New York Times in peace while the kids disappear to play with full bellies.
- 6 eggs
- 1 cup of milk
- 1 teaspoon of salt
- 1 cup of flour
- 4 tablespoons of butter
- 1/2 cup of brown sugar
- 2 bananas
- 2 teaspoons of vanilla paste
- 6 tablespoons of sugar
- This recipe makes two pans of Dutch Babies that will easily serve a hungry family of 6. The instructions are to make one plain Dutch Baby and one banana one.
- Preheat oven to 450 degrees fahrenheit. If your oven is slow like mine, do this first! No one likes to wait for breakfast too long.
- Get two overproof skillets out. I have a cast iron skillet on my list for mother's day, but for now, I use two all-clad stainless steel pans that are safe at high temperatures.
- Combine the vanilla paste, eggs, granulated sugar, salt and flour in the blender. Pulse until mixed.
- Heat both pans on medium high heat. First, prepare your bananas. Add 3 tablespoons of butter to the pan along with the brown sugar. As soon as it is melted, add the bananas and turn a few times to coat well on both sides. Pour in half the batter and turn off the heat.
- Add one tablespoon of butter to the second pan. As soon as the butter is melted, add the remaining batter to that pan. Put both pans in the oven immediately.
- Cook for 15 minutes, until the Dutch Babies are golden and puffed up. Douse with a big cloud of powdered sugar and serve immediately (taking great care to not get burned on the hot pan or handles). Some of my kids also like jam on top of the sugar.