The picture above doesn’t do justice to the delicious breakfast the kids just got to enjoy.

I’m the mom of 2 girls, and “stepmom” to 2 amazing boys. And boy howdy, those kids like to eat. Especially on Saturday mornings. Usually I treat them to either homemade chocolate chip pancakes or waffles, but every so often I whip up the breakfast they really want, a Dutch Baby.

Some of you may be asking, “Chris, what is a Dutch Baby?” I’d explain that it is one of the simplest but grandest breakfast treats you can make for your kids, family or friends. It’s a 4 ingredient spectacular wonder that when cooked, becomes a warm, puffed up pancake.

You can serve it plain, with powdered sugar, cinnamon sugar, or my kids’ favorite – sautéed apples with cinnamon, butter and brown sugar.

I was introduced to this yummy treat a few years back when my sister Cathy was visiting. It took me a couple of attempts at making this to get the true puffiness the pancake begs for. With a little bit of patience and a piping hot oven I think you will agree, this is one breakfast you don’t want to miss! I hope you try this sometime this weekend. Enjoy!

Dutch Baby

• 1/2 cup milk
• 1/2 cup flour
• 1/4 cup sugar
• 2 eggs, room temperature
• 2 Tbsp butter

Preheat your oven to 425. Mix the first 4 ingredients and blend until smooth. In a 10″ oven-proof sauté pan, melt the butter until it is bubbling. Pour the batter into the pan and cook, undisturbed, on the stove top for 1 minute.

Put the pan into the oven and let cook 12-15 minutes until puffed and golden in color. Remove from the oven and slide onto a plate. Sprinkle with powdered sugar and serve.

Note: you can also serve this with sautéed apples. Just dice 1-2 apples, and squeeze a bit of lemon juice on top. In a sauté pan, melt 2 Tbsp butter and 2 Tbsp brown sugar. Add apples and a few dashes of cinnamon and cook until desired consistency. Serve warm over your Dutch Baby and enjoy!