Recipes, What’s for Breakfast

What’s for Breakfast? Dutch Baby

I made this yummy Dutch Baby several days for breakfast over the last two weeks. I was inspired when I was visiting a friend and her mom had made one for their breakfast. I made a GF version and it turned out just delicious! We have lots of eggs and it is pretty easy  to make, so it has become a go to for breakfast. All the kiddos eat it so that is a bonus.

This recipe is from our Joy of Cooking cookbook. I have seen variations on it many times. I multiply it times five for our family so everyone gets about two eggs for breakfast.

I have made it with sautéed apples with a dash of maple syrup in them, strawberries with a dash of maple syrup in them (that we picked and froze last summer) and used homemade apple butter for the top as well. We have been very fortunate with apples as many of our neighbors have large old apple trees that they don’t use all of and they are lovely for sauce and apple butter, cutting up and freezing, and some are good storage apples as well. The barter system is alive and well here and we usually trade pork or chicken for apples.



Our bowls, mugs and plates are from Saltbox Pottery. A friend of mine Tracy, owns it, everything is hand thrown and beautiful. You can check out her items at Her items are quality and I love them. Several years ago, I was downsizing, so I sold my fancy china that I never used and bought a set of Saltbox dishes that we use everyday .

Check out Tracy’s beautiful work at

I am always looking for new breakfast ideas that are not  cereal, please pot you recipes and breakfast ideas in the comments!


Dutch Baby from the Joy of Cooking, page 799 in my copy

preheat oven to 425 degrees

Whisk together until smooth:

1/2 cup milk

1/2 cup flour (all purpose or GF)

1/4 cup sugar (we use maple syrup, I don’t measure but less then a quarter cup)

2 large eggs , at room temperature

Melt in a 10 inch oven proof skillet ( I use cast iron and a larger one when I enlarge the recipe)

Melt 4 tablespoons of butter in the skillet (I have also used lard in a pinch)

Tilt the pan so butter coats the sides of the pan. Poor the egg mixture into the pan and cook for one minute on the stovetop. Place skillet in the oven for 12 to 15 minutes (bake longer if you have multiplied the recipe, closer to 20 minutes. Serve promptly for the pancake looses its puff almost immediately.

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