Dutch babies, also known as German pancakes, are a form of sweet popovers typically served for breakfast. They’re easy to make, great fun with kids – and might be the perfect Easter morning breakfast.
Just mix up some eggy batter, pour into a buttered hot skillet, and bake in a super-hot oven. That’s it. You’re almost done. Just be sure to turn on the oven light to catch the show.
After several minutes, the edges will begin to lift. Tentatively at first. Then suddenly with confidence as steam trapped in the eggs begins to expand. The bowl shape may hold for a couple of minutes after coming out of the oven, but as the steam cools and dissipates, the sides begin to droop, and then slump inward.
Now all you need do is throw some sliced strawberries on top with a smear of sweetened ricotta cheese, or drizzle with a pure maple or fruit syrup. Although, if you’re aiming for more restraint, just sift a little confectioners sugar over the top.
A Dutch baby is best served warm. If you’re the precise type, slice it up in neat little wedges, and lift onto individual plates. If you prefer family-style eating, just put the skillet in the middle of the table. Tear off a large strip, wrap around a strawberry or two, and dip into sweetened ricotta. Have a second or third Dutch baby baking in the oven while you devour the first.