He was a little confused, and perhaps concerned, until I added "for breakfast," then he let out a sigh of relief. Apparently cannibalism is easier to stomach in this household than parenthood. But, not to worry, the Dutch babies I was referring to are the puffy pancake variety, not the blue-eyed, blonde haired variety.
Dutch babies are eggy, buttery pancakes, cooked in a skillet until they puff up about the edges, forming a flaky-but-chewy bowl shaped breakfast. And believe it or not, makin' babies has never been easier or more fun…er, well, it's probably been more fun. Just sayin…
Once the baby is outta the oven, top that hot goodness with even more butter, lots of fresh lemon juice, and powdered sugar. Then dig in.
Go ahead...put on something a little more comfortable, mix up a few drinks (coffee, perhaps?), and make some babies! 
Dutch Baby
- 4 tablespoons butter
- 3 large eggs
- ½ cup flour
- ½ cup milk
- Clarified butter
- Juice from one lemon
- Powdered sugar
Preheat oven to 425. In a 10- or 11-inch cast-iron skillet, melt 4 tablespoons butter over low heat (on stove top). In a blender, combine eggs, flour, and milk until smooth. Pour batter into skillet over melted butter, and bake 25 minutes. While the baby is still hot, drizzle on clarified butter, lemon juice, and powdered sugar. Serve with more lemon wedges and powdered sugar.
