Dutch Baby

Saturday mornings mean sleeping in. Late. Or at least until the sun shines through the slats in your blinds and the birds start singing and the neighbors start mowing their lawns (which is actually somewhere around 7 a.m.). But when there's no incessant alarm buzz to jolt you into consciousness, it feels like sleeping in. Especially when you can stretch and pull out the book you fell asleep reading and continue until hunger pangs you.

At which point you'll roll out of bed and head to the kitchen to make some coffee to go with scrambled eggs, pancakes or french toast. But next Saturday, you should make a dutch baby instead. It's like a pancake but fluffier and crispier. And it's the perfect thing to share.

Dutch Baby: adapted from Gourmet and A Homemade Life 3 large eggs 2/3 cup whole milk (I used a mixture of half-and-half and skim) 2/3 cup flour 1/4 teaspoon vanilla dash cinnamon dash nutmeg dash salt 2 tablespoons butter lemon juice powdered sugar Pre-heat oven to 450. Place large sauce pan in middle rack of oven. In a medium bowl, beat eggs until fluffy and pale. Add in flour, vanilla, spices and salt, beat until smooth. The batter will be pretty runny. Remove sauce pan from oven. Melt butter on the pan and spread around evenly. Pour batter into pan. Bake until puffed up and golden brown, 15 to 20 minutes. The dutch baby should slide out of the pan onto a plate pretty easily. Drizzle with lemon juice and sprinkle with powdered sugar.