on Jan 26, 2015, Updated Nov 10, 2021 28 Comments Years ago, well before Little Buddy was even a sparkle in our imagination, my husband and I traveled to Europe for a few weeks exploring. It was truly the trip of a lifetime for us and one that we’d saved for years to be able to take, even though we had a strict budget for each night’s stay and for meals and souvenirs. My husband’s sister and her husband went with us on our trip and we laughingly named it, Bart’s European Econotour. I could go on and on about bullet holes through the windows in the first room we stayed in while in London and scary offers for uses of rooms in Venice, but I think you get the picture. It was budget-friendly and one of the best trips of our lives. We visited Great Britain, France, Switzerland, Austria, Italy, and Germany. While in Germany, we stayed in a small bed and breakfast. When I say small, I mean small. The bed and breakfast had two rooms for rent and our room was situated over the kitchen. We’d wake up to the smell of sauerkraut and wurst in preparation for the steady traffic of patrons throughout the day. But, we were also greeted with the smells of pretzels, sweets and breads cooking from the restaurant as well. The mingling of smells sounds odd as I write it, but it definitely made enough of an impression that I remember it well still. This Dutch Baby recipe immediately makes me think of those few days above that restaurant and leave me wondering if we might be able to visit there again someday. It sure would be fun to take our son with us although I think we might want to skip some of more colorful spots we encountered on the first trip. For now though, I’ll just continue to share some of the delicious foods we enjoyed there. A Dutch Baby is perfect for breakfast, but works great as a breakfast for supper idea, too. Ready and on the table in about 20 minutes, it is an essential recipe at my house. Dutch baby pancakes come together quickly since you simply add the ingredients to your blender and blend on high speed until the batter thickens and begins to bubble a bit on top. While your batter is blending, you melt your butter in a skillet in the oven as it preheats. Once your batter is ready, you pour the batter into the skillet with the melted butter, put it back into the oven for about 18-20 minutes and watch it pop up in the skillet as it bakes. Once it has turned golden brown, you remove it and quickly serve it with a light dusting of powdered sugar, fresh berries or sautéed apples, and a bit of warm maple syrup, if you like. Whatever you decide to serve it with though, just be sure to work quickly as it deflates as soon as you remove it from the oven. You definitely don’t want to deprive your family or friends from seeing the Dutch Baby in it’s full glory! Here’s my Dutch Baby recipe. I think you’ll love it as much as we do! Enjoy!Robyn xo
