By Emily Malloy

Having a lot of chickens provides me with opportunities to be creative with meals using eggs. Even if you don't live on a farm with a mess of chickens, eggs are still a staple in every home and a fantastic protein source. Maintaining a wheelhouse of recipes using staples is a great way to become more confident in the kitchen. 

Dutch babies are one of our favorite breakfasts. They are also known as German pancakes. I read that sometimes they are referred to as hootenannies (and even debated changing the recipe name after this discovery). Whatever you call them, they are light and airy pancakes whose edges rise as they bake. Chances are, at any given point in time, you will have everything you need to make these.

There are many iterations out there (my son even has HIS own recipe he loves to make), but I have found this recipe in particular to be a flavorful one that is able to feed more than a few mouths.

Traditionally, a Dutch baby is baked in a round skillet and serves about 3 to 4 people. But I found that by tweaking the original recipes and baking in a 9x13 makes about double the servings (and, as an added bonus, helps us from being overrun with eggs in the spring and summer months). 

A plain Dutch baby is able to be garnished in a host of different ways. My kids prefer a light dusting of powdered sugar. My favorite way of enjoying this hootenanny is with a garnish of a teaspoon of yogurt, blueberries, and mint. 

Vanilla and Cardamom Dutch Baby 
Yields: 6-8 servings
Time: 25 minutes

Ingredients
6 tablespoons of unsalted butter
8 eggs, lightly whisked
2 cups of all-purpose flour
2 cups of whole milk
2 teaspoons of vanilla extract
2 tablespoons granulated sugar
1 teaspoon ground cardamom
Optional: powdered sugar for garnish

Directions:
1. Place a 9x13 dish with the butter into a cold oven. Preheat the oven to 400*. Keep an eye for when the butter is fully melted. Remove from the oven and brush the butter on all sides of the dish.

2. In a large bowl, combine all the remaining ingredients. Whisk and scrape down the sides to be sure it is all incorporated fully.

3. Pour into the 9x13 dish and place into the oven and bake for 20 minutes or until the edges have puffed and have lightly browned. 

4. Remove from the oven and allow to cool slightly before cutting. It will collapse slightly. Dust with powdered sugar or other garnishes and serve warm and enjoy. 

Printable recipe can be found here.