My 3-year-old son and I have fallen into the classic American Saturday-morning routine: Wake up, make pancakes, watch cartoons (or European soccer, if he’s feeling generous).
But lately I’ve been feeling slumpish about my pancake game. After experimenting with various batter recipes, mix-ins (his favorite: raisins), and micro trends (pancake cereal: cute, but not worth the fuss), I’ve found a pancake that’s versatile, visually arresting, and requires zero at-the-stove labor, which means more time for soccer Octonauts: the single-serving Dutch baby.
Despite its indeterminate name (the recipe originated in Germany; the name in Seattle), the Dutch baby is a simple recipe that can skew sweet or savory, and is easy to scale up or down, depending on the size of your skillet—and brood. You can also prepare the batter the night before, so the only prep you have to do in the morning is turn on the oven.