if you are not fortunate enough to be from


the lovely city of seattle…well then, allow me to let you in on a little secret….

dutch babies.

yum. ;) perfect for the morning after t-day w/ lotso family and friends in the home….or just for girlfriends and brunch (as all my ladies have witnessed, since it’s my go to brunch dish to bring)

* 3 tablespoons sugar
* lemon zest from 1 lemon
* 4 large eggs at room temperature 30 minutes
* 2/3 cup whole milk at room temperature [i sub out almond milk since john can’t do dairy]
* 2/3 cup all-purpose flour [i sometimes sub out rice flour (for my gluten-free friends) but it doesn’t get the fun bumps when you cook it…]
* 1/4 teaspoon pure vanilla extract
* 1/8 teaspoon cinnamon
* 1/8 teaspoon grated nutmeg
* 1/8 teaspoon salt
* 2 tablespoons unsalted butter, cut into pieces

* Equipment: a 12-inch cast-iron skillet

* Accompaniment: lemon wedges

Put skillet on middle rack of oven and preheat oven to 450°F.

Stir together sugar and zest in a small bowl.

Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).

Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.

Serve immediately, topped with lemon sugar & fresh blueberries…I served mine this morning with ginger syrup as well and honey drizzled & red chili flake bacon. [jealous? come on over!] *& p.s. if you haven’t checked out the ginger people’s products yet, i strongly suggest you do-i am obsessed with them, all so delicious and convenient, i don’t know that i’ll ever buy fresh ginger again now that this has entered my life.


  1. oh, yum! I’m going to have to try this asap…I’m starving right now, and this did not do good things for my tummy.

  2. I’ve been making these for years but had NO IDEA they came from Seattle. Cool!

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