Happy Friday Fab Housewives! Gosh this week has been stressful, but it’s the good kind of stressful since the hubs and I have accomplished so much. Regardless, this weekend can’t come soon enough. To applaud all our hard work, I will be making the hubs his favorite weekend breakfast: Dutch Babies!

Dutch babies are a german pancake made from flour, eggs, milk and butter. They are traditionally topped with lemon juice and powdered sugar, and the hubs and I love to add fresh fruit for some nutrients. I always make these for house guests, and am constantly being asked for the recipe. Well, here you go!

Dutch Babies Recipe

Ingredients

• 1/2 c butter
• 6 eggs
• 1-1/2 c milk
• 1-1/2 c flour
• nutmeg
• lemon juice
• powdered sugar

Directions

1. Preheat oven to 425 degrees
2. Cut butter into 1 tablespoon slices and drop evenly into the bottom of a 4-1/2 to 5 quart pan (I use a 9×13 baking pan). Lightly dust the butter and bottom of the pan with nutmeg. Place the pan into the hot oven.
3. While butter is melting, mix your batter quickly. Crack eggs into a blender, then whirl on high speed for 1 minute. Note: the key is to get lots of air into your batter, so be sure to set a timer for one minute to get an accurate mix.
4. With motor running, ad the milk in a slow, steady stream. Then (motor still running) slowly add the flour.
5. Remove the pan from the oven (butter should be completely melted) and immediately pour your batter into the pan.
6. Bake for 20-25 minutes, until the dutch baby is puffy and golden brown.
7. Slice dutch babies into squares and top with lemon juice, powdered sugar  and fruit (optional).