The Dutch Baby.

When you love someone, anyone, and you want them to know it, I recommend you make them a Dutch baby pancake for breakfast.

Sure, you could scramble them eggs, or flip flop some pancakes or even go grab a coffee. These are all very nice, but if you really love them, and want to prove it first thing in the morning, you will make the Dutch Baby, out of the blue, for no reason at all, other than to express said love.

"Why the Dutch baby?" you ask.

"You'll see," I say, with a devious grin.

Dutch Baby Pancakes With Lemon and Sugar

from "A Homemade Life" by *Molly Wizenberg

2 tbsp unsalted butter

4 lg eggs

1/2 cup unbleached all-purpose flour

1/2 cup half-and-half

1/4 tsp salt

freshly squeezed lemon juice

powdered sugar, sifted

"Preheat the oven to 425 F.

Put the butter in an 8-inch cast-iron skillet and place over low heat. Alternatively, put the butter in a similarly sized cake pan or pie plate, use a pastry brush to coax it up the sides of the skillet.

Meanwhile, in a blender [or food processor] mix together the eggs, flour, half-and-half, and salt until well blended.

Pour the eggmixture into the warmed skillet. Slide into the ove, and bake for 18 to 25 minutes. The mixture will rise and puff around the edges, like a bowl-shaped souffle. The Dutch baby is ready when the center looks set and the edges are nicely risen and golden brown.

Remove from the oven. Drizzle-or splash, really; abundance is good here - with lemon juice and sprinkle generously with powdered sugar. Serve immediately."

*(I really love her, and if you do too, you might do yourself a favor and buy her book.)