sunday brunch for two: a family recipe

Sunday breakfast has been a longstanding tradition in my family. It's the day we didn't have chores, didn't have commitments, and all got to spend the morning together. My absolute favorite item over the years? Dutch Babies. I've heard others call them "fat pancakes" but the fun and light name Dutch Babies seems to suit these fluffy wonders much better. Light, airy, delicious and oh so versatile, these are a classic. And now, they are a feature in a romantic morning start with my man. For us, we had "Sunday brunch" on Friday because this is Drew's work weekend, but since the rest of you are probably sipping coffee planning what to do with your loves this morning, I decided to share it with you

What you'll need:

• 1/3 cup salted butter, divided into 2 equal parts
• 4 eggs
• 1 cup milk (I use skim)
• 1 cup all purpose flour (I prefer unbleached)

Preheat the oven to 425. Place the two parts of butter in 2 8 or 9 inch cake pans and set them on the top rack of the oven to melt while it preheats.

In a large mixing bowl, pour the flour and leave an indentation in the center. Mix the milk and eggs together in either a large measuring cup or a smaller mixing bowl.

Pour wet ingredients into the flour. Whisk at a quick pace until all lumps are out of the batter--lumpy batter will not rise in the oven as it should.

Once the butter has melted and begun to brown in the oven, pull pans out. Pour the batter into the two pans, being careful not to create too thick of a layer. It's alright if you've got a little left over.

Bake the Dutch Babies for about 20-25 minutes until golden brown and puffed.

Serve with a variety of toppings. I like mine with squeezed lemon, powdered sugar, and fresh fruit. Husband takes his with lemon, syrup and butter. 

And coffee. Lots of coffee. To be sipped slowly, as you savor each bite, and take in the start of your day with the one you love.