This morning I woke up very late and lazy. It was fantastic. After lollygagging around and getting hungry I wanted FOOD. I wanted breakfast, but not meaty greasy eggs and bacon and potatoes. More like pancakes with less work. A Dutch Baby is in order. A Dutch Baby is like a puffy pancake that is baked in my favorite cast iron skillet. They are supremely easy to make and wonderfully impressive when served hot from the oven.
I ate my Dutch Baby with whipped cream and a strawberry topping that I made with Florida strawberries grown local to my parents. Funny, ‘local’ strawberries so far from home. I thought about how far the berries had traveled to get here. I know where these fields are, and they are no where near here.
Making the Dutch Baby is easy. Preheat the oven to 425 degrees.
Melt ½ stick butter over medium heat in the skillet on the stove. Tilt pan to coat sides.
Whisk till smooth in a medium bowl
½ cup flour
½ cup milk
¼ sugar
2 eggs
lemon zest
Pour batter into skillet and let rest on the heat for 1 minute. Do not stir. Transfer skillet to the hot oven. Bake for 8-12 minutes. The pancake will fluff high on the sides and the edges will be golden brown. The center of the pancake will have a richer, custard-like texture. Top with berries, whipped cream and powder sugar.
Nancy Warner 
My favorite easy go-to breakfast! We eat ours with a squeeze of lemon juice and powdered sugar. Yum, I see a dutch baby in my future.