If you want a Christmas morning breakfast that comes together quickly, can feed a crowd, and looks like a special treat (even though you could make it any morning you aren’t rushing out the door), look no further than the baked pancake recipe I share this week in my Twice as Tasty column for the Flathead Beacon. Known as a Dutch baby (or “Dutch babies,” as we always say it in my family), this puffy, family-style pancake looks as impressive as a souffle when it comes out of the oven yet is far easier to prepare.

The dreaded collapse of a souffle is actually welcome here. It leaves part of the pancake high and slightly crisp, part creamy like custard, and all perfect for serving with an array of toppings. You can scale up the recipe for as many servings as you need and gather around the table to enjoy it or balance it on your lap (perhaps served in a shallow bowl) beside the tree.

Get the complete recipe for Dutch Baby and ways to serve it in my column.

Make it, share it.
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Twice as Tasty

My family always serves Dutch baby on Christmas morning, but you can find other recipes on the blog that seem special enough for a holiday meal and can be made quickly or in advance. Here are just a few; you can find more in the recipe index.

• Cranberry-Orange Quick Bread
• Gingerbread Pancakes
• Huckleberry and Cheese Crepes
• Sour Cream–Applesauce Coffee Cake or Muffins
• Spring Vegetable Quiche

When I’m baking Dutch Baby for two or three people, I pour the batter into one of my grandmother’s white CorningWare casserole dishes with its iconic blue flower. Read more about why I love these dishes in an article I wrote for The Kitchn. You can find more of my work off the blog here.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.