Kids' Lunch, Breakfast Edition: The Dutch Baby

Today, we take a break from Kids' Lunch to bring you Kids' Breakfast.

Today, George Weld—chef-owner of Egg and author of Breakfast: Recipes to Wake Up For—makes a breakfast that's more delicious than cereal, but just as fast. 

A house full of sweetly sleeping children is a blessed thing, but there’s a lot on the line once those kids start staggering out of bed, bleary-eyed from a night of whispers and giggles and keeping each other awake. On those sleepover mornings, things can go south in a hurry—the fate of the day rests on breakfast.

When I want a guaranteed success without a lot of trouble—and when trying to coordinate pancakes coming off the griddle feels like too much to handle—I default to a Dutch baby (I use the recipe from The Joy of Cooking). It needs just six ingredients that you almost surely already have in your pantry: flour, butter, milk, eggs, salt, and sugar. It’s about as complicated to make as a bowl of cereal, but it’s a lot more delicious and wholesome. And it’s dramatic: When it comes out of the oven billowed and sizzling, it almost always gets an excited squeal from the kids in my house. 

You get about 20 minutes of downtime between putting it in the oven and serving it up, which gives you plenty of time to clean up, set the table, and cook some sausage or cut up some fruit to go with it. By the time the kids sit down to eat, you’re done. 

What do you make your kids for special breakfasts? Share with us in the comments below!

Photos by George weld