Dutch Babies

Are you ready for the weekend? I sure am! And this breakfast is definitely the perfect way to celebrate a lazy Saturday or Sunday morning.  It comes together really quickly, so you're not spending all morning in the kitchen, but it still feels special and fun.  I love Dutch babies, but I don't think I've had one since college.  After eating this one and reminding myself how tasty they are, they're definitely going to go back into the weekend brunch rotation!  It's basically a giant, puffy pancake that's baked in the oven.  Dutch babies can be topped with pretty much anything you like - powdered sugar and lemon juice is traditional, but here I went for regular sugar and diced fruit.

Dutch Babies (adapted from Honest Fare, original recipe here)
Serves 2-4

3 eggs, at room temperature
3/4 cup milk, slightly warmed
3/4 cup flour
1 tsp vanilla extract
Pinch of salt
2 small pats of butter
1 large nectarine
2 small oranges
Granulated sugar

1. Preheat the oven to 350 degrees and place a 9x9 square baking dish into the oven.
2. Measure out the milk and flour in separate bowls.
3. In a medium bowl, whisk the egg until fluffy.  Add the milk, flour, vanilla, and salt, and beat for one minute.
4. Remove the baking dish from the oven and add the butter.  When the butter is melted, quickly pour in the batter and immediately return to the oven.
5. Bake until the pancake is puffed and golden, 10-12 minutes.
6. While the pancake is baking, slice the nectarine into chunks and place in a bowl.  Cut the peel off the oranges, and then cut the oranges into chunks, removing large pieces of pith and any seeds.  Add to the nectarine, along with any juice.
7. To serve, cut the pancake into quarters.  Sprinkle each piece of pancake with a little sugar, and then top with the fruit.