We started a tradition a few years ago to have a Dutch Baby for breakfast on Christmas morning. The recipe has appeared in my blog before, but I will repeat it here, because it is so easy and good.
A Dutch Baby is basically a baked pancake. It is traditionally topped with fruit and whipped cream. Since we loved the cranberry relish we had for Thansgiving so much, I made more, and topped the Dutch Baby with that, and some freshly whipped cream. We had maple smoked sausage and a mimosa, and it was a festive start to our holiday!
3/4 cup milk
3/4 cup flour
1/4 tsp nutmeg
Preheat oven to 425 degrees and place a large ovenproof skillet in the oven. Put eggs in blender or mix with immersion blender for 1 minute. Gradually add milk, then slowly add flour, and blend for 30 seconds. Remove pan from oven, melt butter in pan and add nutmeg to butter. Add batter to the pan, and place in the oven. Bake 20 t0 25 minutes until puffy and lightly browned.
It is a very dramatic presentation to pull the Dutch Baby out of the oven, it is very light and puffy, and slide it onto the pan. Sprinkle with fresh lemon juice and dust it lightly with powdered sugar.
Serve with fruit and whipped cream.