Blender Dutch Baby | @thefauxmartha

There’s American pancakes. True to their name, they’re cake like and leavened with baking powder or soda. They’re divisive in nature. Fluffy or thin? Kev likes his fluffy. I like mine the way I cut a deck of cards—thin to win—preferably with wheat flour. And then there’s French crêpes. A paper thin pancake. Best whipped together the night before with plenty of eggs and a good rest before hitting the griddle in the morning. It’s in that time that the flavor develops and milds while forming many tiny but strong webs within the batter. No chemical leavener necessary. Wedged in between the American pancake and the French crêpe, sits the Dutch Baby. Our second favorite baby. Hal is number one, of course.  Read more