The upside of feeling like weekends no longer exist is that, by the same logic, neither do Monday mornings. Which means that making a Dutch baby (also called a German pancake) for breakfast on a weekday is a perfectly reasonable thing to do. Advisable, even.
It’s also easy, pantry friendly, and its buoyancy will inevitably lift any spirits that need lifting.
To make it, heat your oven to 425 degrees, and get out a large, heavy, ovenproof skillet, cast-iron or otherwise.
To serve 3 or 4, in a bowl, whisk together 4 eggs, 3/4 cup milk (nondairy is fine) and a big pinch of salt. Once the eggs are combined, vigorously whisk in 3/4 cup flour. Or whirl it all together in a blender. At this point, you can stir in some grated lemon zest or nutmeg or a tablespoon of sugar, or all or none of the above. (If you want to scale it down to serve 2, use 3 eggs and 1/2 cup each flour and milk.)
[For a savory Dutch baby, see this recipe from Melissa Clark.]
Melt 3 or 4 tablespoons butter in that skillet, and when the foam subsides, pour in the egg mixture. Transfer to the oven and bake for 15 to 20 minutes. If you like you can turn the oven off and let the Dutch baby sit for another 5 minutes before serving, but you don’t have to. It depends on how soft or solid you like the center to be, and how large your large skillet is. (Nine- or 10-inch skillets might need the extra 5 minutes of resting time to set the center of the pancake, 12-inch skillets probably won’t.)
Serve with confectioners’ sugar and lemon juice on top, or maple syrup, or jam, while trying to remember exactly which day of the week it is, anyway.
