When I started blogging in 2006, I read a blog called Large Family Logistics that shared tips for plus-size families like ours. Although the site disappeared a few years ago, thankfully I copied the recipe for Dutch Puff, a simple four-ingedient recipe destined to become a family favorite.

When a Dutch Puff comes out of the oven in the morning, even the sleepiest children head for the kitchen. Those puffy outer edges settle as it sits, so everyone wants to see it—and get some!—in its hottest and most glorious condition.

The outer edges are breadier (let’s pretend that’s a word) and the inside is denser. A thin layer of butter sits on top. Pour a little syrup on it; it doesn’t absorb, like on pancakes, so you don’t need much.

Here’s how it’s done (click-to-print recipe link at bottom of post):

Put a stick of butter in a 9″ x 13″ pan and place it in a cold oven. Turn the oven to 425° and keep an eye on the butter; it usually melts in about the time it takes for the oven to preheat. Beat 8 eggs in a large bowl. Add 2 cups flour and 2 cups milk to the eggs and beat until mixed. Add 1 tsp. vanilla and shake in some cinnamon if desired. When the butter has melted, remove the dish from the oven and pour egg, flour, and milk mixture over the melted butter. Bake for 20 minutes at 425°. Serve immediately with pancake syrup.

Here’s a picture of a Dutch Puff with cinnamon and vanilla and one without.

The basic recipe couldn’t be easier. Mix it up while the oven preheats or make it the night before and store in the fridge until morning. Friends who’ve copied the recipe tell me they’ve even served it for supper.

Enjoy!