I’ve had my eye on Dutch babies (or German pancakes) for a while now, but they seemed like a lot of work compared to the homemade pancake mix I keep on hand. But I took the plunge this weekend.

Dutch babies are actually pretty easy to prepare. They mix up quickly, all in one bowl, and one advantage is that they bake in the oven, so you’re not tied to the stove. I used this Smitten Kitchen recipe, mixed with a whisk instead of a blender and baked in two 10-inch cast iron skillets. I melted butter in the skillets while the oven was preheating, which may have burned the butter a bit, but I couldn’t tell in the finished product. We sprinkled with lemon juice, no extra sugar or butter (they were already so deliciously buttery). Mark kept remarking that it reminded him of pizza so next time I think I’ll try something savory, a sprinkle of cheese and tomato perhaps.