It came out of the oven like a surprise i didn’t feel guilty for.
Some things do that. show up golden and calm and don’t ask anything back.
I wasn’t planning a big breakfast. the fridge was mostly jars. but there were eggs, and the good vanilla. the one that smells like december before the hard years hit.
I’d dog-eared this page months ago. forgot about it until the sun hit the counter just right and made the butter look like a reason.
What the Original Looked Like
Martha’s Dutch pancake is like her—simple, but with posture.
you whisk the usual suspects, pour the thin batter into a hot skillet, and it lifts into a quiet little dome of air and pride.
Sshe serves hers with yogurt and berries and a little pour of syrup.
vVery “breakfast with company.” very Her Highness.
What I Did Differently
I didn’t bother with fruit. just butter, again, and a little sea salt. the fancy kind i bought in Provincetown a lifetime ago with someone who made me laugh more than they should have.
And i used skyr instead of Greek yogurt because it was already open and i like how it holds its own on a hot pancake.
The Way It Happened in My Kitchen
The batter came together so fast it startled me.
No drama, just quiet whisking and a little hum from the oven.
I used the green Pyrex again. i always do when i’m feeling soft.
And the 10-inch cast iron i’ve never seasoned properly but it forgives me anyway.
When it puffed—god, it was pretty.
Like a pastry that didn’t care if it collapsed.
I sat down while it baked. didn’t scroll. didn’t talk. just watched the trees move a little and waited for the smell to change.
A Few Things I Learned
Waiting is a kind of cooking.
And some dishes aren’t about impressing anyone. they’re just about being fed by something quiet.
What I Did With the Extras
I cut a wedge and left it in the pan.
By noon it was gone.
Mae must’ve come through—she never says anything, just disappears the food and leaves a spoon in the sink like a thank-you note.
Would I Make It Again?
Yes. for mornings that don’t ask much. just butter and breath.
That’s As Much As I Remember
The counter stayed warm long after the pancake was gone.
I liked that.
If soft food’s your thing, I did a cheesy potato mess last week you might like. different vibe. still warm.
FAQs
Sure. it’s thinner, but it still puffs. i’ve done it when oat ran out. tasted a little nuttier, which wasn’t bad.
Nah. anything oven-safe works, but cast iron gives it that dramatic edge crisp Her Highness likes.
It slumps, but yeah. i’ve eaten it cold at 3pm with my fingers. still soft. still sweet.
You can. i’ve stirred in cinnamon. mae once asked for chocolate chips. it didn’t puff the same, but nobody cared.
Depends how the morning feels. i’ve done both. once ate it with whipped cream at midnight after a fight. felt right.
Check out More Recipes:
- Martha Stewart Pumpkin Pancakes
- Martha Stewart Potato Pancakes
- Martha Stewart Fluffy Pancakes
- Martha Stewart Old Fashioned Pancakes
Martha Stewart Dutch Pancake
Description
Soft, simple, and good even after it cools—like a hand resting on your back.
Ingredients
Instructions
- Preheat the oven to 425°F and tuck your skillet inside to heat up with it. Mix the flour, sugar, and salt in a bowl like you’re not in a rush.
- Blend the eggs until light, then add the dry mix, milk, and vanilla—blend again until smooth. Pour the batter in.
- Pull the hot pan from the oven, add butter, let it melt and swirl until it smells like something good’s about to happen.
- Bake for 20 minutes or so, until the edges pull away and the top looks like it’s trying to rise above everything.
- Let it collapse. Serve warm, or hours later. Still works.