Any ordinary brunch spot can flip a solid stack of pancakes. Chicago has its variety of pancakes, from classic banana at Yolk to the famous bread pudding pancakes at Southport Grocery. But if you’re cooking at home, especially for a crowd, I’d recommend something a little different.

Enter the Dutch pancake. Some call it Dutch, others call it German. Wherever it’s from, it’s one glorious, impressive looking pancake. I started eating this as a kid when my mom made it on Sunday mornings. We got the idea from the famous Walker Bros. Pancake House that we frequented for Sunday night dinners. It’s a giant, eggy mound baked in a skillet with just the right amount of crust on the sides and doughy interior. I like mine topped with a generous amount of powdered sugar and lemon juice to brighten up the flavors.

You can slice it up for a crowd and serve it with fresh fruit, or try the variety I’m recommending and bake the fruit right into the pancake. Choose something seasonal, like blueberries or peaches in the summer, and sauteed apples in the fall.

Oh, and don’t forget to share because you may want to enjoy this entire thing yourself.

Get the Blueberry Dutch Baby Pancake Recipe here >>