No matter which emotion I’m eating, a Dutch baby pancake rises to the occasion. There’s pure joy in the golden puffs that appear by magic (read: eggs). When I’m overwhelmed, it comes together in less than 30 minutes, using basic pantry ingredients and no yeast. And if the pantry is really down to basic-basics, thoughtful substitutes get the job done.
Start at the end, so that the sauce is ready when your puffy goodness emerges from the oven. If you suspect your morning will be more harried than heavenly, make the sauce in advance. Here I suggest using frozen blueberries, but almost any fruit, fresh or frozen, will work. Apples, strawberries, cherries, pears and mangoes are all delightful options. You know the drill — peel and pit as needed, then cut the fruit into equally sized pieces so that they cook evenly. The cook time will vary; you know it’s done when the fruit breaks down into soft juiciness. (It will thicken as it cools.) Completely out of fruit? A splash of maple syrup, a drizzle of honey, or a sprinkle of sugar are all sweet substitutes.