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Thin, golden Dutch pancakes — the everyday batter that works with sweet or savoury toppings.
Dutch pancakes sit between a crêpe and an American pancake: thin enough to fold, sturdy enough to fill. This is the batter I mix on weekend mornings.
Serve them with powdered sugar and syrup, or go savoury with cheese and bacon — this batter takes both.
Creamy cheesecake in a jar with a buttery biscuit base — no oven, no fuss, ready in 20 minutes.
A tender, fragrant cake made with olive oil and fresh lemon — the one-bowl dessert that always works.
Thick, fluffy pancakes with a protein boost from Greek yogurt — on the table in 20 minutes.
A warm, gooey chocolate cake in 90 seconds — five ingredients, one mug, zero regrets.
Swapped in what I had on hand and it still worked beautifully.