My Grandad’s birthday is coming up in late January… though he passed away about 15 years ago at 94. Thinking of him always makes me think of sautéed bananas… he loved them on vanilla ice cream with butterscotch sauce. I love them un…Dutch baby: slice ripe bananas and sauté them in butter, add a drizzle of maple or Rogers/Lyle’s golden syrup to warm through, and spoon un…your Dutch baby when it comes out of the oven. I sautéed the bananas first, moved them to a plate and then poured the batter un…the warm pan and slid it un…the oven. You could pour the batter over the sautéed bananas before you bake it, but the pancake won’t puff up as dramatically. One of my favourite winter weekend breakfasts. (Better photos over in stories!!) There are recipes for Dutch babies on my website, but for this smaller pan I typically use two eggs, half cup flour and a half cup milk, whisk together, pour un…a hot pan and bake at 450 for 15 minutes, or until puffed and golden! For a larger pan, go three eggs, 3/4 cup milk and 3/4 cup flour. And a pinch of salt!