dutch baby

dutch baby

dutch baby

This past weekend Mark and I made a dutch baby. Have you ever heard of them? I just recently did and thought it would be a good “last supper” kind of thing before climbing back up on the wagon. And let me tell you… it was so worth every single calorie, carb, fat gram… whatever! I read a couple different recipes but went with this one, that I originally read about on this delightful little blog. I will put the recipe at the bottom of this page as well.  I used Mom’s old cast iron skillet, which traveled with us to the jungles of Suriname and back. Everything tastes better when cooked in a well loved cast iron pan. So basically you mix up this thin pancake batter while your skillet is heating up in a hot oven. You throw some butter in the pan and then pour the batter over the melt butter, put it back in the oven and watch it puff up all crazy like. In 20 minutes you have this puffed up pancake. Grate some lemon zest, mix with sugar and sprinkle over this hot baby and you have the most delicious pancake you have ever eaten. Crispy on the outside and popover like on the inside. Serve it for breakfast or as a dessert. Eat it as is or some fresh berries would be a nice addition. I read that it originated at a resturaunt called Manca’s in Seattle years ago. Anyways, it was DE.LI.CIOUS! We exercised a tiny bit of self control and saved one piece to see if it was good leftover. Not so good… so next time we will eat the whole thing!

Speaking of Dutch Babies…

veronica

v & joshua

Reichman

That’s right! Come summer, Prince Charming will be given the role of Big Brother! We of course can hardly contain our joy. God is so good!

DUTCH BABY

  • 1/3 cup sugar
  • 2 teaspoon grated lemon zest
  • 3 large eggs at room temperature 30 minutes
  • 2/3 cup whole milk at room temperature
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1/8 teaspoon salt
  • 1/2 stick unsalted butter, cut into pieces
  • Equipment:  a 10-inch cast-iron skillet

Put skillet on middle rack of oven and preheat oven to  450°F.

Stir together sugar and  zest in a small bowl.

Beat eggs with an  electric mixer at high speed until pale and frothy, then beat in milk, flour,  vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1  minute more (batter will be thin).

Add butter to hot skillet  and melt, swirling to coat. Add batter and immediately return skillet to oven.  Bake until puffed and golden-brown, 18 to 25 minutes.

Serve immediately, topped  with lemon sugar.

Read More http://www.epicurious.com/recipes/food/views/Dutch-Baby-with-Lemon-Sugar-352279#ixzz2HZfTnqLU

15 thoughts on “dutch baby

  1. your “dutch baby” looked beautiful ..
    and .. i can’t wait for the new wee addition this summer !!
    blessings my sister/friend
    j

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    1. wish I had used my slr to take the dutch baby photos, but I can’t carry it in my pocket like my phone 🙂 thanks so much Jackie for being excited with us.

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  2. Hi, Ruthi! It’s Juli from Smith’s Chapel in Maryland. The pictures of your family show love, love, love – you all look great! I especially like the pictures of your mom…her eyes…

    Hope all is well. Your aunt Janet had shared your blogsite for the Christa Wells song, “Pray”. What an artist – I’d never heard of her. Since we have a classical violinist and a brand new soprano who just joined our church, we’re going to see what we can do with that song. So, thank you!

    No dutch babies for now…

    God Bless us, every one! Juli Hamilton

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  3. I have been busting since Thanksgiving with this secret we were sworn to keep until Veronica was ready to give the news. Needless to say I am thrilled to be a great gramma for the fourth time! Joshua will be beside himself when he realizes he is a BIG BROTHER. Blessings, Mom

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  4. Congratulations on the news of a new grand baby! Also, the Dutch Baby recipe sounds delicious! You are one of my favorite cooks. I will have to try this recipe when I’m feeling adventuresome. Love and miss you guys.

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  5. Congratulations on the very exciting news! 🙂 Also, your Dutch Baby looks amazing… some Canadian friends taught us years ago, in Kenya, how to make Dutch Babies… we love these crazy things!

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  6. Could you please explain what a Dutch Baby should look like on the inside? When sliced, mine was like two stacked crepes, moist, not wet, but kind of creamy on the inside. The outside was browned more than yours and I thought it was cooked properly. My husband likes things well cooked(i.e. scrambled eggs with crusty brown) and thought it was undercooked. We both had a laugh over how “cooked” he likes his food. Since this was my first Dutch Baby, I want to make sure with my next attempt that it is properly cooked.

    Your family is beautiful! What happy news with the “wee little one” on the way.

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    1. Gail, the way you described your “Dutch baby” is exactly how I would describe mine. Nice and crispy on the inside and moist and creamy on the inside. I have only eaten ones I have made so can’t compare to others. Sounds like you may have to eat it all by yourself :). Enjoy!

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      1. Dear Ruthi, It has taken far too long for me to send you this thank you for the timely, helpful, cute and very funny reply. My husband and I had a good chuckle over your cute sense of humor. Thank you.

        P.S. I love the recipe, and have no problem eating the WHOLE thing by myself.

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