Once in awhile, I get lucky enough to enjoy a weekend of tea parties, toenail painting and Dutch Babies.
My darling 6-year-old niece Thaya showed up last weekend with a backpack full of little girl treasures: glittery fingernail polish; stickers and paper scraps; floppy cuddly stuffed animal friends.
Thaya brightens our home with constant cheery chatter and occasional pleas like : “Let’s Make Dutch Babies!” she squeals.
And then my kitchen fills with laughter, cracking eggs, poofs of flour. I get to see the world with six-year-old eyes again for a moment in time.
The iconic American dish Dutch Babies are, like six-year-olds, full of magic and wonder. You whisk together eggs, flour, milk and pour the mixture into a hot buttered skillet and slide it into the oven, Then, in amazement, you pull out a puffed brown cloud. Magical!
I hope every child in the universe gets to make a Dutch Baby at least once. Life is just better with Dutch Babies. It just is.
DUTCH BABY PANCAKE
4 Tbs unsalted butter
4 large eggs
Â½ cup all-purpose flour
Pinch of salt
1/2 cup half-and-half
For the topping:
4 tablespoons melted butter
Juice of 1 lemon
Preheat the oven to 450 degrees.
Place a large cast iron skillet in the oven until very hot. Melt the 4 Tbs butter in the skillet. In a blender, whir together the eggs, flour, salt and half-and-half.
Pour the batter into the skillet over the melted butter. Slide the skillet into the oven, and bake for 25 minutes.
Remove the puffed pancakes from the oven, transfer them to a plate or shallow bowl, and pour on butter, sprinkle on lemon juice, and dust with powdered sugar. Serve immediately.
Other adventurous Dutch Babies:
— posted by Donna