Dutch Baby

Natalie: Have you ever had a Dutch Baby?

Pamela: Is it one of those pancakes that puffs up really tall for a second?

Natalie: Yes! I found a recipe I want to try. May I make one for our Sunday tea?

Pamela: Of course!!!! 🙂 🙂 🙂

Natalie (looking up from cookbook): The cookbook writer (Rosanna Nafziger) says she made them when she was my age. She used to wake up on a Saturday morning and make a Dutch Baby. A friend and she would play wholesome educational board games while it baked, counting every minute with growling tummies. When finally the Dutch Baby emerged, they smothered it with jams and syrups and devoured it alone in one sitting. 🙂

Pamela: I love recipes that come with a story.

Natalie: I love this cookbook.

Natalie followed Rosanna’s recipe with a few tiny adjustments:

I melted a little less than a stick of butter in a large cast-iron skillet in the oven while it preheated to 425 degrees. In another bowl, I whisked together four room-temperature eggs, one cup of whole wheat pastry flour, one cup of organic Jersey cow milk, and a half-cup of brown sugar. Then, I poured the batter into the melted butter and popped it in the oven for 23 minutes. I still had some math problems to finish for Monday while it baked, but I think The Downton Abbey board game would be a fun one to play.

Just like Rosanna says she did, I set the table and put out maple syrup, honey, marmalades, and yogurt.

When I peeked into the oven, the Dutch Baby had puffed up really tall. I pulled it out and it stayed tall for just a few seconds. Alas, my mom was not fast enough with her camera. Next time, I’ll have my camera standing by.