I had no idea what the hell these were until two years ago.
Like Euthanasia and 1999, I had long misheard and, consequently, massively misunderstood the term.
As a child forced to listen to NPR, I couldn’t understand why some people were so against the Youth In Asia that they would have protests and condemn their existence as a direct violation of “God’s will.” The Youth In Asia must be some really, really bad kids, I thought. I mean, you don’t hear about the Youth in Europe or the Youth in Africa nearly as much as the Youth In Asia…they must be some real hard-core bad asses, those Asian youth…
Similarly, while I understood $19.99 to generally be affordable and a good price for, say, a dinner out, it was hardly worth partying for. Party like its $19.99? Really?
So why, then, would people want to eat Dutch Babies?
I swear I am a natural brunette and not blonde; I was just home-schooled.
Two decades after re-entering society and attending public high school, I still don’t really get the name of the pop-over pancakes, but I’m willing to give them a try. Plus, Dutch Babies are from Seattle, originating at the little, now closed, Manca’s Cafe. As we already know anything that originates from Seattle must be good.We brought the world Nordstrom, Starbucks, Grunge, and Sir Mix-A-Lot.
Well, OK. Maybe not everything that originates in Seattle is good. But Dutch Babies help up the average.
So here is a good recipe I found at my favorite recipe website, allrecipes.com. Which is really similar (nearly identical) to a recipe my girlfriend, Monica, uses for something called Davide Eyre Pancakes.
Both recipes produce really, really good eats. Monica serves hers with marmalade, which is an idea I’m now going to steal.
These pastries may not be as cute as babies dressed in Dutch costumes, but I think they probably taste better.
- 2 eggs
- 1/2 cup milk** or So Delicious Original or Vanilla Coconut Milk
- 1/2 cup sifted all-purpose flour
- 1 pinch ground nutmeg
- 1 pinch salt
- 2 tablespoons butter** or Soy-Free Earth Balance
- 2 tablespoons confectioners’ sugar for dusting
- Place a 10 inch cast iron skillet inside oven and preheat oven to 475 degrees F (245 degrees C).
- In a medium bowl, beat eggs with a whisk until light. Add milk and stir. Gradually whisk in flour, nutmeg and salt.
- Remove skillet from oven and reduce oven heat to 425 degrees F (220 degrees C). Melt butter in hot skillet so that inside of skillet is completely coated with butter. Pour all the batter in the skillet and return skillet to oven.
- Bake until puffed and lightly browned, about 12 minutes. Remove promptly and sprinkle with powdered sugar.