Dutch Dutch baby

Dutch baby

One of the enjoyments on a Sunday morning is waking up around 7 a.m., watering the plants as I’m looking over the canyon, checking my email and baking a Dutch baby for breakfast.

A Dutch baby is a German pancake. (Why it isn’t called a German baby is a mystery to me.) During the time it takes the oven to preheat, the ingredients are incorporated and poured into the heated baking dish.

In the oven, the mixture of eggs, milk, flour and a pinch of salt puffs around the edges around the crater resembling a custardy texture.


Top it off with some powdered sugar, an optional squeeze of lemon and/or syrup and breakfast is served in a little over 12 minutes.

Dutch babies are also served at The Original Pancake House across the country but why pay a few dollars for something this easy? Recipe here.

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Yes, you read right. I keep my flour in the refrigerator. The freezer to be exact. Have you ever opened up a new bag of flour and found tiny, almost-microscopic bugs? I did once and from that moment on, I have kept my flour in the freezer to avoid seeing those pests again and I haven’t seen them since.

6 thoughts on “Dutch Dutch baby

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  1. Maybe they're called Dutch babies for the same reason Pennsylvania Dutch aren't called Pennsylvania Germans.Re: bugs. Gross.

  2. yum! i need to try this next sunday. it looks awesome… probably pretty good with a latte…eh? :)my breakfast this morning was playing with my new Panini maker. i'm experimenting with trying to make my sandwich healthy but not sacrificing the yummy crunch and ooey goodness. almost got it. today's breakfast sandwich was quite decent!…RE: bugs.i used to keep my flour in the fridge also to keep away bugs until my grams told me her secret: one bay leaf for every half pound of flour. apparently the bay leaf emits an odor that pantry bugs hate so they stay away. i've been burying bay leaves within all my flour and pasta containers for years now and NO bugs even after six months. one apartment i lived in got infested with those little moth-like pantry bugs. after having lived with trying to get rid of them for almost a month, grams came over one day and put bay leaves on every shelf in my cupbaords and within two weeks, no flying pests. honest!weird, eh? guess we should trust in mother nature more than we do… :phugs…

  3. Hey Andy–I completely forgot about Pennsylvania Dutch. I can't help but wonder if they eat Dutch babies…Hi Photogirl–I'm going right to the grocery store after work and getting me some Bay leaves. I like the natural solution to the pests. Thanks for the household advice!

  4. I also keep my flour in the freezer – I started doing it after watching Alton Brown say that flour can go rancid from the oils in the wheat. I like the idea of the bay leaf, though, too. I actually have more room in the freezer than the cupboard, so I will stick with keeping my flour there. But, I think I will start using the bay leaf trick in other places, like open pasta. Great idea!!!Do you know – can it be dried, or does it have to be fresh?Thanks 🙂

  5. Hi Foodette–I consulted with Photogirl and just made a visit to the grocery store for dried bay leaves to prevent kitchen bugs. Actually I don't think I've ever seen or looked for fresh bay leaves at the grocery store. I'm gonna put them in open pasta too.I never would have thought about flour going rancid but that Alton Brown knows almost everything and I take his word for it. I use flour so infrequently during the summer that I should just leave it in the freezer.Hi Trinity–Thanks. I recommend the recipe if you have a chance.

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