Dutch Baby (Tim)

This page is meant to reflect the North American side of my life. When I was small, our Sunday routine was that my parents would make waffles, that we ate with butter and syrup. Coincidentally, they also listened to E. Power Biggs on the radio, playing the organ, all sorts of pieces, probably lots of Bach, so that for me organ music was "waffle music" (this was before I ever read "A Child's Christmas in Wales," or "Under Milkwood," and Organ Morgan). Nowadays, in fact probably ever since we moved to Toronto, or since the boys were born, our Sunday routine is to make thin pancakes, decorated with apple slices, much as I have made for Meher's family when we visited three years ago.

That's when there are three or four of us around to be fed. When there's just the two of us, it's much simpler, and Meher and I can indulge, instead, in making a Dutch Baby (No! not that way, whatever the adjective "Dutch" might imply). A Dutch Baby is just a giant popover, something that my mother discovered somewhere, as an alternative to making normal-size popovers, something she does every so often, but that we don't. Here's how:

my book the recipe my parents
The book. This is a book of blank pages that my mother made years ago when she was learning book-binding. The dutch baby recipe is just one of several recipes accumulated at the back of the book, along with old addresses that go back to when I was an undergraduate, and possibly even earlier. In the fron are sketches of algae and bryophytes that I made when I taught in Jamaica for one year, 1976-1977. These are my parents, Lenore and John. The picture was taken a few days ago, while they were here on a brief visit.

The recipe:

Beat 5 eggs vigorously in a medium-sized bowl. You should have turned on the oven so it preheats to 425 degrees (F), and placed 3 Tbsp of butter (or margarine) in a heavy skillet in the oven so that it melts while you work.

While beating the eggs, gradually add 3/4 Cup flour, then 3/4 Cup milk, and 3/4 Tsp of salt.

When the butter (margarine) is melted, pour the batter into the skillet and bake for 20 minutes, then turn off the oven and allow things to rest for 5 minutes before removing. Serve cut into wedges, with honey or maple syrup.

eggs oven shortening
beating the eggs adding salt and flour adding milk
pouring it in in the oven and then out
and partly et

Home

Jack-O-Lantern pudding

Chicken Curry

Dutch Baby

Hot Pasta Salad with Pesto

Mushroomburgers


   
 

 


text and images on this site copyright © 2008 M. Shaik, T. A. Dickinson, A. K. Dickinson, and (or) J. S. Dickinson
posted by tim dot dickinson at utoronto dot ca on 31-Dec-2008