Tuesday, April 06, 2010

Easter Week

e g g s

t h e b a c k b a y b l o o m i n g

d a n c i n g, s i n g i n g, "I f a a a n - c y! I f a a a a a n -c y"

s u n d a y b e s t w i t h a u n t k j

d u t c h b a b y
ben and i have gone to plums cafe for dutch babies every easter morning that we've been in california. the day silas was born, my brother max launched the dutch baby-for-a-new-baby family tradition (he sent this picture hours after Silas's arrived), which has gone so far that to announce their pregnancy, my other brother eli and his wife hollie sent a picture of themselves holding a hot dutch baby in their kitchen. to say the least, my family loves a good dutch baby.

for easter this year, my sister kaia joye and i made our own dutch babies and served them hot with butter, fresh lemon, jam, and powdered sugar.
joy of cooking has a decent dutch baby, but this recipe involves whipping up the batter in a blender, which gives the dutch baby extra lift. the pancake (like a giant popover) will fall very quickly after you pull it from the oven, so be ready to serve and eat!

d u t c h b a b y p a n c a k e s w i t h l e m o n a n d s u g a r
from Molly Wizenberg's A Homemade Life

2 T unsalted butter
4 eggs
1/2 c flour
1/2 c half and half
1/4 t salt

Preheat the oven to 425
In oven, melt butter in 8 " cast-iron skillet or pyrex pie plate
Once melted, brush up sides of pan.
In a blender, mix eggs, flour 1/2-and-1/2, salt until well blended.
Pour into warmed skillet and bake 18-25 minutes
Dutch baby is ready when center looks set and edges are golden
*Serve immediately*

a c a d b u r y e g g

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