For me there’s making food for sustenance, and then there’s creating food to fuel the spirit. On this day I was lying in bed after a sleepless night and scrolling through Instagram when I see the Dutch Baby on @nytfood account and it’s like love at first sight. I seem to fall in love with things on the daily, but in terms of cooking it’s been a long time since I felt that uncontrollable attraction like “Wow, I need to make that. This needs to be in my belly.”
Seeing the Dutch Baby was love (or maybe lust?), and even though I had gotten maybe one hour of sleep, emotions fuel you, and give you energy where you normally don’t have it. I had to recreate this and I had to make it now before the feeling was gone, because this kind of love can be fleeting and I didn’t want to let it go.
Quickly thought to my refrigerator and pantry for the ingredients list. The best recipes are often the ones you have all the ingredients for already. The only thing I didn’t have was nutmeg, but after a quick Google search cinnamon could be used as a substitute. Original recipe here.
- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon sugar
- Pinch of nutmeg
- 4 tablespoons butter
- Syrup, preserves, confectioners’ sugar or cinnamon sugar
- Preheat oven to 425 degrees.
- Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
- Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners’ sugar or cinnamon sugar.