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dutch baby pancakes from molly wizenberg's book

(post, Sarah Gilbert)


primary-image, l

New food books sing to me. In the dim of the morning, as children roll over me and I strive to squeeze whatever moments of sleep I can from the night, I am dawn-dreaming of the days' cooking.

This morning, my half-conscious was making the dutch baby pancakes from Molly Wizenburg's friend's "gay husband" Jimmy. While the concept of a gay husband smacks more of a behind-your-hand titter than a matter-of-fact nomenclature, well, the pancakes did sound really great. And so, I awoke, took out my favorite saucier, and got to work. Here is the recipe from her book A Homemade Life,, as altered for my kitchen's truths and my recent love affair with rice flour.

Dutch baby pancakes, naked
~~heat your oven to 425 degrees
~in an 8-9" cast iron pan or saucier, heat two tablespoons of butter on the stovetop, swirling pan so the butter coats the sides
~in a bowl, whisk three eggs (if they're from large backyard chickens like my own; she calls for four), about 1/3 cup white flour and 1/4 cup brown rice flour, and about a half a cup of milk from the top of the carton (she calls for half-and-half, I approximate by not shaking my raw milk, first). oh, and a generous pinch of sea salt, a splash of vanilla, and some swirls of honey (I'd use vanilla salt if I wasn't out)
~pour eggs into pan and stick in the oven, bake for 15-20 minutes, until the edges begin to brown
~cut in wedges and serve. the boys like powdered sugar; I chose a little honey and cherry jam, though I'd prefer maple syrup.

Mark Bittman would be so distressed about the surfeit of animals products but Everett's new therapist -- who recommends kids get plenty of good fat and protein -- would have applauded.