“Comforting Food”

dutchbaby2

As I read Pete’s comment about cooking a chicken dinner instead of writing, I responded that I was about to cook pancakes. My mother often cooked pancakes for supper if my father wasn’t home for the evening. We always loved the chance to cover them with ample syrup.

The New York Times, in their special Sunday edition all about coronavirus, included several recipes entitled “I’m Stuck at Home. What Can I Cook?” Here was a simple formula for making a Dutch Baby pancake, one I hadn’t made in many years. I had the ingredients on hand, still frequently use the cast iron skillet from my grandmother, so I was ready to go.

 You need 3 eggs, 1/2 cup of flour, 1/2 cup of milk, 1 tablespoon of sugar, a pinch of nutmeg and 4 tablespoons of butter. Heat the oven to 425 degrees. Combine the eggs, flour, milk, sugar and nutmeg(I did this by hand or you could use a blender.)

Put the butter in the 10 inch skillet or dish and  put it in the oven and watch it carefully until it is melted. Remove the pan.

Pour in the batter. Return the pan to the oven for 20 minutes. Lower the oven to 300 degrees for 5 minutes. Eat immediately with syrup or jam or powdered sugar(or all three!!)

In theory this makes three to four servings. I have no idea which three or four people she had in mind. We split it down the middle and dug in. Since I live in New England, I used real maple syrup. Since my husband prefers Mrs. Butterworth’s, he used that.

We were comforted. We were carb loaded. We fell deeply asleep for the night.

24 thoughts on ““Comforting Food”

  1. I love real maple syrup. I like it on breakfast too. But I don’t buy it, or I would use too much. Instead, I wait until we go to a smart cafe three times a year for a big breakfast, and have it there.
    Julie was off work today, so she cooked a delicious turkey pie, using turkey chunks from the freezer left over from Christmas. She made a sauce with condensed chicken soup and mushrooms, and brought out a golden crust egg-glazed pie. It could have served at least three, but we had half each, with vegetables. It might sound greedy, and if so I plead ‘guilty as charged’! 🙂
    Best wishes, Pete.

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  2. Hubby and I would have dived into those pancakes. Yum! I am feeling a need for comfort food, too. I made my killer Mac and Cheese with ham this week. The waistline doesn’t like it, but my soul does.

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  3. We call those Batter Puddings over here in the UK. We don’t put sugar in the flour mix as they are more often eaten with roast beef and gravy and called Yorkshire Pud.
    Trust me, you don’t need sugar in the mix as well as on the pudding, any more than you need it in ordinary pancake mix, or in pastry for a fruit flan. The syrup, lemon-and-sugar or fruit filling is sweet enough.
    I don’t think this is wholly because my sweet tooth has modified since the days when I first gave up sugar in tea and coffee. I also like a touch of salt to contrast with the sweetness. (My favourite dark chocolate bar is salted caramel.)
    Originally Yorkshire puds were eaten before the meal to fill up the family before they got to the expensive meat course, but batter puddings do exist in my Granny’s cookbook among the sweet recipes, although not many people over here are aware that they can also be eaten as a sweet pud.

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    1. I had Yorkshire pudding many times. A friend’s mother specialized in roast beef and pudding. You are right that it doesn’t need the sugar for the Dutch Baby, but I threw it in to copy the recipe.

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  4. I had a smile at this Elizabeth, hubby & I have done the same in the last few nights!
    I made Hubby GF plain pancakes which he had with strawberry jam & cream (his favorite).
    I then made GF Apple & cinnamon quinoa pancakes, with slices of banana, blueberries topped with greek yogurt & flaked almonds for me! Delicious! 😀
    Bless you,
    Jennifer

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