I Made a Dutch Baby
After a rough morning walk with Giada, I had waffles and (turkey) bacon on the mind. Two problems: we don’t own a waffle iron and we didn’t have turkey bacon in the house.
Plan B: well, there wasn’t a one. Not outside of going to a pancake house (I hate how my clothes smell afterwards) or to a grocery store (we were too lazy for that). As The Boy turned the kitchen inside-out for the waffle iron and turkey bacon we didn’t have, I opened up Joy of Cooking. If the recipe was easy enough, I was willing to take a quick trip to Target to get a waffle iron. I ended up taking a detour with another recipe.
Dutch Baby – a German pancake that promised to be puffy. And easy.
It really was a cinch to make the batter. While it was baking away in the oven, I started sauteing bananas in butter and light rum. The cooking resulted in flames, which scared me at first and then it was just fascinating to look at (sorry, no picture). I could have eaten the sauteed bananas right then and there.
Time for the Dutch Baby to come out. It wasn’t as puffy as I thought it would be. I also didn’t expect to lose the handle of my frying pan.
But still a good breakfast nonetheless.
Dutch Babies are awesome.
The Boy’s Reaction: He smiled and devoured his 2nd piece in no time. No words needed.
1/4 cup butter (fake butter is okay)
2 bananas, sliced
3 tablespoons of rum (I used light rum)
In small pan, melt butter. Add bananas. Toss in heat for about 2 minutes. Add rum carefully. Keep a careful eye on the flame because you will get flames. (Don’t be surprised by it. I’m just saying . . .) Let the flame die and heat for another minute.
You’re good to go!