Posts Tagged ‘Molly Wizenberg’

Meatless Monday: Dutch Baby Pancake

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Dutch baby pancake, dutch baby recipe, dutch baby

You can’t order an apple pancake every single time you go to The Pancake House. Sometimes you need something lighter but equally delicious.  In The Walker Bros. original Pancake House family tree, a.ka. the menu, the Dutch Baby stands in breezy blonde opposition to her rounder, denser, deceptively sweet but totally over-the-top Apple Pancake sister.  One lifts you up and the other does you in.

If you’re from the North Shore of Chicago, you know what I’m talking about.

For everyone else, I’ll admit it never occurred to me that the Dutch Baby might have originated anywhere other than Wilmette, Illinois until I read this entry in Orangette a few years ago.

No, the Dutch in the name didn’t tip me off.

Homer attitude aside, I’m grateful Molly Wizenberg brought the Dutch Baby back, because it makes a near-magical appearance on nights when there isn’t a thing in the fridge except an old lemon, a few eggs and some combo of milk/cream/half & half.  Now we’re making these dramatic puff pancakes at work and serving them the Walker Bros. way with sliced lemon wedges and powdered sugar, plus a side of lemon curd and fresh blueberries.

Walker Brother's Pancake House Dutch Baby pancake

The three of us in the kitchen yesterday morning ate this one straight from the pan.

Dutch baby recipe

Get the lemon and sugar on the pancake while it’s still piping hot and you achieve alchemy: the juice moistens the sugar, the heat lightly caramelizes it, and the eggy air pockets crackle with warm lemon sweetness.

If any Chicagoans are still reading, I’m gearing up to make an apple pancake.

xoxosl

Dutch Baby
adapted from Molly Wizenberg
Makes 1 large for sharing or 2 individual pancakes

Ingredients
4 tablespoons unsalted butter
4 large eggs
½ cup all-purpose flour
2 tablespoons granulated sugar
1 pinch salt
½ cup half-and-half

For the topping:
1 lemon, cut into wedges
Powdered sugar
Fresh berries
Lemon curd

Directions
Preheat the oven to 425 degrees Fahrenheit. Divide the butter between two 6-inch or pour into one 12-inch cast-iron skillet and melt it over low heat. (we sued a deeper 12-inch pot for the pancake below but only because our skillets were already being used.  The pot works just fine too).

In a blender, blitz the eggs, flour, sugar, salt and half-and-half.

Pour the batter into the skillets over the melted butter. Place immediately in the hot oven and don’t open the door until the Dutch Babies are puffy, golden brown soufflés, about 20-25 minutes.

Remove the puffed pancakes from the oven, transfer them to a serving plate, dust with powdered sugar, squirt with lemon juice and serve immediately with other toppings as desired.

 

 

 

Cookbook Club- A Homemade Life

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By Lydia Ellison

The first meeting of the Silverlake Cookbook club was a few weeks ago over at Anjali’s hip, sunny apartment. What is a cookbook club you ask? Well it’s self explanatory, just choose a cookbook, read it and cook from it for a month and then meet with other ladies in the club to discuss your experience of the book and it’s dishes. The best part, everyone brings their favorite dish from the book to share in a potluck feast!

The shared spread from A Homemade Life

The shared spread from A Homemade Life

The book we chose for our inaugural meeting was A Homemade Life by Molly Wizenberg, the creator of the wonderful food blog Orangette. Many of the girls in the club have food blogs themselves so we thought it fitting to support Molly, our contemporary and a mascot of success in the food writing world (she now has a column in Bon Appetit.)

pickles, potatoes and pound cake

pickles, potatoes and pound cake

I enjoyed this book immensely, I love the memoir style of the writing and the recipe at the end of every chapter. My favorite dish hands down is the cabbage salad with lemon, parm-reg and black pepper. It’s what I brought to the club meeting to share and everyone loved it! I’ve been making it once a week all winter and spring and will probably carry with me into summer or as long as I can find small red cabbage heads at the Farmer’s Market.

Cabbage Salad with lemon and parmesean

Cabbage Salad with lemon and parm-reg

I also enjoyed the Berry Pound Cake, soft and subtly sweet cake studded with ruby berries….

Raspberry Pound Cake

Raspberry Pound Cake

and the Bouchons au Thon (we renamed them tuna muffins) are savory, moist and luscious…

Bouchons au Thon aka Tuna Muffins

Bouchons au Thon aka Tuna Muffins

…both of which I tried for the first time at the club meeting but will make again soon. For a much more thorough, witty and well photographed summary of the meeting please visit Angali’s amazing blog Delicious Comma.

A Homemade Life

Homemade treats