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Da Na Na Nana Na Na.

Dutch Dutch baby
Dutch Dutch baby
All right stop
Collaborate and listen
The Browns are back with an old-y invention
Something grabs a hold of us tightly
Eggs and cream and flour daily and nightly
Will it ever stop?
Yo, I don’t know
Turn on the oven and I’ll glow
To the extreme I scarf em up like a  vandal
Light up a stage and wax a chump like a candle

What, now you’re judging? Vanilla Ice still rocks it, so shush. Plus, didn’t you know that he’s now a home improvement guru? Duh, you know I’m sold. And if that’s not enough to sway you, let’s go back to the real deal. Check out this Vanilla Ice Ninja Rap:

Thursday is already upon us and I’m gearing up for weekend breakfasts. Our old standby is the easiest, yummiest, most beautiful thing: The Dutch Baby. You can whip it up and have it on the table in less than 20 minutes. Add in some maple syrup, powdered sugar, and/or a squeeze of lemon, and kids and adults are happy. Plus, you get to use my favorite kitchen instrument, the cast iron skillet. Try it this weekend. Do it.

Dutch Baby

from the Joy of Cooking

Preheat the oven to 425F.
Whisk together until smooth: 1/2 cup milk
1/2 cup all-purpose flour
1/4 cup sugar
2 large eggs, at room temperature
Melt in a 10-inch ovenproof skillet (cast iron is ideal) over medium heat:
4 tablespoons unsalted butter
Tilt the pan so the butter coats all sides. Pour the eggs mixture into the skillet and cook, without stirring, for 1 minute. Place the skillet in the oven and bake until the pancake is puffed and golden, 12 to 15 minutes. Serve immediately, with maple syrup, powdered sugar, or lemon squeeze delight.