Do you ever make German Pancakes?* When we were children we loved them extravagantly, but in my fickle teenage years I moved on to other food favorites, like chocolate malted milk shakes, soft shell crabs, shrimp of all variety. Apparently there is a gene for puffed pancake adoration though, because when I introduced one to the family at dinner this week something amazing happened.
Silence settled over the table. Peace reigned. And everyone ate their food.
All of it.
After we finished, there was a reverent pause, and then Caroline asked if we could have pancakes every Monday from now on.
This was all very satisfying to a cook who might please one or even two people at the table but rarely manages to slip anything fancier than an egg by the third. The moment was marred only briefly after C asked what made it taste so good, and how did I make one? When she found out the ingredients, and how easy it is to do, she stomped her foot and said "You fooled me, that's not fair!"
To show her the benefits of simplicity, I decided we’d bake one together. Today’s the second day of school holidays for the children, and they were home with their babysitter, Lucie, while I worked. When I took a break for lunch we stirred together our pancake. Caroline measured, James cut the butter, and they both handled the important task of watching their dinner grow.
There are many pleasures to be found in food this simple: it takes minutes to make, and uses the most basic of ingredients. It’s the type of dish that turns lemon juice and powdered sugar into magic, and it melts in your mouth when you eat it. But perhaps best of all, you get to watch your pancake grow as it bakes, in a sequence usually seen only in time-lapse video. We held our breath while it inched its way up to full height, and then, suddenly, sagged down again with a sigh.
After we ate, the children swarmed me and pelted kisses all over before I headed back to work. Lucie and I laughed, and I decided that I might be persuaded to make another one come Monday.
*A German pancake is also known as a Dutch Baby in the States.
Ingredients 2 TB butter
1/2 cup milk
1/2 cup flour
2 TB sugar
1 glug of vanilla extract
pinch of salt
Preheat oven to 425F/215C. Add butter to dutch oven and place in oven.
Meanwhile, use a fork to mix flour and milk together well, removing all lumps. Once mixed together, add 4 eggs and stir until smooth. Stir in sugar, salt and vanilla, open oven and swiftly pour batter into the dutch oven.
Let it bake for 20 minutes if you like something more buttery, longer for crispiness.
Serve with powdered sugar and a squeeze of lemon juice.
If I'm not working or hanging out with our 10 year old while a bouncy 5 year old dances around us, there's a good chance I'll be hammering away on our piano, reading a book or trying to sketch. I live in Prague, Czech Republic and hail from the U.S. South.