The Dutch Baby: Spilled Milk #155

Call it an auf lauf, call it a Dutch Baby, fill it with whatever you like. This pancake is cute as a button, and you'll want to eat every bit of it.

A HOLIDAY GIFT FROM AZ 

This year, we're offering a fantastic gift to new paid subscribers to Spilled Milk: Sign up and you'll get a code for 25% off everything from Shun Cutlery, Kai, Kai Housewares and Kershaw Knives, with free shipping for orders over $50. The code will be emailed to you once you subscribe, and then you can fill your cart! The discount will be valid until Jan. 31, 2024, and you just need to create an account on the Shun/Kershaw/Kai site while you shop. The code is valid for TWO uses across all of Shun's brands. 

If you're a free subscriber, you can get this gift by going paid. If you're already a paid subscriber, consider giving a subscription to Spilled Milk as a holiday present: Subscribers receive exclusive recipes and travel guides each week and can participate in my weekly "Ask Me Anything" chats.    

Your subscription means the world to me. I’ve spent over 40 years cooking, traveling and growing my community. The small fee helps compensate my team fairly. What's more, some of the proceeds from this newsletter will go toward charities like World Central Kitchen and Services for the UnderServed.

My mom’s auf lauf recipe morphed into a Dutch baby with the use of a blender and fewer eggs. I prefer this to pancakes, waffles or French toast. Flo Fab was the first I know of to place her batter in a blender, and she singlehandedly changed the world. That’s how the New York Times’ Florence Fabricant became Flo Fab!!

I use buttermilk in mine. I like cardamom and brown sugar in the batter. The ratios for a Dutch baby’s flour/egg/milk of any kind are a constant. And don’t mix by hand if you can help it — the blender puts just a touch of air, delectable fluff, into the batter, and it can’t be beat.

And then there is the eating …

• Maple syrup and butter

• Preserves and crème fraîche

• Sliced ham and grated gruyère cheese (place back in oven to melt the cheese)

• Cinnamon sugar

• Sorghum

• Powdered sugar and berries

• Leftover (hot) brisket and gravy

• Smoked salmon and cream cheese

• Bacon and caramelized onions

This baby can rock with anything. Seriously, think of it like a better version of a crêpe. Anything you can imagine in a crêpe, sweet or savory goes into this, or rolled up in it, which is how I eat it on the run.

Recipe: The Dutch Baby