The Recipe That Saved Me
by Leah from Vermont
Dutch Baby: This is the recipe that got me through 3 years of pandemic parenting.
One of my mottos for new parents is, “Don’t let a bad night turn into a bad day.” After almost 4 years of parenthood, I’ve had my fair share of bad nights. And, since 3 of those years were during a pandemic, I’ve sometimes had to fight tooth and nail to keep the bad days at bay.
When I emerge stumbling from the bedroom after a night of endless nursing and a day of nothingness ahead, the thing that keeps me going is the thought of a good, hot breakfast. It’s my tried-and-true cure for fighting off the newborn fatigue and ennui that comes with parenting littles.
Dutch baby is everything I want in a breakfast. It’s mostly eggs, so it’s hearty and sticks to your ribs. It’s as exciting as Saturday morning pancakes but without endlessly standing at the stove. It looks fancy, so people think you’ve outdone yourself, but you really just threw some ingredients into the mixer. Plus, there’s built-in rest time where you can just flop on the couch while it cooks.
Bonus idea: Put the bacon in the oven too so everything will be ready at the same time!
Did I mention it’s delicious? It’s my family’s favorite—my 3-year-old daughter chants “Dutch, Dutch baby!” (yes, like “Ice, Ice Baby”) most mornings, and my 9-month-old gobbles up all the tiny pieces we offer her.
The ingredients are all pantry staples. Tap into your WIC food supplies for milk and eggs, and you’re nearly there!
Dutch Baby Recipe
1 cup flour
1⅓ cup milk
¼ cup maple syrup or honey**
½ tsp salt
4 tbsp butter
*Optional toppings and sides: maple syrup or honey, berries, preserves or jam, bacon (see instructions), bananas, lemon juice and powdered sugar
**Note from wichealth: Avoid honey for babies under 12 months.
Preheat oven to 425°F. Put a 10-13" cast iron skillet in the oven while it preheats.
Beat the eggs in a mixer or blender.
Add remaining ingredients (except butter) and whisk/blend to combine into a smooth, thin batter.
When oven is preheated, remove the hot skillet and add the butter. Return skillet to the oven for 3-5 minutes until the butter is melted and browned. Optional: If you want bacon, this is a great time to get it ready. Set the bacon pieces out on a wire rack in a baking sheet.
Pour the batter into the brown butter skillet and bake at 425°F for 15-20 minutes until golden brown and puffy. Optional: Put bacon in the oven at the same time and temperature. Check it for your desired crispiness.
Remove from oven and let cool for 5-10 minutes before serving. It will deflate! Cut into slices and serve with desired toppings.
This blog was written by one of our guest bloggers, Leah.
About Leah. . .
Leah lives in Vermont with her husband, two daughters, and cat. She works from home as an editor for an educational software company. When she’s not wrangling toddlers or fixing typos, she loves to sew, bake, and explore tiny Vermont towns.
Want more easy recipes using WIC- approved food ingredients? Check out our free recipe collection called Health eKitchen! Visit us at www.wichealth.org today!
What are some of your favorite easy recipes? Comment below with your easy meal ideas!