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- cross-posted to:
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I’ve been experimenting on babys lately, so here is tonight’s samhain version:
Preheat oven and pan to 220c
Ingredients:
4 eggs. 2 cups ap flour. 200ml milk. 200ml water. Salt. Pepper. Nutmeg.
Make baby batter:
Add all to blender, blend at low speed until smooth. Or just whisk it in a bowl. Let rest 30 mins
Cook the baby:
Add butter to hot pan, then all the baby batter. Immediately throw the baby in the oven.
After about 10 minutes turn the oven down to 420 so you don’t burn the baby.
The baby should be GBD about 20 minutes after that, it’s better to be a little over than under, no one wants a soggy bottomed baby!
Happy Halloween!
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I’m a little annoyed that you used Celsius and Fahrenheit oven temps in the same recipe
When the recipe I learned is in c and the oven is in f these things happen.
Ah yes, one of them Hills Have Eyes Babies.
It tried to escape.
So it is basically a soufflé? What does this dish usually pair with?
It’s more like a puffy pancake, which I guess isn’t un-souffle-like.
As far as pairing, it’s basically like bread and goes with anything. Tonight it was with sauteed mushrooms and peas. It can also be dessert with jam. Another traditional way is with lemon juice and powdered sugar.
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Golden Brown and Delicious.
“I’ve been experimenting on babys lately”
Are we still doing “phrasing”? Is that still a thing?
Huh.
I didn’t know the Dutch invented the California Cheeseburger.
My version has a lot more egg and oil.
Preheat oven to 425F with cast iron pan
- 4 eggs
- 2/3 cup all purpose flour
- 2/3 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
Whisk all together until smooth
Add 1oz butter or bacon grease ( half and half is best) to preheated skillet and wait 1 minute.
Add batter to hot oily skillet and put in oven. Bake 15 minutes at 425F. Serve immediately with maple syrup.
That looks like a Yorkshire pudding to me. The recipe seems similar too.
Basically the same thing, but made in butter rather than beef drippings. Also kind of like a big popover.
Made in butter rather than beef dripping? I live in Yorkshire, we use vegetable oil. I am guessing the beef dripping is a very old way of making it.
Is this used as a desert or a savory?
Beef drippings is how my grandmother made Yorkshire pudding, so that’s how I think of it. Vegetable oil seems much more convenient.
As far as sweet and savory it can be either. This was savory for a weeknight dinner, I did peas and mushrooms in thyme sauce. Lemon and powdered sugar is a traditional dessert one, but jam, Nutella, or cut up fruit and whipped cream, all work for sweet
