Remembering

I made a Dutch Baby to serve with blueberries, peaches, and melon on Saturday morning. This puffed pancake has been a family favorite for nearly 30 years, so I no longer look for the scrap of paper on which I first wrote the recipe. But later, I searched through my stack of handwritten recipes and found it. I held it and remembered who first gave me a taste and then gave me the recipe for Dutch Babies. In late 1987, we moved to Jakarta, Indonesia, where Joe worked for ARCO. Among our expatriate friends there were Bob and Dorothy Thomas.  Dorothy gave me the recipe and first served it to us in their home in Jakarta. She passed away about a year ago after a battle with cancer, and last week, her husband Bob followed her. I am sad to say goodbye. I will remember with gratitude their dear friendship, especially when I take a golden brown Dutch Baby from the oven.

Dutch Baby     recipe from Bob and Dorothy Thomas

1/3 cup butter
1 cup milk
1 cup flour
4 eggs

Heat oven to 425 degrees.  In a 9 inch iron skillet, place butter and put inside oven to melt. Place all the other ingredients in blender and mix thoroughly. When butter is melted and pan is hot, remove from oven and carefully pour batter into melted butter. Do not stir. Carefully return to oven and bake for about 20 minutes or until puffed and golden brown.  Serve with fresh fruit dusted with powder sugar or topped with whipped cream.