The Need for Comfort

Last week, I shared with you some of the reality of this extended pandemic. Nerves have been frayed and patience tested. If you were to go by social media, we should all be enjoying one another’s company, braiding each other’s hair and generally having one great big Hallmark movie moment together. We have indeed had some fun, and at first it was a relief to have a small break from the daily grind and running hither and yon.

But here we are, months in. Summer is almost over and now the struggle over what to do for school is looming large. Here in NC, our governor has said kids should return to school, but at limited capacity. If you are uncomfortable with this idea, you can enroll your kids in virtual school. What that looks like, no one really knows.

So, in sets more angst. What should we do, what is best for our kids’ education? Will this affect them for years to come?

I cannot control much of what is happening, if any of it at all. But I can at least feed us well while we mull over our future plans and comfort food makes it easier to think.

I am still new to the world of cast iron cooking, but I am enjoying it very much. I understand why generations have cooked with it. It is the key to great comfort food.

This week, I thought I would try a Dutch Baby in my cast iron skillet. A what?? A Dutch Baby, which is a custard-like puffy pancake that is incredibly easy and terribly amusing to make – the perfect recipe for a stressful week.

It requires flour, eggs, butter, whole milk and a bit of salt. Blend that all up until frothy in a blender or food processor and pop it into a flamin’ hot cast iron skillet and it is pure magic.

You start with a pan full of liquid.

And end up with a puffy, surreal landscape.

Amazing, right?? They are delicious and a perfect way to enjoy fresh summer fruit. Top with fresh berries, peaches, even apples, or any combination you enjoy. Sprinkle a bit of powdered sugar on top. That’s as simple and as heavenly as it gets.

You can also add maple syrup when serving, if desired. I chose to use fresh, local peaches that were at their peak. I could have eaten the whole pan right then and there.

Slice it like a pie to serve. It works for breakfast, brunch, lunch or dinner, or just a fun afternoon snack.

In keeping with how life is going lately, I completely messed up my first Dutch Baby. I forgot the flour. Yep. The main ingredient. I am telling you this because even having messed up the first go around, I easily whipped up a proper Dutch Baby in less than half an hour.

My husband added a sprinkle of cinnamon to his serving and it added some warmth and depth. Next time, I might add a dash of cinnamon in the batter itself.

I can easily see Dutch Baby, or babies, becoming a favorite, something we whip up on Saturday mornings, or even school mornings, if the majority of school ends up happening online.

We may not know what the future holds, but we can and will learn to roll with the punches. And when you need a little magic to help you feel better, pull out the cast iron and whip up a Dutch Baby.

*Recipe adapted from www.rasamalaysia.com