I like eating the unborn, scrambled into an omelette and served along side the flesh of an unclean animal fried up nice and crispy.
matterhorncynsays
Are you going to eat that one? Where is the lemon? Where is the powdered sugar? I have a 12 inch cast iron skillet for making dutch grown ups. Enjoy.
blfsays
I usually do roast baby for brunch, albeit with a rather broad definition of “roast” — if the baby tastes good, that’ll do. Today was baby tataki, with sesame, lemon, and wasbi, a leek / MUSHROOMS melange on the side, served with a local rogue.
That was fresh out of the oven. We didn’t go with sugar/lemon — blackberry jam, instead.
Sakura No Seirei, Knight of the Order of the Glittry Hoo Hasays
Ah ha! The Yorkshire Pudding did survive in the US. It just got called something else. I can now point my American friends in the direction of this post as an explanation of what it is.
JoeBuddhasays
We called them “Wooden Shoes”, and yes, I grew up eating this. With lots of powdered sugar and either lemon or canned milk, depending on the state of your sweet tooth.
blfsays
We called them “Wooden Shoes”
Ah! Made of wood would mean there is more than a passing resemblance to “Yorkshire Pudding”…
slithey tove (twas brillig (stevem))says
ugh so that’s what Planned Parenthood does with those “scrapings”. ewwww
delicious
point me to the nearest PP for breakfast.. yum yum
Near as I can tell, the recipes for Dutch babies and Yorkshire pudding are exactly identical. The divergence seems to be in the fripperies people splatter on them.
gmcardsays
Pretty much. Yorkshire pudding would have meat drippings for that fat in lieu of butter, and no sugar. Both delicious forms of popover in a pan for sure. Or if you have the Gaul for it, splice in some flan DNA for a clafoutis.
kescisays
Only bad atheists eat helpless babies. I on the other hand am a good atheist, because I wait until the little ones can crawl first. It gives them a sporting chance.
A. Noydsays
My family’s tradition, where we eat both Dutch babies and Yorkshire pudding, is like what gmcard says. Dutch babies are made with butter and eaten sweet. Yorkshire pudding is made from the pan drippings of roast beef and served savory as a side for the roast beef dinner.
My dad’s family is Prussian (they emigrated from a German speaking region of what is now Poland.) I grew up calling these “German pancakes,” and when grandma made them, you knew she was in a good mood that morning. They were baked with thinly sliced apples or plums if in season, otherwise they were served with apple sauce.
As far as I can tell, the exact same thing except with a different accent.
chigau (違う)says
I have never had Dutch Babies but
.
Yorkshire Pudding requires Gravy
Gravy requires Yorkshire Pudding
.
Make it so.
I’m German. I never heard of German pancakes before Americans introduced me to them (obviously I knew pancakes, which are flat and thin and can be made sweet or savoury).
I love to make them for breakfast when we’ve had overnight guests.
cnocspeireagsays
Chigau is so right about gravy. A. Noyd is right about pan juices too, but Yorkshire puddings were served as a separate course before the meat where I was brought up in the West Riding. Only foreigners served it on the same plate as the main course.
Derek Vandiveresays
I’ve lived in Amsterdam for 22 years and this is the first time I’ve ever heard of Dutch babies. Well, as a foodstuff anyway. I did introduce a Dutch kid to American-style pancakes recently (my daughter was visiting and had a sleepover). She hated the maple syrup, but loved them with ketchup.
blfsays
She hated the maple syrup, but loved them with ketchup.
I tremble at the thought of what this person might do to a Belgian Waffle.
You eat dutch babies and you managed to miss Geert Wilders in 1963?
#AnotherAtheistFail
I like eating the unborn, scrambled into an omelette and served along side the flesh of an unclean animal fried up nice and crispy.
Are you going to eat that one? Where is the lemon? Where is the powdered sugar? I have a 12 inch cast iron skillet for making dutch grown ups. Enjoy.
I usually do roast baby for brunch, albeit with a rather broad definition of “roast” — if the baby tastes good, that’ll do. Today was baby tataki, with sesame, lemon, and wasbi, a leek / MUSHROOMS melange on the side, served with a local rogue.
No idea of the provenance of the baby.
That was fresh out of the oven. We didn’t go with sugar/lemon — blackberry jam, instead.
Ah ha! The Yorkshire Pudding did survive in the US. It just got called something else. I can now point my American friends in the direction of this post as an explanation of what it is.
We called them “Wooden Shoes”, and yes, I grew up eating this. With lots of powdered sugar and either lemon or canned milk, depending on the state of your sweet tooth.
Ah! Made of wood would mean there is more than a passing resemblance to “Yorkshire Pudding”…
ugh so that’s what Planned Parenthood does with those “scrapings”. ewwww
delicious
point me to the nearest PP for breakfast.. yum yum
Leave our babies alone, you monsters!
I can’t. The Dutch are just too delicious. Especially the young, tender ones.
Mmm… Yorkshire pudding with raspberry vinegar.
If it’s not that, you’re all doing it wrong.
Near as I can tell, the recipes for Dutch babies and Yorkshire pudding are exactly identical. The divergence seems to be in the fripperies people splatter on them.
Pretty much. Yorkshire pudding would have meat drippings for that fat in lieu of butter, and no sugar. Both delicious forms of popover in a pan for sure. Or if you have the Gaul for it, splice in some flan DNA for a clafoutis.
Only bad atheists eat helpless babies. I on the other hand am a good atheist, because I wait until the little ones can crawl first. It gives them a sporting chance.
My family’s tradition, where we eat both Dutch babies and Yorkshire pudding, is like what gmcard says. Dutch babies are made with butter and eaten sweet. Yorkshire pudding is made from the pan drippings of roast beef and served savory as a side for the roast beef dinner.
My dad’s family is Prussian (they emigrated from a German speaking region of what is now Poland.) I grew up calling these “German pancakes,” and when grandma made them, you knew she was in a good mood that morning. They were baked with thinly sliced apples or plums if in season, otherwise they were served with apple sauce.
As far as I can tell, the exact same thing except with a different accent.
I have never had Dutch Babies but
.
Yorkshire Pudding requires Gravy
Gravy requires Yorkshire Pudding
.
Make it so.
I’m German. I never heard of German pancakes before Americans introduced me to them (obviously I knew pancakes, which are flat and thin and can be made sweet or savoury).
I love to make them for breakfast when we’ve had overnight guests.
Chigau is so right about gravy. A. Noyd is right about pan juices too, but Yorkshire puddings were served as a separate course before the meat where I was brought up in the West Riding. Only foreigners served it on the same plate as the main course.
I’ve lived in Amsterdam for 22 years and this is the first time I’ve ever heard of Dutch babies. Well, as a foodstuff anyway. I did introduce a Dutch kid to American-style pancakes recently (my daughter was visiting and had a sleepover). She hated the maple syrup, but loved them with ketchup.
I tremble at the thought of what this person might do to a Belgian Waffle.
@Derek Dishes named after a country never bear that name in the country they’re named after and are only occasionally actually from that country.
@SQB #23 — Such as Canadian bacon and Danish?