first blog, dutch-style

30 Jul

lopsided pancake

as i was making dutch baby pancakes this morning because i ran out of milk for cereal am an excellent mother, i was reminded that the first blog i ever read was orangette.

her recipe for the dutch baby is simple enough that i can remember it. there are only 3 ingredients & i can easily adjust the amount to make more, which i’ve had to do lately since we have 6 people in our house (5 of which who will eat what we call puffy pancakes.)

now, mollie uses ghee for her pancakes, but i don’t normally have that around, so i use salted butter. to. die. for.

i first discovered dutch babies when i went to amsterdam with my brother in 1999. we went to the pancake restaurant down the street from the anne frank house. this is also where i first discovered stroop.


sweeter than molasses, but ever so slow to pour. our kids call it chocolate syrup, but i don’t think it takes like chocolate at all. my guess is that they call it such because it is dark & thick, like chocolate milk syrup.

when i was in amsterdam, i had to have stroop. i found a grocery store on my last day & bought 3 bottles. it has only one purpose: dutch babies.

then, a year i was almost out of stroop, but auntie nectarine & uncle alice were heading to europe (where they got engaged) including a stop in amsterdam.

they were wonderful enough to bring me back 2 bottles.

i just emptied the first one this morning, so someone needs to head back over for me in the next year or two, cause we like us some dutch babies up in this piece.

which reminds me, do you remember the first blog or post you ever read?


5 Responses to “first blog, dutch-style”

  1. Harriet August 5, 2009 at 2:01 pm #

    I’m with you on going back to Amsterdam and eating at the pancake houses. Nothing like them anywhere else. However, until that happens you can buy the syrup here and I found a recipe for the syrup as well as for their waffle pancakes here

    Stroop (Syrup):
    1 tablespoon ground cinnamon
    1 cup Karo light syrup
    7/8 cup light brown sugar
    1/4 cup butter

    Heat cinnamon, syrup and sugar on stove and cook slowly until thickened a bit (about 10 minutes). Remove from heat and beat in butter. Should thicken as it cools, but still be slightly warm and thin enough to spread easily. If it cools too much, reheat gently; if it thickens too much, add a bit of liquid.

  2. Carolyn Online July 31, 2009 at 7:39 pm #

    Oh am I your man. My best friend lives in Amsterdam. Just sayin’.

    Also, that mayo that they put on the french fries? Nom Nom Nom

  3. tara July 31, 2009 at 3:56 pm #

    Every so often I go on a puffed oven pancake binge and make them for days and weeks. Best ever.

  4. Cheryl Glenn July 30, 2009 at 9:05 pm #

    Mmmmmm….. Those are German Pancakes in the Glenn household and they are irresistible!

  5. Irish Gumbo July 30, 2009 at 7:19 pm #

    Dutch babies! Woot!

    I still get creeped out by the name (eating a baby?!?), but I likes me some of those, sugar and cinnamon, oh yeah!

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