If you want something, you claim it like it's already yours and the universe will align to make it your reality. I enjoy the niceties of life and look forward to reaping the joys this life can experience. Also, I choose "happy". There's always a reason to smile. I write about life, travel, and food. This started out as an outlet to just write, as a digital diary. Now let's see where this goes...
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Motivation enough to wake up and get going on the weekend.
Talk about easy. You can even do this half-asleep.
The first time I ever heard about a "German pancake" or a "dutch baby" was from a friend when we took a trip to Chicago a number of years ago. We had scheduled to visit Carl's family in Chicago and they tagged along for an Easter brunch. Before we met up for brunch, our friends told us they went to have breakfast at "Walker Bros. The Original Pancake House" the day before and they were raving about this dish, the German pancake. So immediately, I looked it up and was instantly intrigued by this. I'm always fascinated to try new food items, especially breakfast food. So this hit the spot, dead-on.
Needless to say, when we had the chance to have some scrumptious breakfast with my husband's family, we took it. And we had it goooood. (Thank you, Tita Mabel and Tito Sam for taking us there! 😁)
"German Pancakes" that synonymously translate to a "Dutch Baby Pancake" are the Americanized version of this dish; using a cast iron skillet to bake, the end-product resembles a giant popover with a crepe-like centre. There have been many accounts of where this originated from but one thing in common is that it came from North America. It was said that it was in Seattle, in the Manca's Cafe that Victor Manca (the owner) came up with this dish. It was technically supposed to be "Deustch" (for 'German' pancake) but his daughter would pronounce it as "dutch"... and the name "Dutch Baby" was immortalized. They served 3 small pancakes, that's why they called it "babies". So the original, regular-sized pancake was referred to as a "Big Dutch Baby" 😂 Sounds silly now.
The real German pancake (like from Germany, also known as a Pfannkuchen) is not prepared the same way at all. They may have the same ingredients but the real ones from Germany are flat, almost resembling a crepe. That's where you also see pancake variations like the Apfelpfannkuchen (pronounced as "Ap-fel") which are apple German pancakes.
Whatever the origin, I thank whoever thought of this and shared it with the rest of humanity. 💛 They made weekends and breakfast cookery so much happier.
Dutch Baby Pancakes (German Pancakes)
For this recipe, I used my 10-inch cast iron pan. You can use 2 smaller 4- or 6-inch cast iron pans and make individual servings instead.
You'll need a cast iron pan, a food processor/blender (I used my Ninja), a baking sheet (optional - just so you don't have any spill-overs), and a spatula.
1/2 cup all-purpose flour 2 tbsp sugar
1/4 tsp salt
3 large eggs, room temperature
1/2 cup milk, warm 1/2 tsp vanilla extract
1-2 tbsp butter, unsalted
assortment of berries (strawberries, raspberries, blueberries, or blackberries)
devonshire custard (optional)
1. Preheat your oven to 425℉. Leave your cast iron pan inside the oven so it heats up the same time.
2. Using your food processor, blitz the dry ingredients first for a few seconds (flour, sugar, and salt). Add the wet ingredients (eggs, milk, and vanilla extract) and blend/blitz until all ingredients are well incorporated together. Make sure to scrape the bottom and the sides of the container and give it another pulse. Let this rest for about 5 minutes.
3. Once the oven is heated up, take out the cast iron pan and place on the baking sheet. Swirl around the button on the pan, make sure to coat the full surface of the pan. Pour the pancake batter on the cast iron and gently swirl around again let the batter stick to the sides. Pop in the oven and bake for 18-20 minutes.
4. You'll see this rise and it's amaaazzeee-balls. It will rise a good amount but will settle down and deflate slightly. Once it's done, set it on top of the counter and give it a good dusting of icing sugar.
5. Top with a heaping spoon on Devonshire custard and dress with an assortment of berries.
*If you want to enjoy it plain, go ahead! Slather it with a good helping of maple syrup, serve with a side of eggs and bacon and you're good to go!
**There's a wide assortment of topping options. Go nuts. You can serve it with whipped cream and strawberries, with lemon curd and blueberries, with caramelized bananas and pecans, with a good slather of Nutella, with grilled peaches and toasted walnuts... the topping world is your oyster.
***Devonshire Custard is a typical thick custard made with rich dairy goodness such as Devon cream, milk, eggs, and is sweetened. You can use this cold or warm. This is a very good source of calcium and is enjoyed together with other pastries, as a layer when making bread puddings, and a lot more. One of the most well-known brands is Ambrosia (however this doesn't contain any eggs), a tinned product. I was able to find a local counterpart here, I used the PC brand.
Well, slap us silly because we were so darn happy. This realllllly overjoyed our bellies. I've always wanted a multi-cooker because I didn't want to pile up the appliances in our limited cooking space here at home. Well, limited counter space. So when I started receiving alerts that Prime Day was coming, I immediately tagged the Instant Pot on my watchlist. When Prime Day finally came, "Add to Cart" wasn't the option. It was "Buy Now". I had it the next day. 😎 I specifically wanted the model with the air fryer and sous vide functions included. That way, I didn't need to buy other appliances. And so far... I've made 3 batches of fried chicken and haven't bought any take-outs yet. What a great investment! In my excitement to use all the functions, I searched for what else I could cook. Soups, stews, and rice were a given. Search the interwebs and a whole slew of recipes will pop up. I did make a beef stew and surprisingly, it only look me an
Spring's coming fast. So that means, we're approaching summer... and that's cottage season. Just a 2-hour drive from our place and you're in a whole different world. We just got over winter and just so everyone knows... we LOVE snow. But sometimes, you just wish you were in a cottage laying around with no plan, skipping, swimming, and sniffing the flowers. Well, that possibility is coming in fast. It's funny for us because our perspective on a 2-hour drive was just way off, totally in the different side of the spectrum. We came from Manila where space is pretty tight. So that meant traffic on the roadways are most often heavy or just in a complete stand-still. We migrated to Canada about a decade ago and traffic in Manila was already bad then. If I woke up late and didn't leave our house by at least 6AM, I would most probably spend my morning stuck in the car. And that was 10 years ago. My family and friends have constantly been updating us on these types of s
It's been a year since Mommy became one of heaven's strongest angels. As most know, I (together with my sister, Manay Kring-Kring), are based here in Canada. Last November 2020, we weren't able to fly to Manila to be with family and loved ones in "the hardest of times in our lives" while in the middle of a pandemic. We clung on to whatever physical item we could find that came from Mom (be it a necklace, some photos, a greeting card, a Jollibee fridge magnet, a shirt, etc.). We sought comfort through the love shared by family and friends with the help of technology. As we celebrate Mommy's anniversary of her entrance to heaven, I thought to have something here in Canada to commemorate her. Also, so we have somewhere to go on special days and an actual physical symbol to honour her. In Toronto, there's a program where we can request for a commemorative Tree ($738) or Bench ($2,530) to be named after a loved one lost. So this is my ask. I, Luzee,
Hi Everyone, I just got an update that my feed (through FeedBurner) will no longer be sending out post notifications starting July 2021. For my existing subscribers - for you to keep receiving email notifications as soon as I post a new entry, I'll be sending each subscriber an email link to "Subscribe" again. The email will be titled, " Post subscription request from 'Livin' La Vida Donya ". Please click on Subscribe . Thank you! I'll be posting more content again soon!
I ALWAYS crave for chocolate. And this sealed the deal. When you've had Filipino chocolates cakes, you'll immediately think "this hits the spot". It has this deep dark chocolate taste and it's sweet . It's moist, dense, and every bite is just rich. Almost like having a tablea tsokolate ( roasted and molded discs of pure cacao nibs used to make Filipino or Spanish hot chocolate ) in cake form. If you've had Becky's or Polly's chocolate fudge cake, you'll know what I'm talking about. Becky's Kitchen had those iconic red, white, and gold boxes. This bakeshop was in Malate, Manila and mom would bring home some boxes. It wouldn't even matter what was really inside them, we just knew it was good. Then when Carlo started courting me, when we started dating, he would bring me a box of Polly's chocolate cake (it would be this or a tin or box of Mrs. Field's cookies) every time he'd drive over to our house. ( th
I don't even know where to begin. The last conversation I had with Mom was on November 11th. And the last thing I ever sent her was a "thumbs up" emoji. I guess that was it. My calls to her on the 14th were left unanswered. Mom was rushed to the hospital on the eve of the 15th. And she became our angel on the morning of the 18th. That was way too fast, Mom. Being so far away was the hardest. So very, very hard. When my brother (together with my dad) finally called me and my sister (from Halifax), that was it. I don't think I've ever cried out so hard and so painfully before. I don't ever wish for anyone to feel this pain, this emptiness. And for the first time, I didn't know what to do. The void left was just too much. I just cried and cried and cried. And sometimes, I'd forget to breathe. Good thing my husband kept a good eye on me and my water bottle, always filled. Thank you, Carl. Mom messaged me before when I had surgery earlier this year, &q
Took some patience to make these but quite satisfied with how it came out. When I was younger, my parents would always bring home treats of all sorts - Baliwag chicken and liempo , Pangasinan sticky white puto calasiao, chicharon (with laman ), kropek , really sour (and my ultimate favourite) Indian mangoes, and a lot more. Sometimes they'd bring home some chips or peanuts and I'd still be just equally happy and excited! (Yes.... it's easy to make me happy). One of those pasalubongs would be Ma Mon Luk siopao and mami . And oooohhhhh, how much we ALL loved this treat. I think it came to the point where we had to really allocate how much there was so we all got a fair share. We were a family of 7 after all. ( And yes, I hid an extra siopao in the back shelf of my parent's room fridge instead of the kitchen fridge. Because you know..... claim it. ) Siopao literally means "hot bun". It's the Philippines' take on dimsum buns or char siu buns
Before I go deep into my previous recipes, I wanted to share a more current one. So current I just made it today. I guess everyone's got some overripe bananas right now. Since the pandemic happened, people have bought in bulk; food that's good enough for 2 weeks for every grocery run. This meant a lot of fresh produce that needed to be eaten and finished before they went bad. My husband's been eating bananas for breakfast and for some reason, there's always 3 bananas left unnoticed. One option would be to cut them up while they were still fresh and throw them in a ziplock bag to head for the freezer - to make future smoothies (but we don't drink banana smoothies). Another option was to make baked products. Yay for baked goodness! I love caramelized carbs! Plus, the smeeeelllllll. Your kitchen will just smell glorious! Banana bread always reminded me of weekend mornings, or holidays with the family. 😊 The banana bread - one of the best, heartwarmi
His birthday, his request. I delivered. (I hope) Ever since we lived in the Philippines, Carl's favourite has always been the "Red Ribbon Chocolate Mousse Cake" and this has consistently been his request for every birthday. For those who don't know, Red Ribbon is a pastry shop/bakery chain in the Philippines that serves a variety of baked goods from bars, cakes, loaves... you name it. I'm not an endorser by the way, but hey... I'd entertain it if the opportunity presented itself. Anyways, this may just be the only cake that Carl seems to be able to enjoy and finish. Like just give him a few of days and he'll finish this whole cake by myself ( No challenge needed, eh. He'll just want to finish this whole thing. ) Between me and him, I'm the one who likes tasting different cakes, even though my favourite will always be a straight-up vanilla cake with vanilla buttercream frosting. So when we moved here to Canada, every year Carl celebrates his b
We actually ate this in silence and closed our eyes while we chewed the first bite. In the early days of this whole pandemic (specifically March), we were scouring TV shows and movies at top speed and at one point we didn't find anything interesting. My uncle suggested to watch "Miso Hungry" (available in Prime). So we watched it we obviously started craving for everything Japanese! It didn't help that we alwaaayssss loved Japanese cuisine as well! So, we searched for recipes we wanted to eat and immediately tried to buy as much Japanese ingredients as we could hoard in our fewer-than-normal grocery runs. Because of all the research we were doing, we started salivating every time we'd run into a recipe with chashu ( ramen, yakimeshi, chahan, chashu buns, etc). I'm so extra thankful for our local Asian grocery, BestCo. They were equipped with everything despite the chaos of the times (yes... they had toilet paper, paper towels, disinfectant wipes and sp