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A Dutch Baby Pancake Recipe For National Pancake Month

A Dutch Baby Pancake with Sauteed Apple Topping
[1] A Dutch Baby pancake with a sautéed apple topping. The recipe is below (photo © Bob’s Red Mill).

Lemon Blueberry Dutch Baby
[2] A Dutch Baby can be customized with numerous flavors, both savory and sweet. Above, a lemon-berry Dutch Baby. Here’s the recipe (photo © Camilla Styles).

A Savory Dutch Baby Pancake filled with ham, eggs, and vegetables
[3] A savory Dutch Baby can include eggs plus bacon, sausage, cheese, herbs, whatever you like. Here’s the recipe for this one (photo © Food With Feeling).

 

On this last day of February, National Pancake Month, we’re featuring the Dutch Baby pancake, one of our favorites.

A Dutch Baby pancake is a cross between a conventional pancake and a popover—the latter in that it’s both puffy and crisp, similar to a large Yorkshire pudding. Other names include Bismarck, Dutch Puff, German Pancake, Hooligan, and Hootenanny.

Unlike other types of pancakes, Dutch Babies are baked in the oven instead of fried on the stove. They also don’t contain leaving ingredients, such as baking powder or baking soda.

Despite its name, the Dutch Baby is technically an American invention, although it is derived from a traditional German recipe.

> The recipe follows below.

> The history of the Dutch Baby pancake.

> More Dutch Baby pancake recipes.

> The history of pancakes.

> More about pancakes.

> The different types of pancakes: a photo glossary.
 
 
RECIPE: HARVEST APPLE DUTCH BABY PANCAKE

This pancake is baked, not fried, and serves 2-4 people. Use your favorite apple variety.

Thanks to the great Bob’s Red Mill for the recipe. A pioneer in the U.S. natural foods movement, their products—flours, cereals and other grains, baking mixes, beans, seeds—are the very best!
 
Ingredients For The Pancake

  • 3 large eggs (150 g)
  • ¼ cup + 2 tablespoons, divided melted unsalted butter (170 g)
  • ¾ cup whole milk (170 g)
  • ¾ cup Bob’s Red Mill Organic Unbleached All Purpose White Flour (105 g), or substitute
  • Gluten-free substitute: ¾ cup Gluten Free 1-to-1 Baking Flour (117 g)
  • 1 tablespoon sugar (15 g)
  • ½ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  •  
    For The Apple Topping

  • 2 tablespoons unsalted butter (55 g)
  • 1 large apple sliced into ¼-inch slices (200 g)
  • 2 tablespoons brown sugar (30 g)
  • 3 sprigs fresh thyme
  •  
    Preparation
     
    1. PREHEAT the oven to 425°F. Once the oven is fully heated, place a 10-inch cast iron skillet in the oven to heat for at least 25 minutes. While the pan heats…

    2. ADD the eggs, ¼ cup butter, milk, flour, sugar, salt, and cinnamon to a blender. Blend on high for 20–30 seconds until smooth.

    3. CAREFULLY REMOVE the hot cast iron pan from oven and place the reserved 2 tablespoons of butter in the pan to melt. Once the foaming ceases, pour the batter into the hot pan. Immediately return the pan to the oven and bake until puffed and set, 20–25 minutes.

    4. MAKE the topping while the Dutch baby bakes. Slice an apple into ¼-inch slices.

    5. MELT 2 tablespoons of butter in a small saucepan over medium heat. Add the apple slices, brown sugar and thyme, gently swirling together for 3–4 minutes until the apple slices are soft but still intact. Remove from the heat.

    6. CAREFULLY REMOVE the Dutch Baby from the oven and spoon the apple slices and butter sauce over top. Serve immediately.

     
     

     
     

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    Skillet Breakfast Recipe With Eggs, Potato, Bacon & Sausage

    February is National Hot Breakfast Month—one of the 115 breakfast holidays of the year. Before the month runs out, we made this special recipe, a skillet scramble with potatoes, bacon, and sausage.

    The recipe was developed by Love Keil of Munchkin Time and shared with us by the Idaho Potato Commission.

    > The history of breakfast.

    > 115 breakfast holidays.
     
     
    RECIPE: SKILLET BREAKFAST SCRAMBLED EGGS,
    FRIED POTATOES, BACON & SAUSAGE

    This dish is actually an entire skillet breakfast complete with golden fried potatoes, scrambled eggs, smoky sausage, and crispy bacon—all topped with melted cheese!

    It’s a whole breakfast made in one pan—you can think of it as a scramble with potatoes, sausage.

    Not only is it an easy meal, it’s hearty and delicious.

    The recipe was developed by Ms. Love Kyle of Munchkin Time, and shared with us by the Idaho Potato Commission.

    If you want to read more than we have in this post, you can read her entire article with step-by-step photos.
     
    Ingredients For 4 Servings

    While this recipe allows for one egg per person, we used to eggs.

    In the past, we happily used the Litehouse brand of freeze-dried herbs specified below. But since we have a burgeoning herb garden on the kitchen windowsills, we used them in this recipe.

    TIP: In general, if you want to use fresh herbs instead of dried, there is a 3:1 ratio of fresh:dried, i.e., 1 tablespoon of fresh herbs = 1 teaspoon of dried herbs. We’ve noted the equivalent measures in the ingredients list.

  • 6 slices of bacon, chopped
  • 1 cup smoked kielbasa or sausage of choice, sliced
  • 4 tablespoons butter
  • 3-4 medium-size Idaho® potatoes, peeled and thinly sliced
  • Salt and pepper, to taste
  • 4 eggs
  • ½ teaspoon Litehouse® parsley (1.5 tablespoons fresh parsley), more for garnish
  • ½ teaspoon Litehouse® chives (1.5 tablespoons fresh chives) more for garnish
  • ½ cup sharp cheddar cheese, grated
  •  
    Preparation

    1. COOK the bacon in a non-stick skillet on medium heat until crispy. Remove from the skillet and drain on a plate lined with paper napkins.

    2. ADD the sliced sausage to the skillet and sauté for a few minutes, or until the slices are a nice golden color. Remove to the plate with the bacon.

    3. MELT the butter, add the sliced potatoes, and cook on medium heat until cooked through and a nice golden color, about 10-15 minutes. Flip a few times using a spatula. Season with salt and pepper to taste.

    4. ADD the eggs, parsley, chives, and half of the bacon and sausage. Stir and cook until the eggs are cooked through (scrambled), about 1-2 minutes.

     

    Skillet breakfast of eggs, sausage, bacon, and potatoes
    [1] Except for the toast and coffee, here’s an all-in-one skillet breakfast (photos #1 and #2 © Love Keil | Munchkin Time | Idaho Potato Commission).

    Skillet breakfast of eggs, sausage, bacon, and potatoes
    [2] Adding the eggs, with Litehouse freeze-dried herbs.

    Chicken sausage with apples, from D'artagnan
    [3] Instead of smoky kielbasa, we used this chicken-apple sausage from D’Artagnan. It adds a subtle note of apple to the dish (photo © D’Artagnan).

     
    5. TOP with the rest of the bacon and sausage and sprinkle the cheese over the top. Keep cooking until the cheese melts, without stirring.

    6. GARNISH with a sprinkle of chives and parsley and serve while warm.

     
     

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    Like Air Puffcorn: Popcorn Without The Hulls & Kernels

    Like Air Puffcorn: 2 bags, 1 bowl
    [1] Like Air Puffcorn, our Top Pick Of The Week, was featured on Shark Tank (photo © Shark Tank Products).

    Like Air Puffcorn: 2 bags
    [2] You can a large-size (4-ounce) combo pack on Amazon (photos #2, #3, #4, and #5 © Like Air Snacks).

    A bag of Like Air Puffcorn Pancake Flavor
    [3] Pancake is a delicious flavor of popcorn, with far fewer calories than eating pancakes!

    A bag of Cinnamon Bun-flavored Puffcorn (popcorn)
    [4] Cinnamon bun is the closest to kettle corn, without the calories.

    A combo box of 4 Like Air Puffcorn flavors
    [5] You can buy a variety pack of the four flavors, in either family size or individual size, on the company website (we recommend it!).

     

    Like Air Puffcorn is our Top Pick Of The Week: popcorn with a melt-in-your-mouth texture that is made without the popcorn kernel hulls that can stick in your teeth.

    Yes, that makes it better than traditional popcorn in our book. (A tiny kernel stuck in our tooth* sent us to the dentist for a $300. He said, “Next time skip the popcorn.”

    We were bereft because popcorn is a high-fiber, low-calorie snack we relied upon.

    Then, on Shark Tank, we discovered Like Air Puffcorn.

    Mr. Wonderful, Kevin O’Leary, exclaimed that it was the best-tasting low-calorie snack they’ve had in all 15 years of Shark Tank.

    The company got a deal from deal from Mark Cuban and Lori Greiner.

    We were so excited that, rather than write for editorial samples, we quickly purchased three boxes: three flavors of the individual-size packages.

    We now must go back for the fourth flavor, and hope that the fifth, the limited-edition Pumpkin Spice, comes back this fall.
     
     
    LIKE AIR PUFFCORN FLAVORS

    There are both 4-ounce bags and .65-ounce individual portion bags.

    The individual size is a perfect school-safe snack, party favor, stocking stuffer, Easter basket treat, and so on.

  • Classic (butter flavor)
  • White Cheddar
  • Cinnamon Bun
  • Pancake
  •  
    Like Air Puffcorn is:

  • Only 50 calories per cup, 100 calories per .65-ounce individual bag.
  • All-natural: no artificial ingredients, flavors, or preservatives.
  • Made from non-GMO corn.
  • Lower calorie: the sweet flavors have less than half the calories of the leading kettle corns.
  • OU or OU-D kosher.
  • Gluten-free.
  • Made in a nut-free facility.
  • Free of the “Big Allergens”†.
  • Easily digestible.
  •  
     
    FOOD FUN: CUSTOMIZE YOUR CORN!

    While popcorn is just 50 calories per cup, you can enhance your snack—still without getting anything stuck in your teeth.

    With the Classic and sweet flavors, we add some extra calories by:

  • Drizzling chocolate or caramel sauce over the corn.
  • Tossing in M&Ms, nuts, spices, etc.
  •  
    With the Classic and White Cheddar flavors, we add:

  • Seasonings: barbecue, everything bagel, Old Bay, taco, or others.
  • Herbs and spices: dried or fresh chile flakes, cilantro, rosemary, and others.
  •  
     
    GET YOUR LIKE AIR PUFFCORN

    Like Air is sold in 3,500+ stores across all 50 states, including larger retailers like HEB, Kings, Kroger, Meijer, Sam’s Club, ShopRite, Stop & Shop, and Wegmans.

    E-tailers include Amazon, Fresh Direct, Instacart, Sams’s Club, and the Like Air Snacks website.
     
     
    October is National Popcorn Poppin’ Month.

    > The history of popcorn.

    > The history of popcorn salad (and recipe).

    > 20+ popcorn recipes.

    > Popcorn trivia.

    > Popcorn, a whole-grain food.
     
     
    ________________

    *Popcorn kernel hulls are the ideal size and shape to get caught between gums and teeth. We may not even realize we have a stuck particle until our gums become sore a few days later.

    †The “Big Nine” allergens: eggs, milk, nuts, fish, peanuts/tree nuts, sesame, shellfish‡, soybeans, and wheat.
     
    ‡Shellfish include mollusks and crustaceans. Mollusks have a hinged, two-part shell, such as clams, mussels, octopus, oysters, and squid. Crustaceans, on the other hand, have exoskeletons, such as crabs, lobsters, and shrimp.

    Congress passed the Food Allergen Labeling and Consumer Protection Act of 2004 (FALCPA), citing eight foods as major food allergens: milk, eggs, fish, Crustacean shellfish, tree nuts, peanuts, wheat, and soybeans. Here’s more about it.

     

     
     

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    America’s Favorite Breakfast Foods For The Big Breakfast Day

    If your breakfast is a cup of coffee and a bagel or doughnut, that does not count for The Big Breakfast Day, February 27th. There are better breakfast foods to be had for this most important meal of the day.

    Why is breakfast the most vital meal of the day?

    Physicians and nutritionists recommend that consuming a substantial, nutritious breakfast determines how energized and alert you are to start the day.

    It will also help you feel full until lunch—no growling stomach.

    > The history of breakfast.

    > 115 breakfast holidays (yes indeed!).
     
     
    WHO INVENTED THIS HOLIDAY?

    According to Days Of The Year, The Big Breakfast Day was invented in 2020 by a man named Jeffrey Arnold. But we can’t find any more information about him or why he picked February 27th for the holiday.

    If you know anything else, please let us know (write to editors at TheNibble.com).

    Days Of The Year opines that the holiday “offers an opportunity to slow down a bit and enjoy more than just a quick cup of coffee on the run.”

    Another goal: to encourage a healthy start to the day.
     
     
    WHAT IS A GOOD BREAKFAST?

    The USDA recommends that a “balanced breakfast” should be one that is nutrient dense (that is, high in nutrients and low in calories).

    A balanced breakfast should be a mix of:

  • Carbohydrates: whole grain cereal, pancakes, and waffles; oatmeal, quinoa; sweet potatoes and/or brown rice in a breakfast bowl.
  • Fiber: whole grain porridge (oats, quinoa), toast or other bread.
  • Protein: cottage cheese, other cheese, eggs, dairy, lean meats, milk, quark, yogurt.
  • Vitamins and minerals: fresh fruit or juice, nuts and seeds, vegetables (plus all that are in the other foods).
  • A well-rounded breakfast can include whole grain cereals or eggs, fruits and/or vegetables, and dairy.
  • One serving from each of these groups can provide a good start to the day.
  •  
    Notice that bacon, sausage, and other breakfast meats are missing. Why?

    Too much fat and salt! See more about it below.

    On another note:

    Can you have a Bloody Mary, Mimosa, or Screwdriver with your breakfast?

    Sure: It’s a holiday. But just one.
     
     
    AMERICA’S FAVORITE BREAKFASTS

    Given all this nutritional advice, what are America’s favorite breakfast foods?

    Per Yahoo Finance, An online survey commissioned by General Mills, Inc. (NYSE:GIS) Foodservice in 2021 revealed the affection Americans have for breakfast.

     
     
    WHY BACON & SAUSAGE SHOULD NOT BE AN EVERYDAY BREAKFAST CHOICE

    Bacon, sausage, and other processed meats should only be consumed in moderation. Why?

    Saturated Fats: They are high in saturated fats, which, when consumed in excess, have been linked to elevated levels of LDL cholesterol (the “bad” cholesterol), which can contribute to an increased risk of cardiovascular diseases.

    Processed Meat Risks: Regular consumption of processed meats has been associated with an increased risk of certain health issues, including heart disease and certain types of cancer.

    High in Sodium: Bacon is typically cured with salt, making it a high-sodium food. Excessive sodium intake can contribute to high blood pressure and increase the risk of cardiovascular problems.

    Calorie Density: Bacon is calorie-dense, meaning it provides a significant number of calories in a small serving size. For those watching their calorie intake, this can be a concern.

    Nitrate and Nitrite Content: Bacon typically contains nitrate and nitrite preservatives, which can form potentially harmful compounds when cooked at high temperatures. While the evidence is not conclusive, some studies suggest a link between processed meat consumption and certain health risks.

    It’s worth noting that moderation is key, and enjoying bacon occasionally as part of a balanced diet may not be problematic for everyone.

    However, for those with specific health concerns, such as cardiovascular issues or high blood pressure, it’s advisable to limit the intake of high-saturated-fat and processed meats and other high-saturated-fat foods.

    These include:

  • Coconut oil and palm oil (including coconut meat)
  • Full-fat dairy products, meats (beef, lamb, pork, and the skin on chicken)
  • Other processed and fried foods (including some snacks and commercially baked goods)
  •  
     
     
     

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    A Stack Of Pancakes With Maple Syrup,  and Blueberries
    [1] Pancakes are America’s favorite breakfast food. To get real nutrition from them, buy whole grain pancake mix (photo © D.K. Gilbey | Dreamstime).

    Cooked Bacon Strips
    [2] Second choice is bacon. We love it, but it should only be consumed occasionally. Here’s why (photo © iGourmet).

    2 Fried Eggs Sunnyside  Up  Atop Diced Potatoes
    [3] Eggs, the third most-mentioned breakfast food, deliver lots of protein. Serve them atop spinach and sweet potato hash and you’ve hit a nutrition home run (photo © Sunbasket).

    Avocado toast topped with sliced hard-boiled egg
    [4] You can combine, ranked #4, avocado toast, with #3 ranked, eggs (photo © California Olive Ranch).

    A bowl of Cheerios breakfast cereal with fresh fruit
    [5] A bowl of cereal (ranked #5), especially whole-grain, plus lowfat milk and fresh fruit, kicks off three boxes (photo © Preserve).


    [6] Combining #3, eggs, with #13, grits. Here’s the recipe for these cheesy grits with spinach (photo © The Baker Chick).

     

      

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    Clam Chowder Recipes For National Clam Chowder Day

    A bowl of Clam Chowder with oyster crackers
    [1] The delicious Instant Pot clam chowder, recipe below (photo © Idaho Potato Commission).

    An open bag of oyster crackers
    [2] Oyster crackers, the classic garnish for clam chowder. You can season the oyster crackers with this recipe (photo © Wendy Rake | Pexels).

    Bag Of Russet Potatoes
    [3] Russet potatoes (photo © Good Eggs).

    Three cans of minced clams
    [4] You can use whole clams, chopped clams, or minced clams, depending on the texture you’d like for your soup* (photo © Bar Harbor Foods).

    Pint Carton Of Organic Valley Heavy Cream
    [5] Heavy cream, along with whole milk, creates the velvety texture of the chowder (photo © Organic Valley).

    Sprigs of fresh thyme
    [6] Fresh thyme. You can use dried thyme, but fresh time delivers a much brighter flavor (photo © Karolina Grabowska | Pexels).

    Kurobuta Bacon Snake River Farms
    [7] Diced raw bacon is added to the mix (photo © Snake River Farms).

     

    For February 25th, National Clam Chowder, we made the delicious Instant Pot Clam Chowder recipe that follows (photo #1).

    > Types of clam chowder.

    > The history of clam chowder is below.

    > So are more chowder recipes.

    > The history of clams.

    > The different types of soup: a delicious photo glossary.

    > The history of soup.
     
     
    RECIPE: INSTANT POT CLAM CHOWDER
     
    Ingredients

  • 3 medium Idaho® russet potatoes, peeled
  • 1 tablespoon olive oil, divided
  • 4 strips smoked bacon, diced
  • 1 cup diced onions
  • 3 cloves garlic, minced
  • 10 ounces canned clams, drained
  • 1 cup clam juice
  • 1 cup water
  • 1 teaspoon dried thyme
  • 1 1/4 teaspoons salt
  • 2 ribs of celery, diced
  • 1/2 cup heavy cream
  • 1-1/2 cups whole milk
  • 2 tablespoons all-purpose flour
  • Optional garnish: fresh cracked black pepper, parsley
  • For serving: oyster crackers, other crackers, garlic bread, or rustic bread and butter
  •  
    Preparation

    1. CHOP the potatoes into 1-inch chunks. Soak them in cold water and set aside.

    2. TURN the Instant Pot to the sauté function. Add 1/2 tablespoon olive oil to the pot.

    3. TRANSFER the diced bacon to the Instant Pot and cook for 3 to 4 minutes, stirring occasionally. Carefully transfer the cooked bacon to a plate, leaving the rendered bacon fat in the pot.

    4. ADD another 1/2 tablespoon of olive oil and the diced onions. Cook the onions for 3 minutes and then add the garlic. Sauté everything for another minute, stirring occasionally.

    5. DRAIN the potatoes and add them to the Instant Pot. Add the clams, clam juice, water, thyme and salt. Secure the lid on the pot and cook everything on high for 5 minutes.

    6. MANUALLY RELEASE the pressure by moving the valve to venting. Remove the lid and turn switch to the sauté function once again.

    7. ADD the cooked bacon, diced celery, cream and milk. Bring everything to boil.

    8. ADD the flour to a small bowl. Ladle about 3/4 cup of the liquid from the soup and transfer it to the bowl. Using a fork, stir the flour and liquid together until you get a thick paste. Scrape the thick paste into the Instant Pot and stir to incorporate with the rest of the soup.

    9. LET the soup simmer for about 4 minutes and turn off the Instant Pot. Serve the soup in bowls. Garnish with black pepper, parsley and crackers, if desired.
     
     
    CLAM CHOWDER HISTORY 

    Fish chowder was commonly made on fishing vessels from pre-Colonial times (and likely, since the dawn of fishing vessels). Fisherman sustained themselves with part of their catch.

    The origins of clam chowder can be traced back to the early days of European settlement in North America.

    It’s believed that French and British settlers brought the concept of fish and shellfish soups to the New England area. The word chowder itself is thought to have originated from the French word chaudière, which refers to a large cooking pot.

    New England Clam Chowder. This creamy and milky chowder, sometimes called white clam chowder (like the recipe above) became popular in the 18th and 19th centuries.

    Early recipes for clam chowder often included ingredients such as clams, salt pork, onions, and potatoes. Today, bacon usually replaces the salt pork.

    The use of dairy, particularly milk or cream, gives the soup the rich and creamy consistency that distinguishes it from other types of chowder.

    Manhattan Clam Chowder. In the early 20th century, a tomato-based version of clam chowder gained popularity in Manhattan and became known as Manhattan clam chowder. It includes tomatoes, vegetables, and sometimes a clear broth.

    Long Island Clam Chowder
    is part New England–style and part Manhattan-style clam chowder, creating a pinkish creamy tomato clam chowder. The name is intended as humorous: Long Island is between Manhattan and New England.

    The two parent chowders are typically cooked separately before being poured into the same pot or bowl.

    Clam chowder—either recipe—has become a beloved dish in American cuisine, and a culinary symbol in coastal communities, especially in the northeastern U.S.

    While New England and Manhattan clam chowders are the most well-known, variations exist throughout the country. Some regions may incorporate local ingredients, spices, or different types of seafood to create their unique twist on the classic recipe.

    For example, Rhode Island Clam Chowder is made with clear broth made with neither dairy nor tomatoes.

    Today, clam chowder is enjoyed in restaurants and homes across the U.S. (and beyond). Its rich, comfort food flavors make it a timeless classic in American cuisine.
     
     
    MORE CHOWDER RECIPES

  • Classic New England Clam Chowder
  • Corn Chowder With Fish Or Seafood #1
  • Corn Chowder With Fish Or Seafood #2
  • Instant Pot New England Clam Chowder (recipe above)
  •  
    ________________
     
    Whole clams provide chewier nuggest of clam, chopped clams and minced clams will be distributed more thoroughly throughout the soup, so each spoonful gives some clam flavor.
    __________________

     
     

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