Sugar Lopez sugarsyl71 at sbcglobal.net
Tue Jun 27 00:42:29 EDT 2017


Over the years, we've published many versions of the golden, custardy
pancake called Dutch baby, but this is the first one we've done in a dutch
oven in camp (it's easy). The Dutch baby puffs way up as it cooks, then
sinks down when you cut into it.

Serves 4 to 6


6 large eggs

1 cup flour

1 cup milk

1 teaspoon kosher salt

2 tablespoons sugar

1/4 cup butter

2 cups raspberries, divided

Raspberry or maple pancake syrup



Prepare a fire (see "How to Bake in a Dutch Oven," below).


 Meanwhile, in a large bowl, whisk eggs and flour until smooth. Then whisk
in milk, salt, and sugar until blended.


Set a 6-qt. dutch oven over a ring of coals as directed and add butter. When
butter melts, stir to coat pan and pour ! in batter. Scatter 1 1/2 cups
berries on top. Cover with lid and more coals as directed below. Cook until
Dutch baby is puffed and deep golden all over with no liquid in the center,
20 to 25 minutes.


Scatter remaining 1/2 cup berries over Dutch baby. Cut into wedges and serve
with syrup.


How to Bake in a Dutch Oven

Lewis and Clark brought one to the wilderness. So did the early pioneers to
Utah (it's now the official state cooking vessel). And so should you,
because it means you'll get to bake--and eat--carbs in camp. All you need is
a 6-qt. camp dutch oven (one with legs and a flanged lid; lodgemfg.com),
some regular (not competition-style) charcoal and a chimney or hot embers
from a wood campfire, and a heatproof spot like a fire ring or bricks set
flat on an area free of flammable material; check your campground's fire


Prepare the fire. If using charcoal: Light 50 briquets in a chimney and burn
till they're spotted gray, 15 minutes. If using a campfire: Scrape the fire
to the side, level out a space the size of the dutch oven, and mound the hot
embers nearby (2 to 3 qts. worth).


Lay a bottom ring of hot coals. The area of the coals should be slightly
smaller than the circumference of the dutch oven. Put the oven on top and
set the lid in place.


Lay a top ring of hot coals. Use ! metal tongs to arrange a single ring on
top of the lid around the lip. Evenly space a few more coals across the lid.
Set any extra heated fuel aside. To check the food and temperature, lift the
lid occasionally.


Tweak the temperature. To decrease heat, scrape away some fuel. To increase
heat, or to cook longer than 45 minutes, add 5 or 6 new coals to both the
top and the bottom of the dutch oven (touching lit ones so they'll ignite)
about every 30 minutes.


There is speaking grace. Colossians 4:6 says, "Let your speech be always
with grace, seasoned with salt, that ye may know how ye ought to answer
every man."

~Blessings, Sugar


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