shopee A Breakfast by Any Other Name

data de lançamento:2025-03-26 03:49 tempo visitado:120

ImageLidey Heuck’s German pancake.Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Good morning. Eggs, milk, flour. Combine them with butter, salt, sugar and vanilla and you’ve got the makings for a German pancake (above), puffy and crisp, with a puddinglike interior. It’s the perfect canvas for a compote of berries, for maple syrup and powdered sugar — a Saturday breakfast of distinction.

“I just don’t like the way they’re playing it, telling us we should all be more optimistic when things just are not looking good right now,” Mr. Howard said while warming up for a softball game in East Las Vegas. “They’re all out for themselves, not helping people like us over here. We just get the same promises, and not much is changing.”

Except, says the house guest visiting from a city far away,66jogo casino that’s called a Dutch baby. She likes them with banana coins lightly sautéed in butter and brown sugar. (Her husband prefers a savory version, with bacon and Camembert.)

Everyone’s right. “Deutsch” is German for “German.” A long time ago, a restaurant in Seattle started making personal-size German pancakes instead of big ones. But because American English is wild, “Deutsch” there became “Dutch,” and the “baby” came about because the portion was small.

Whatever you call it, the pancake’s a simple, elegant, weekend-starting confection, and one I think you ought to make tomorrow morning, in advance of adventure — a long walk in the snowy woods, perhaps, or a trip to the Met to see the American wing.

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