“When the Clark twins do it all, you give them two dollars each!”
“That’s true,” Went admitted. “But as far as I know, they don’t want to go to the movies tomorrow. Or if they do, they must have funds sufficient to the occasion, because they haven’t popped by to check the state of the herbiage surrounding our domicile lately.… That pressure you feel in your midsection may be the five pancakes and two eggs you ate for breakfast, Richie, or it may just be the barrel I have you over. Wot-wot?”
I’m sure Mrs. Tozier fed her son, Richie, well, which is more than I can say for most of those other parents in Derry. ’Course, that’s nothing compared to the dozens of missing children so quickly forgotten. Fearful stories of something beneath the streets, haunting the sewers.
Makes 4 servings
Position an oven rack on the lower-middle rung and heat the oven to 425°F.
To make the browned butter: In a 9- or 10-inch cast-iron or other ovenproof skillet over medium-high heat, melt the butter. Turn the heat to medium and brown the butter, stirring occasionally; at the start, the butter will steam and spit as the water in it evaporates. Next, the color will deepen as white foam appears on the surface and milk solids float near the bottom of the pan. Watch the butter closely and stir continuously as the color deepens and a nutty aroma fills the air. When the milk solids are golden brown, 3 to 6 minutes, remove from the heat, swirl the butter to coat the pan, and pour the browned butter into a small bowl. Reserve for the compote or to serve.
In a blender, combine the eggs, milk, banana, brown sugar, and salt. Add the flour on top and blend on high speed until pale and smooth, about 1 minute. Pour the batter into the hot pan and bake until the Dutch baby is puffed and the edges are golden, 15 to 20 minutes. Transfer the skillet to a wire rack to cool for 2 to 3 minutes.
Slice the Dutch baby into wedges and serve with the compote or the remaining browned butter and maple syrup.
Serve with a Dutch baby, pancakes, waffles, or ice cream.
Makes about 2 cups
In a medium saucepan over medium heat, toast the pecans until light golden and aromatic, 3 to 5 minutes. Stir in the browned butter, banana, brown sugar, and salt and cook, stirring occasionally, until the mixture is bubbling and the banana starts to break down, 4 to 5 minutes. Remove from the heat.
Transfer to an airtight container and store in the refrigerator for up to 3 days. Warm in the microwave before serving.