Tim's out of town this week, in Vietnam, no doubt noshing on beefy delicious pho and the crispy, herb-filled banh xeo. Meanwhile, I'm chilling at home in Jakarta, doing some networking, doing some crafting and tearing it up buying batik at the American Women's Association shopping bazaar like the kept woman I am.
For dinner tonight I made myself an old favorite with a twist: a puffy pancake (or Dutch Baby, which I find to be a bizarre name) made like a pineapple upside-down cake.. The Real Martha used to make these for us occasionally back in the day, although she typically made hers with apples.
I followed this recipe from the other Martha, but switched it up by using thinly sliced baby pineapple (which Tim and I have taken to buying pre-peeled at the store out of pure laziness) plus some brown sugar in place of the honey and cardamom. Quite good! I love how the pancake puffs up so much and is simultaneously custardy and yet still crispy on top.
