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| Home -> [Breakfast, Desserts, Dutch, Pancakes & Waffles, Pastry, Scandinavian] -> [Dutch baby pancakes Recipe] |
Dutch baby pancakes
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Breakfast, Desserts, Dutch, Pancakes & Waffles, Pastry, Scandinavian |
Rating: |
0 |
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Ingredients:
| | BATTER | | 3/4
| cup | Milk | | 1/2
| cup | Unbleached all-purpose flour | | 2
| large | Eggs | | 1 1/2
| tbsp | Sugar | | 1/2
| tsp | Pure vanilla extract | | 3
| tbsp | Unsalted butter | | | TOPPING | | 1
| tbsp | Confectioners' sugar | | 1 1/2
| cup | Peaches, thinly sliced | | | -=OR=- Nectarines or | | | - Strawberries and/or | | | - Raspberries & Blueberries | | | - or Lemon, cut in wedges |
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Procedures:
| 1 | Preheat oven to 450°F, 15 minutes before baking, with the rack in the center of the oven. | | 2 | Have a 10-inch glass pie plate or cast iron skillet ready. | | 3 | Mix the milk, flour, eggs, sugar and vanilla until smooth, in a food processor, blender or with a whisk. | | 4 | The batter can be made a day ahead and refrigerated. | | 5 | Put the butter in the pie plate or skillet and place in the hot oven until the butter is melted. | | 6 | Brush the butter up the sides and onto the rim of the pan so the entire inside surface is well coated. | | 7 | Slowly pour the batter into the pie plate or skillet and bake for 20 minutes. | | 8 | Reduce the oven to 350°F and continue baking until the pancake is well browned and cooked in the center, 8 to 10 minutes longer. | | 9 | Remove from the oven and sift confectioners" sugar over the top. | | 10 | Serve immediately, with fruit spooned into the center or with lemon wedges |
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