Recipe: Dutch Baby Pancake
Categories: Milchig, Egg dishes, Pancakes
Yield: 2 Servings
4 Eggs; 1 c Milk; 1 c Flour;
1/4 c Butter;
Preheat oven to 425. Place a 9x13 pan into the hot oven with the butter.
Beat eggs well with a wisk or blender, add milk and continue beating, slowly beat in the flour. Pour batter in the HOT pan with sizzling melted butter.
Bake 20-25 minutes. Do not open oven door to peak. Serve immediately with one of the following: 1. a squeeze of fresh lemon juice and a sprinlking of powdered sugar 2. sauted vegetables in the center of the pancake 3. sauted fresh fruit (apple, peach, cherries, etc.)
Per serving: 630 Calories; 36g Fat (52% calories from fat); 21g Protein; 54g Carbohydrate; 439mg Cholesterol; 400mg Sodium
Recipe by: Sunset Magazine
Posted to JEWISH-FOOD digest by Lorrin Lewis <firstname.lastname@example.org> on Aug 26, 1998, converted by MM_Buster v2.0l.
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