Dutch Baby Pancake Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4: Eggs,
1 cup: Milk,
1 cup: Flour,
1/4 cup: Butter,
Directions:
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 on Aug
26, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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
26, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp