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DUTCH BABY PANCAKE




Source of Recipe


Cook's Corner


Recipe Introduction


Q: A while back you printed a recipe for a puff pancake very similar to the ones made at the Original House of Pancakes.

A: This recipe has been a favorite since we first published it in the late 1980s.


Recipe Link: http://miamiherald.com

List of Ingredients




• 3 tablespoons butter or margarine

• 4 eggs

• 1 cup milk

• 1 cup all-purpose flour

• Confectioners' sugar

• Lemon wedges

• Maple syrup (optional)



Recipe



Heat oven to 425 degrees. Put butter in a 10- to 12-inch oven-proof frying pan or 10- to 12-inch shallow casserole. Set pan in hot oven until butter is lightly browned, 7 to 8 minutes. Tilt the pan to be sure bottom and sides are well coated.

While butter melts, place eggs, milk and flour in a blender or food processor. Whirl until very smooth. (Or, with an electric mixer or whisk, beat eggs and flour to mix well; add milk and beat until very smooth.)

Pour batter into hot pan in oven. Bake until pancake is a rich brown and sides have puffed, 25 to 30 minutes. Sift confectioners' sugar liberally over pancake, then cut into wedges. Serve at once with lemon wedges to squeeze over individual portions or with maple syrup to taste. Makes 6 servings.