Fluffy, grand to serve to company, just as good for a breakfast on a work day.
Follow this link to the recipe:
Dutch Baby Pancakes
- · 3 eggs
- · 1 c. milk
- · 1 c. flour
- · 1/2 tsp salt
- · 3 T butter
Night before:
Put eggs in blender, blend, add milk, blend, add flour and milk and blend until smooth. Put in a covered container and refrigerate overnight.
Find a baking dish that is 2 quarts or larger. You can fill with water and measure the water to find the capacity if the dish is not marked.
Set oven to come on to 500° in the morning.
Next morning:
Put the butter into the baking dish, and melt in the oven. Once the butter is melted, pour batter into the pan, and turn oven down to 450˚. Bake for 15 - 20 minutes until puffed and brown. Time will depend on the baking pan - wide shallow dishes will cook faster than deeper ones with less area.
Serve immediately with powdered sugar, blueberry topping ( http://breakfastinahurry.blogspot.com/2012/02/blueberry-topping.html) or both.
NOTES:
This will flatten as soon as you remove from the oven, but cut and serve immediately and it will be wonderful.
I love these. I also loved the beautiful Citrus Salad in today's LA Times. Congrats. GREG
ReplyDeleteCongrats on the LA Times article and Happy Anniversary!
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