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Dutch Baby Pancake Recipe

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This recipe for Dutch Baby Pancake, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jory Lindsay
Added: Sunday, April 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs, lightly beaten
1/2 c. flour
1/2 c. milk
1/2 stick butter
Confectinery sugar
Juice 1/2 lemon
Jam, jelly (optional)

Directions:
Directions:
Preheat oven to 425 F.
Whisk together eggs, flour, and milk (leave a little lumpy).
On the stove top, melt butter in an oven-proof skillet.
When very hot (but not brown), add batter.
Put skillet in oven, and bake for 15-20 minutes.
The pancake will puff up unevenly, and then fall.
Sprinkle with confectionery sugar, and return to oven briefly.
Squeeze 1/2 lemon over pancake, serve with jelly.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
5 minutes prep.; 20 minutes in oven
Personal Notes:
Personal Notes:
Try this for Sunday morning breakfast. I love it with apricot preserves.

 

 

 

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