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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Dutch Baby Pancake Recipe

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This recipe for Dutch Baby Pancake is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 425º 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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