Ingredients: |
Ingredients: 1/2 Cup Flour
1/2 Cup Whole or 2% Milk
2 Eggs
2 T. Sugar
1 tsp. Vanilla
1/2 tsp. Salt
2 T. Butter
Accompaniments: Fresh fruit such as blueberries, sliced peaches, raspberries, sliced nectarines, or whatever you like. Lemon curd, your favorite jelly/jam, powdered sugar, butter, or maple syrup.
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Directions: |
Directions:Using a blender or food processor with the blade to mix the ingredients, which makes it super-fast and super-easy.
Put everything except the butter and the accompaniments in the food processor/blender. Blend it for 10 seconds, scrape it down and blend for another 10 seconds. The batter will be very loose/liquidy.
Let the batter rest for 20-25 minutes so that the flour has a chance to absorb the liquid.
Heat your baking pan or skillet in the oven at 425 degrees. You can also use a pie pan, a cast iron skillet, a paella pan or anything with some high sides. Be sure that your skillet's handle can be placed on a 425 degree oven, which is usually too hot for most pans. Pans should be 8-9 inches across and not any bigger.
Take the hot pan out of the oven and place the 2T. of butter into it to melt. Swirl the butter across the bottom and up the sides of the pan for even coating. Pour in the batter and tilt the pan for even coverage on the bottom and partway up the sides.
Put the pan back into the oven and let it bake until it is puffy and lightly browned on top; darker brown on the sides. (The crispy sides are pretty tasty!) This should take 15-20 minutes.
You can serve this in the pan or slip it onto a platter. If serving in the pan, use a soft tool to cut it into wedges to avoid scratching the pan. Dust it with powdered sugar for presentation.
Note, if you want to add fruit to the pancake, put it in the pan into the butter before you pour in the batter. This will allow it to rise. If you put it in later, it will be too wet.
Serve with fruit, curd, jam, or syrup - whatever you like! Cindy likes lemon curd. Bill likes almost anything - jam, fruit, or syrup. Aunt Sue likes almost anything, but is partial to fresh nectarines on top.
Enjoy! This is a like a light crepe - not heavy at all. And is fun to serve right out of the oven, as it rises like a souffle and then falls rapidly. It shouldn't sit out. Go right from oven to table. |
This recipe for Dutch Baby Pancake is from