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Peachy Dutch pancake
Nb persons: 6
Yield:
Preparation time:
Total time: 30 minutes
Source:
Serves 6. Hands on time: 15 minutes. Total time: 30 minutes. Ingredients: | |
3 large | eggs |
3/4 cup | low-fat milk |
2 Tbsp | organic evaporated cane juice |
1/2 tsp | pure vanilla extract |
1/4 tsp + sea salt | |
Large pinch | nutmeg |
1/2 cup | whole-wheat pastry flour |
2 Tbsp | buttery spread or butter |
1 cup | frozen peach slices, thawed and patted dry |
2 Tbsp | sliced unsalted almonds |
Juice 1/2 lemon
Instructions:
Place a heavy, 12-inch oven-proof or cast-iron skillet in oven and preheat to 425.
In a large bowl, lightly beat eggs. Add milk, cane juice, vanilla, salt and nutmeg; whisk to combine. Add flour and whisk just until blended (a few lumps are fine, don't over mix). Open oven door and carefully add buttery spread to skillet. Close oven while spread melts, 1-2 minutes. Wearing a heat-proof glove or mitt remove skillet from oven and pour melted butter into batter; whisk just until blended (don't over mix).
Pour batter back into hot skillet and arrange peach slices over top. Carefully return skillet to oven and bake until edges are puffed and golden brown, 17-19 minutes.
Meanwhile, heat another skillet on medium. Add almonds and cook until golden brown, stirring often to prevent burning, 4-5 minutes. When pancake is done, sprinkle with almonds and drizzle with lemon juice. Bring pancake to table right away, slice and serve.
Nutrients: 159 calories, 17g carbs, 6g protein, 174mg sodium, 108mg cholesterol
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