Dutch Baby Pancakes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Tony Tye
| For best result, bake the pancake in a large, shallow container—a wide, ovenproof frying pan, a large baking dish or even a foil roasting pan. | |
| butter | |
| eggs | |
| milk | |
| flour | |
Pan size butter eggs milk flour
2- to 3-quart ¼ cup 3 ¾ cup ¾ cup
3- to 4-quart _ cup 4 1 cup 1 cup
4- to 4½-quart ½ cup 5 1¼ cups 1¼ cups
4½- to 5-quart ½ cup 6 1½ cups 1½ cups
Place butter (or margarine) in pan and set it in a 425?F oven until melted and foamy. Meanwhile, quickly mix batter. In a blender or food processor, whirl eggs at a high speed for 1 minute. Gradually pour in milk, then slowly add flour, continue whirling for 30 more seconds. Remove pan from oven, pour in batter.
Bake for 20-25 minutes at 425?F until puffy and browned. Serve immediately.
Suggested toppings: Nutmeg; powdered sugar with fresh lemon juice; fruit or syrup.
From Colleen and Tony Tye.
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