Dutch Pancake
By: Anonymous
Published: Friday, December 4, 2009 - 1:19am

Ingredients




 cup butter
3 eggs or egg substitute equivalent
2/3 cup milk
2/3 cup flour
Pinch of salt

Preparation

1 Put the butter in 10-inch skillet. Put the skillet in a 425 degree oven to melt and get the skillet very hot. Put the eggs in a blender or food processor. Blend 1 minute or until they are very light and fluffy. Add milk and blend for 30 seconds. 2 With the motor running, pour in the flour a little at a time, letting it blend until the batter is very smooth. Add the pinch of salt and stop the blender. 3 When the pan and butter are very hot, remove from oven and pour in the batter. Immediately return the pan to the oven and bake 20 minutes. It should puff up, then collapse in the center while it browns appetizingly.

About


These pancakes are baked instead of fried like American-style pancakes. Serve hot with a sprinkling of powdered sugar and a squeeze of lemon juice or with strawberries or berries on top.