Dutch baby pancake

2 Servings

Ingredients

Quantity Ingredient
4 Eggs;
1 cup Milk;
1 cup Flour;
¼ cup Butter;

Directions

Preheat oven to 425. Place a 9x13 pan into the hot oven with the butter.

Beat eggs well with a wisk or blender, add milk and continue beating, slowly beat in the flour. Pour batter in the HOT pan with sizzling melted butter.

Bake 20-25 minutes. Do not open oven door to peak. Serve immediately with one of the following: 1. a squeeze of fresh lemon juice and a sprinlking of powdered sugar 2. sauted vegetables in the center of the pancake 3. sauted fresh fruit (apple, peach, cherries, etc.) ‹‹‹‹‹

Per serving: 630 Calories; 36g Fat (52% calories from fat); 21g Protein; 54g Carbohydrate; 439mg Cholesterol; 400mg Sodium Recipe by: Sunset Magazine

Posted to JEWISH-FOOD digest by Lorrin Lewis <lorrin@...> on Aug 26, 1998, converted by MM_Buster v2.0l.

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