Sunday, February 26, 2017

Dutch Pancake

We were out for lunch with friends when one of them mentioned something about Dutch pancakes. This reminded me that I had a pan that I had purchased for just this purpose: oven-baked pancakes. It’s been in storage for more years than I care to remember. Time to bring it back into the kitchen.

I followed the recipe on the box. All the ingredients are stirred in one bowl, so there is no need for an electric mixer or blender.

I poured the batter into my special pan, but any nonstick ovenproof or well-seasoned iron skillet should work well. Make sure the bottom of the skillet is greased well, so the baked pancake easily slides out of the pan. Bake until the pancake is puffed and golden.

Top with any fruit. I used frozen organic blueberries, thawed and slightly warmed, with a little maple syrup. I sprinkled the pancake with powdered sugar before serving.


2 T. butter
6 eggs
1 cup flour
2 T. sugar
1/2 t. salt
1 cup milk

powdered sugar
maple syrup

Preheat oven to 400 degrees F. Heat butter in pan in the oven for two minutes. Spread melted butter to evenly coat the bottom of the pan.
In a large bowl, slightly beat the eggs. Stir in flour, sugar and salt until mixed well.
Add the milk gradually and stir until very smooth. Pour batter into the prepared pan.
Bake in the  400 degree oven for fifteen minutes. Turn down the temperature to 325 degrees F. Bake for an additional 40 - 45 minutes, or until the pancake is a deep golden brown. Immediately loosen from the pan and slide onto the serving platter. Top with fruit, sprinkle with sugar, drizzle with maple syrup. Slice into wedges. Serves six.

The pan will not be going back into storage. For me, making this was a lot easier than regular pancakes, and also higher in protein because of the number of eggs.  Next time I'll try hot apples with cinnamon as the topping. A great way to start a weekend morning!

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