Dutch Pancakes
photo by twissis
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 tablespoon butter
- 1⁄2 cup sifted flour (gluten free ( substitute 1 parts each of bean flour, tapioca starch and corn starch)
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 2 eggs, well beaten
- 1⁄2 cup milk
- confectioners' sugar
- butter (I add this, but it's not part of original recipe)
- lemon wedge
directions
- Preheat oven to 425 degrees.
- Set a 10" heavy skillet with heat resistant handle over moderately low heat.
- Melt butter in skillet; tilt skillet to coat sides and bottom.
- Sift together flour, sugar and salt.
- Beat eggs and milk together.
- Stirring constantly, blend the egg mixture into flour mixture.
- Quickly pour batter into hot skillet.
- cook 2-3 minutes over medium heat.
- Place skillet in oven and bake about 10 minutes or until the pancake is a light golden brown and top spings back when lightly touched at center.
- Remove to warm platter. Sift confectioner's sugar over top (I buttered heavily first, then sifted confectioner's sugar over it. The butter melted and created a sort of sugary paste with the confectioner's sugar - yum!).
- Serve at once with lemon wedges (I never did!).
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Reviews
-
*Ahhh the memories* ! I went all out w/this & served it w/butter, powd sugar & lemon in generous amts as thats the way I like it & remember it. It was a bit of an experiment as I did not have an oven-proof skillet & used a pyrex baking dish. I microwave-melted the butter, swirled it in the dish & reheated it as hot as I thot I should. Then I poured the batter in, put it in the oven & allowed a cpl extra min baking time for the lack of stovetop cooking time. It was great, easy & fast! Who asks for more than that? Thx for sharing this recipe w/us. *Yum* ! ~ *Note Re Yield* I halved this & it was a stretch to serve 2 of us, so 4 servings would be the max IMO. :-)
RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.